Cinnamon Buns

Swedish Cinnamon Bun with pearly sugar

Okay, I know it took me a while and I am sorry! You guys went nuts over these on my stories so I am really excited to see you make them, please share the results with me!

This recipe is from a Swedish baker named Emma Brink Rask, you can find her website here. She has both simple and more advanced recipes and I love following her on Instagram for inspo! The only thing for you English ladies is that you’ll have to translate the recipes.

So I have made this easy for you with these incredible Swedish cinnamon buns! You’ll find these at most Swedish cafes (like Fika Swedish Kitchen in Manly) and at a good Swedish birthday party!

Enjoy the recipe, let me know how you go or if you have any questions.

x Michaela

Swedish cinnamon buns after resting

Ingredients:
Pre-dough
250 g cold or room temperature milk (approx 1 cup)

25g fresh yeast OR approx 10g dry yeast

250 g plain flour (approx 1.5 cups)

Dough
250 g plain flour  (approx 1.5 cups)

4 g salt (0.75 tsp)

6 g whole cardamom seeds (to be ground) (2 tsp)

100 g room temperature or cold butter

100 g sugar (approx 1/2 cup)

Filling
200 g room temperature butter

175 g caster sugar (1 cup)

10 g vanilla sugar (2 teaspoons)

20 g cinnamon (3 tbsp)

50 g grated almond pulp (can be omitted)

For baking
1 egg

1 dl sugar syrup (boil 1/4 cup sugar and 1/4 water until the sugar has melted)

Pearl sugar (can be bought from Fika Swedish Kitchen or you can skip if you prefer)

Instructions:
Pre-dough
1. Mix everything until it becomes a smooth batter. Leave to rise for about 1 hour. 

Dough
1. Grind the cardamom.

2. Mix all the ingredients into the pre-dough.

3. Work in a food processor at least until it becomes shiny and elastic. It takes a different amount of time depending on how powerful your kitchen machine is. It should not be warmer than 25 degrees. Feel free to do a gluten test to see if the dough is ready.

4. Let the dough rest, covered, for up to 30 minutes. It should not rise but just "relax" so that you can roll it without it contracting. 10 minutes should be enough. Make the filling in the meantime.

Filling
1. Mix all ingredients together. Make sure it's room temperature so it's easy to spread. And don't beat, just stir. 

Bake the buns
1. Roll out the dough into a large rectangle, so that the dough is about 0.5 cm thick and spread the filling evenly all over. Cut 16 strips and shape them as you wish. Place them on plates.

2. Let them rise under cloth or plastic wrap for about 2-3 hours. Don't lift the towels to check!! It can take between 1-3 hours depending on how warm your dough was, how warm it is in the room, etc. 

3. Brush the buns with egg (mix with a little water and salt for a lighter brushing) and sprinkle with granulated sugar (this step can be skipped if you wish)

4. Bake the buns in the oven at 210 degrees hot air (225 degrees normal oven) for about 8 minutes (a little depending on how big you made them). Then brush them immediately with the sugar solution after you have taken them out.

Enjoy!!