Swedish cinnamon buns recipe

It’s summer but that doesn’t always have to mean pilates and salad munching. Sometimes we need a little treat…so here is a recipe for expertly-baked Swedish cinnamon buns, every time.

Swedish cinnamon buns

Ingredients (makes 18 rolls)

  • 250ml milk - you can use whole milk or almond milk

  • 1 packet of active dry yeast

  • 200g unrefined, granulated sugar

  • 1 large egg, plus 1 extra egg yolk

  • 4 tsp vanilla extract

  • 3 tsp ground cardamom

  • 2 tsp salt

  • 500g all-purpose flour (plus extra for rolling the dough)

  • 65g unsalted butter, at room temperature

  • 100g light brown sugar

  • 4 tsp ground cinnamon

  • Toasted sliced almonds

  • Pearl sugar

  • Optional: cream cheese and icing sugar (as much or as little as you need)

Note: We recommend using a stand mixer for this recipe, with a whisk attachment and a dough hook

Method

  • Heat the milk gently, and then combine with the yeast and a pinch of granulated sugar in the bowl of a stand mixer. Set it aside for 5 minutes.

  • Once it’s foamy, add the remaining granulated sugar, the egg and egg yolk, 2 teaspoons of vanilla, 2 teaspoons of cardamom and 2 teaspoons of salt, when whisk until everything is combined.

  • Fit the dough hook to the mixer, and then slowly add the flour to the mix, kneading until a soft, silky dough forms.

  • Mix in half of the butter gradually until it’s incorporated.

  • Use your hands to shape the dough into a ball, tucking the ends under and creating a smooth surface.

  • Roll your dough ball lightly in oil, and then wrap in clingfilm or a damp kitchen towel, and place in a warm area for around an hour to allow it to prove and double in size.

  • Once proved, prepare the cinnamon roll filling. Combine the remaining butter with half of the light brown sugar, 3 teaspoons of cinnamon, half a teaspoon of cardamom, half a teaspoon of vanilla extract, and a pinch of salt. Stir it together until it’s thoroughly mixed.

  • Preheat the oven to 180c. On a lightly floured surface, roll out the dough into a rectangle that’s roughly 12x18inches.

  • Spread the filling mixture over the rectangle, all the way to the edge. Then, gently lift the edge of the dough and roll it into itself, to create a Swiss roll. Mark the dough into 18 sections and then cut them sharply to create your rolls.

  • Let the dough rise for 30 minutes. Whilst they’re rising, combine the remaining brown sugar with 60ml warm water and the remaining cardamom, cinnamon and vanilla, to make a spiced syrup. Bring this to a boil to dissolve the sugar, then remove from the heat and set aside.

  • When the rolls are ready to bake, brush the tops of each one with your spiced syrup, and sprinkle with pearl sugar and sliced almonds.

  • Bake the rolls in the oven for 15-20 minutes, until they’re golden-brown all over and the almonds are toasted. Remove from the oven and leave to cool slightly.

  • Optional: mix cream cheese with icing sugar to create cream cheese icing. Spread over each cinnamon bun to create an extra-indulgent treat. Not authentically Swedish, but utterly delicious!