Swedish Cinnamon Buns (Kanelbullar)

Put the butter, milk and honey into a small saucepan and heat gently until melted. Leave to cool slightly before beating in the egg. Mix the flour, cardamom and salt together and combine. Add the dried yeast and mix thoroughly.

Add the milk mixture to the dry ingredients and mix to form a rough dough. Knead for 5-10minutes until soft and elastic. Put the dough in a large, greased bowl and leave to rise until doubled in size (1-1.5hrs).

Roll the dough into a large rectangle, roughly 25x35cm.

Mix the sugar, cinnamon and butter together to make the filling mixture. If it isn't coming together very easily put it in the microwave for 10seconds to soften the butter further. Spread the filling mixture evenly over the dough, making sure it reaches right into the edges.

Shape the rolls as wanted. I have shaped them into the traditional twisted bun in the photo (lots of how to videos on the web!) but I often roll the dough up and slice it into around 1inch rounds. This recipe makes 12-15 buns depending on how thick you slice the dough. Put the buns on a greased tray and cover with a tea towel/clingfilm and leave to rise until doubled in size (45min-1hr).

Preheat the oven to 180 degrees. Brush the risen buns with beaten egg before baking for 20-30minutes (depending on the size of the buns).