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Cinnamon buns
Cinnamon buns
4.6
18 Reviews.
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These are the classical Swedish cinnamon buns with the taste of cardamom in the dough. In Sweden the buns are served together with a cup of coffee or a glass of cold milk. The size of the buns varies from 5 – 20 centimeters in diameters, and the bigger ones are more likely to be found in a coffee house. This recipe will be enough for 30 big buns.

Ingredient List for 12 servings:
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6 tablespoons Cinnamon powder
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100 gr Sugar
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250 gr Salted butter
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2 Eggs
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50 gr Decorating sugar

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50 gr Fresh yeast
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500 ml Milk
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80 gr Sugar
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800 gr Flour
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2 teaspoons Cardamom powder
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100 gr Unsalted butter
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0,25 teaspoon Salt

Oven temperature:
220 degrees Celsius
Instructions:
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Mix with a fork the salted butter, sugar, and the cinnamon powder in a big bowl. Let the filling rest in room temperature until it is time to spread it on the dough.

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In a big bowl crumble the fresh yeast.
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In a casserole met the Unsalted butter, add the milk and heat it up to finger warm temperature.
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Pour the liquid from the casserole over the yeast and stir slowly until it is lump free.
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Add the sugar, cardamon powder and the salt in the batter and stir.
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Add the flour little by little while stirring it in to a smooth dough. You know that the dough is ready when it let go from the edges of the bowl.
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Place a baking towel on top of the bowl and place the dough in the cold the oven for minimum 1 hour.
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Take out the dough from the oven and preheat the oven at 220 degrees Celsius.
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Pour the dough on a flat surface and work the dough with some flower.
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Divide the dough in 2.
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Roll one part of the dough to a square. Spread half of the filling evenly on the dough.
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From the shortest side roll the dough in to a big roll.
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Cut it in slices of approx 4 centimeters.
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Place the buns on baking paper on a baking sheet.
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Mix together the eggs in a bowl, and brush the buns on the top.
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Sprinkle half of the decorating sugar on the buns.
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Cover the buns with a baking towel and repeat the same procedure with the second part of the dough and filling.
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When you are done with the preparation of the second dough place the buns you finished first in the middle of the oven for 10 minutes.
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Take out the buns and let them cool down under a baking towel.

A selection of recipes from the same country.
This recipe is from Sweden
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This is a saffron version of the very popular Swedish chocolate mud cake called “kladdkaka”. This one is a gluten free version made with almond flour and white chocolate. It is prepared in a few minutes and is perfect for a spontaneous dessert. If you want a sauce on the side whip cream fits nicely together with the cake.
Soft chocolate cake with coffee frosting
Soft chocolate cake with coffee frosting
This is a soft chocolate cake with a frosting that tastes like coffee and chocolate. This recipe will give you many cakes and if you do not eat them all you can put the left over ones in the freezer.
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