If I was to choose one Scandinavian classic to make, it would be this one. Cinnamon buns are deliciously sweet, soft and comforting, best fresh from the oven with a cuppa. Buns are fairly easy to make, as long as you don’t make them in a rush. Never embark on these if you don’t have a few hours to spare as time is the most important ingredient. Once finished, you will not regret it and the buns will not last long – trust me!
1 kg plain white flour
125g caster sugar
1 tsp ground cardamom
12g dried yeast
1 pint (569ml) milk
2 eggs (one for the dough and one for glazing)
175g salted butter, diced and at room temperature
For the filling:
200g soft, brown sugar
1.5 tbsp cinnamon
Mix the dry ingredients for the dough, add the milk and one of the eggs but leave the butter
Knead the dough for 10 minutes
Add the butter and knead for another 10-15 minutes
Knowing if the dough is kneaded enough is simple, grab hold of the dough and stretch it out. If the dough is elastic and holds together, it is ready for proving. If not, knead some more.
Cover the bowl with plastic and let the dough prove at a warm spot until it’s double in size, at least an hour.
Make the filling creaming the butter, brown sugar and cinnamon together until it has a spreadable texture
Cut the dough in half and roll it out to about 50x40cm
Spread the butter mixture over the dough, fold it once and cut strips that are about 2cm thick.
Twirl the dough strips and roll them up.
Place the buns on a sheet covered in baking paper and cover with plastic