Swedish cinnamon buns, or Swedish cinnamon rolls, are sweet cinnamon filled rolls popular in both Northern Europe and the States. I remember trying my first American Swedish cinnamon buns when I lived in Chicago over 15 years ago and being quite shocked that they tasted very little like the ones my (Swedish) mom bakes.
In Sweden the cinnamon bun is revered almost as a national dish (we do respect our sweets in this country) and it even has its own holiday – October 4th.
Here’s my recipe for this lovely pastry. Make it! You will not be sorry.
SWEDISH CINNAMON BUNS
- 25 g fresh yeast
- 1¼ cup milk
- 2 tsp ground cardemom
- ½ tsp salt
- ¼ cup granulated sugar
- 1 egg
- ½ cup butter at room temperature
- ca 3 ½ cups all purpose flour
- ½ cup butter
- ½ cup granulated sugar
- 2-3 tbsp ground cinnamon
- 1 egg for brushing (lightly beaten)
- nib sugar
Crumble the yeast into a baking bowl. Heat the milk in a saucepan until it’s 98° F. Pour over the yeast and stir until the yeast is dissolved. Add the butter, cut into pieces, and then the salt and sugar. Knead in the flour – a cup at a time – until the dough is firm, but not too tight and still a bit sticky. Use only as much flour as needed for the dough to be kneadable – the exact measure can vary depending on how tightly packed the flour is. Work the dough by hand for at least ten minutes.
Set to rise for about an hour under a clean kitchen towel. Knead the risen dough on a floured surface by hand for at least 15 minutes and roll it out into a large square. Spread butter over the square of dough and distribute the sugar and cinnamon evenly on top. Roll the dough up tightly, starting at the long side of the square. Cut into 1-inch-slices and place them in a greased muffin tray or paper cinnamon roll moulds. Let the buns rise covered with a baking cloth for another 30 minutes and then brush them with a beaten egg and sprinkle with nib sugar . Bake at 437°F for 5-10 minutes. The buns are ready when they are golden brown. Enjoy them warm with a glass of cold milk.
Follow me on instagram for more sweet stuff: @sota.saker