Swedish · Breakfast · Medium
Cinnamon Buns
0.0 (0 ratings)- Total
- 2 hr 50 min
- Prep
- 2 hr 30 min
- Serves
- 12
- Calories
- 330
Cardamom-scented yeast buns spiral around soft cinnamon butter, with a crisp sugar-dusted top instead of heavy icing.
Milk, eggs and butter make Cinnamon Buns soft enough to pull apart while a thin cinnamon filling marks each spiral. Cardamom in the dough adds a fragrant note that stays distinct beneath the warm spice topping.
Let the milk mixture cool to lukewarm before adding yeast. The dough should feel soft and slightly tacky; adding too much flour during kneading makes buns that seem fine hot but dry quickly.
Method
Warm milk with 6 tablespoons butter over low heat for until the butter melts. Cool to lukewarm. Mix all-purpose flour, yeast, salt, cardamom and 2 tablespoons sugar.
Mix milk mixture and two eggs into the flour. Knead for until smooth and elastic, then place in a bowl coated with vegetable oil. Cover and rise for until doubled.
Mix remaining butter with 4 tablespoons sugar and 1 tablespoon cinnamon. Roll dough between parchment into a 14-by-10-inch rectangle and spread with the filling.
Roll from a long edge into a log and cut into 12 pieces. Arrange in a parchment-lined 9-by-13-inch pan. Cover and rise for until puffy.
Heat the oven to 375°F (190°C). Beat remaining egg and brush over the buns. Mix remaining sugar and cinnamon and sprinkle on top.
Bake for until deep golden and the center buns are cooked through. Cool for before pulling apart.
Forkue tips
- Use unflavored dental floss to cut the soft log without flattening its spirals.
Storing and reheating
Keep airtight for 2 days or freeze individually for 2 months. Warm covered in a 300°F oven to soften the crumb without scorching the sugar topping.
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Kitchen gear
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Cinnamon Buns: FAQ
Can I refrigerate the shaped buns overnight?
Yes. Cover and chill after shaping, then let them become puffy at room temperature before brushing and baking.
Why did the filling leak out?
A little melted butter is normal. Keep the filling soft rather than liquid and seal the outer edge of the rolled dough.
How do I store and reheat Cinnamon Buns?
Keep airtight for 2 days or freeze individually for 2 months. Warm covered in a 300°F oven to soften the crumb without scorching the sugar topping.
How long does Cinnamon Buns take?
About 2 hr 50 min in total: 2 hr 30 min prep and 20 min cooking.
What do I need to make Cinnamon Buns?
The key ingredients are butter, milk, all-purpose flour, instant yeast, cardamom and eggs, plus pantry basics.
Any tips for Cinnamon Buns?
Use unflavored dental floss to cut the soft log without flattening its spirals.
