Kanelbullar, Swedish cinnamon buns

115 min · 12 servings · 292 kcal

Astrid Kvist · @astridkvist

Cinnamon buns are rising everywhere this autumn. These are the Swedish kind. Cardamom in the dough, butter and cinnamon inside, pearl sugar on top. No icing.

Ingredients

• whole milk250 ml
• butter, for the dough75 g
• dried yeast7 g
• caster sugar60 g
• ground cardamom2 tsp
• sea salt0.5 tsp
• plain flour450 g
• butter, soft, for the filling75 g
• light brown sugar60 g
• ground cinnamon1 tbsp
• egg1 pc
• pearl sugar2 tbsp

Instructions

1. Warm the milk with the butter for the dough until the butter melts. Cool to lukewarm, about 37 °C.
2. Stir in the yeast and the caster sugar. Add the cardamom, salt and flour. Knead 10 minutes, until smooth and springy. Cover. Rise 45 minutes, until doubled.
3. Beat the soft butter, brown sugar and cinnamon to a paste.
4. Roll the dough to a 30 x 40 cm sheet. Spread the paste to the edges. Roll up tightly from the long side.
5. Cut into 12 slices. Set each one cut side up in a paper case on a tray. Cover. Rise 30 minutes.
6. Heat the oven to 225 °C. Brush the buns with beaten egg. Scatter the pearl sugar.
7. Bake 8 to 10 minutes, until deep golden. Cool on a rack under a cloth, so they stay soft.

Per serving