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Cinnamon buns
Makes 12 buns
More effort
Prep:
Cook:
1h45 resting + 10h resting
Soft Swedish-style cinnamon buns
Skip to ingredients
Dough
- 75 g butter
- 175 ml milk
- 50 g buttermilk (or plain low-fat yoghurt)
- 1 tsp salt
- 250 g plain flour + 250 g bread flour
- 1 1/4 tsp yeast
- 2-6 cardamom pods (to taste)
- 2 tbsp caster sugar
- 2 medium eggs
Filling
- 75 g butter
- 175 ml milk
- 50 g buttermilk (or plain low-fat yoghurt)
- 1 tsp salt
- 250 g plain flour + 250 g bread flour
- 1 1/4 tsp yeast
- 2-6 cardamom pods (to taste)
- 2 tbsp caster sugar
- 2 medium eggs
- 20-30 g butter (room temp)
- 60 g soft brown sugar
- 30 g white sugar
- 1 tbsp cinnamon
Method
step 1
Mix together the dough ingredients and leave to rest for 1h30 - 2h. Take the butter out of the fridge and leave at room temperature while the dough rests.step 2
When the dough has rested, roll it out into a rectangle approx 30x40 cm.step 3
Spread the softened butter (with your hands is easiest) over the surface of the dough. Mix the remaining filling ingredients (sugars and cinnamon) together in a bowl, and spread evenly over the buttered dough.step 4
Roll the dough up and cut into 12 slices. Place them on a tray (with some spacing between them as they will rise and expand while cooking) and leave to rest in the fridge overnight (up to 12h).step 5
Take the tray out of the fridge and leave for approx 1h to regain room temperature (to ensure an even bake).step 6
Brush the buns with milk, then bake for 15-20 mins at 160°C in a fan oven (or 180°C in a conventional oven), or until golden brown.step 7
Brush with honey, dust with icing sugar, or drizzle with icing.
