Cinnamon Buns

 

The 4th of October was the national “Cinnamon Bun Day” in Sweden. A favourite treat for most Swedes, the cinnamon bun has its own day dedicated to it! In Melbourne you can enjoy the buns at the Swedish Church in Toorak and in Sydney at Fika - Swedish Kitchen in Manly, and at IKEA across the country of course. Best of all though, you can bake them yourself and have them before they have cooled down!
 
Recipe (12 buns)
Time needed: 45 minutes (+ 2 hours rising time)
 
Dough
250 ml (1 cup) full cream milk
100 g unsalted butter
1 egg
500 g (4 cups) strong white flour (bread flour)
½ tsp ground cardamom
50 g (1/4 cup) caster sugar
1 tsp salt
7 g dried yeast
 
Filling
150 g (3/4 cup) light brown sugar
3 tbsp ground cinnamon
60 g unsalted butter, very soft
 
Finishing
1 egg, lightly beaten
3 tbsp pearl sugar**
 
** Pearl sugar, sometimes called sugar nibs, can be bought at the Swedish Church. Alternatively, use almond flakes.
 
Method
 
1. To make the dough, place milk and butter into a saucepan over medium/low heat and cook until the butter has melted. Remove from the heat and allow to cool slightly and, once lukewarm, mix in the egg.
 
2. Place the flour, cardamom, sugar and salt into a large bowl and mix together.
 
3. Add the dried yeast and mix thoroughly.
 
4. Add the liquid mixture and mix to form a rough dough. Tip out onto the worksurface and knead for 5-10 minutes until the dough is smooth and elastic.
 
5. Place the dough in a clean bowl and cover with cling film or a kitchen towel. Place somewhere warm and allow to rise until doubled in size (takes about an hour).
 
6. Line two baking trays with parchment paper and set aside. Turn the dough out onto a lightly floured worksurface, flatten into a rough rectangle and then roll out until approximately 25 cm x 35 cm .
 
7. For the filling mix the sugar, cinnamon and butter together to form a smooth paste. Using a spatula or spoon, spread the filling evenly across the dough.
 
8. Roll the dough along the long edge into a sausage. Using a serrated knife, cut into twelve rounds. Place on to prepared baking trays and cover with a kitchen towel. Allow to rise until almost doubled (about 45-60 minutes).
 
9. Whilst proving, preheat the oven to 180°C (fan 160°C). When ready to bake, brush the buns with a little beaten egg and sprinkle with pearl sugar, then bake in the preheated oven for about 20-25 minutes or until golden brown.
 
10. Your cinnamon buns are ready to be served and enjoyed! We think these delicious buns are best served still warm and with a glass of cold milk to go with.
 
Tip - The cinnamon buns freeze well and are wonderful reheated.