Swedish Cinnamon Buns
Swedish Cinnamon & Cardamom Buns
Makes 12-16 buns.
I’ve always loved American style cinnamon buns…and this Swedish version is also a winner! If you’re not a fan of cardamom (it’s quite a polarising flavour!) then you can just swap it for ground mixed spice or more cinnamon.
The knotting is a little bit fiddly, but the good news is that even if your knots look messy, once they’re baked and glazed, they’ll taste so awesome that no one will notice! However, if you’re keen to have authentic looking knots, then try googling ‘Swedish Cinnamon Buns’ and you’ll find loads of tutorials online for how to knot the dough correctly!
These are best eaten on the day they're baked, but they'll be fine for a few days afterwards if you reheat them in a hot oven for a few minutes. Store cooled buns in an airtight container.
For the Dough:
7g sachet fast action dried yeast
50g brown soft sugar
500g strong white bread flour
1 tsp salt
1 heaped teaspoon crushed cardamom seeds or ground mixed spice
250ml warm milk
75 g melted butter
For the filling:
100g softened butter
100g golden caster sugar
1 tbs plain flour
1 heaped tsp cinnamon
½ tsp crushed cardamom seeds (or mixed ground spice)
1 beaten egg
50g Date syrup or sugar syrup, heated up
Optional: sugar pearls/crystals or chopped nuts
- Make a dough by combining the yeast, sugar, flour, salt and cardamom/mixed spics into a large bowl.
- Add the warm milk and melted butter, mix to form a sticky dough, and then knead with a tiny bit of extra flour if needed for 5 minutes until you have a smooth, elastic dough.
- Put the dough back in the bowl. Cover it, and leave it to rise for 40-60 minutes until it has doubled in size.
- While the dough rises, beat together the filling ingredients to make a creamy paste.
- After the dough has risen, knead it again briefly to get the air out of it, and then use a rolling pin to roll it into a flat square about 40x40cm.
- Spread the spiced butter filling evenly across the dough, and then fold it in half to ‘sandwich’ the filling.
- Use a sharp knife or a pizza cutter to cut strips of dough about 6-8cm wide. You should get 12-16 strips.
- Twist the strips of dough, then wrap the dough around your fingers and tuck the ends under, forming a ‘knot’ shape.
- Place the knotted dough onto 2 baking trays lined with baking paper, leaving enough room for them to spread out, and let them rise again for at least 30 minutes or until they have almost doubled in size.
- Brush the knots with beaten egg, and then bake them for 20-22 minutes at 180 degrees.
- As soon as they come out of the oven, brush them with hot sugar syrup, golden syrup or date syrup to create a sticky glaze, and scatter sugar pearls or chopped nuts over.
- leave to cool a bit on a cooling rack before tucking in!