Did you know that October 4th is kanelbullens dag (Cinnamon Bun Day) in Sweden? Yep, there's a whole day devoted to these beautiful buns.
I actually made these for the first time back in March, with help from the lovely Josephine who translated the recipe from Swedish. I wanted to post this during the right season, though - not least because everyone should know that there is a Cinnamon Bun Day!
Swedish Cinnamon Buns
For the dough:
500g (3 cups) plain flour
4tbsp (¼cup) granulated sugar
25g fresh yeast
250ml (1 cup) whole milk
For the filling:
50g (2oz) butter
2tbsp granulated sugar
1tbsp ground cinnamon
1 egg, lightly beaten
- Slice the butter, and place it into a large mixing bowl with the flour, sugar, and salt. Crumble in the yeast.
- Warm the milk in a saucepan to body temperature (37°C, 98°F).
- Pour the milk over the dry ingredients to melt the butter, and knead to bring all the ingredients together.
- Continue to knead the dough until it becomes shiny and smooth.
- Set aside in a warm place to rise for 30 minutes (this may take longer in a cooler room).
- Preheat the oven to 250°C (480°F).
- Lightly knead the dough, and roll out to a rectangle of about 25x50cm.
- Soften the remaining butter for the filling, and spread across the surface of the dough.
- Sprinkle evenly with sugar and cinnamon.
- Roll the dough, from one long edge towards the other, to form a long sausage shape.
- Divide the roll into 24 equal slices.
- Put each bun into a muffin case, arrange on a baking tray, and set aside to rise for a further 30 minutes.
- Beat the egg, and brush the tops of the buns. Sprinkle a little pearl sugar over the top.
- Bake for 6-8 minutes, until the surface is lightly browned.
- Cool on a wire rack.