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desserts-baking

Swedish Cinnamon Buns

Perfect festive treat but great all year round too!

90 24
Swedish Cinnamon Buns | DonalSkehan.com, Perfect festive treat but great all year round too!

desserts-baking

Swedish Cinnamon Buns

Perfect festive treat but great all year round too!

90 24
Monday, November 12, 2012

For the dough:

400ml milk

110g butter

2 x 7g sachets of dried yeast

110g caster sugar

750g plain flour

1/2 tsp salt

2 tsp ground cardamom

4 tbsp of pearl sugar (demerara sugar will work too)

1 egg, beaten

For the filling:

110g soft butter

90g sugar

2 tbsp of cinnamon

Large saucepan

Large mixing bowl

Medium mixing bowl

Medium mixing bowl

Non stick mini pie tray with six holes or flat baking sheet

 

90 mins
Serves 24

Of the many different types of baking recipes from Sweden, the cinnamon bun is perhaps the most famous. In Sweden you can buy them everywhere from cafe’s to supermarkets and even petrol stations. It’s a sweet bread dough rolled up with a swirl of sweet buttery cinnamon throughout. The Swedes sprinkle these with pearl sugar which doesn’t melt at high temperatures and creates those wonderfully distinctive white dots on top of the buns.

Melt the butter in a large pot gently on a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, whisking to incorporate.
Mix the flour, sugar, salt and cardamom in a large mixing bowl. Make a well and pour the wet ingredients in. Using a wooden spoon mix until you have a rough dough. When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about 6 minutes. Dust with a little flour if you find the dough is too sticky. Transfer the dough to a floured bowl, covered by cling film and a towel and let it rise for 45 minutes in a warm dark place.
Preheat the oven to 220°C/450°F/Gas Mark 8. To prepare the filling, in a bowl, beat the butter, sugar and cinnamon together until you have a smooth paste.
When the dough has risen, punch it down in the bowl and cut it in half. Roll one of the halves into a rectangle about 3mm thick, and then spread the filling all over. Then, from the long side, roll the dough so you get a snail effect and slice into approx 12 pieces. Place the slices in a non stick mini pie tray with six holes, (you could also lay them flat on a baking sheet lined with parchment paper) face up and coat with the beaten egg. Sprinkle the buns with pearl sugar.
Reduce the heat to 190˚C/350˚F/Gas Mark 5 and then bake the rolls in the oven for about 15-20 minutes or until they turn golden brown. Repeat the process with the second half of the dough. The buns are incredible eaten just warm from the oven.
90 mins
Serves 24

Ingredients

For the dough:

400ml milk

110g butter

2 x 7g sachets of dried yeast

110g caster sugar

750g plain flour

1/2 tsp salt

2 tsp ground cardamom

4 tbsp of pearl sugar (demerara sugar will work too)

1 egg, beaten

For the filling:

110g soft butter

90g sugar

2 tbsp of cinnamon

You'll Need

Large saucepan

Large mixing bowl

Medium mixing bowl

Medium mixing bowl

Non stick mini pie tray with six holes or flat baking sheet

 

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  • helen

    So you don’t have to wait to rise in the tray before they are going to the oven?

    Great video, nice recipe, can’t wait to try it :)

    • Jenny Diaz

      ….

  • Γιώργος Ραφτόπουλος

    NICE job my friend they are delicious !

  • BrownieSau

    Baked some this afternoon. They are delicious, thanks for the recipe!

  • neppolit .

    I love your recipes! I do wish that you had them listed in both the metric and US standard system, so I don’t have to convert all of them.
    -The American

  • Newfie Mamma

    Baked some on the weekend. Added a streusel topping and galzed with icing. So yummy!

    • http://www.donalskehan.com/ Donal Skehan

      Love the idea of the streusel topping :)

  • http://www.flyawayminee.blogspot.com Zureeyanee Snitwatee

    My own Cinnamon Buns, Thank you for sharing this recipe. I used slight almonds instead of pearl sugar, I love it so much.

    • http://www.donalskehan.com/ Donal Skehan

      Wow! They look great!

  • SFG1216

    Great recipe, but my Swedish friend suggested to let rise twice for an aerier mouth-feel. When the buns are rolled and cut, let rise 45 minutes more, then brush with egg / sprinkle with sugar / put in oven.

    • http://www.donalskehan.com/ Donal Skehan

      Thanks for the tip!

  • Arin

    finally after the 1st failed so bad T^T in my case i need to bake this like 30-33 minutes

    • http://www.donalskehan.com/ Donal Skehan

      They look great!

  • Zahirah von jay

    Baked this for my mom birthday. This is so delicious and everybody love it :) :) Such a great taste.. Thank you for sharing your awesome recipe.. Yummy Yummy!!

    • http://www.donalskehan.com/ Donal Skehan

      You’re very welcome!

  • http://www.donalskehan.com/ Donal Skehan

    Thanks so much! They look great. :)

  • http://www.donalskehan.com/ Donal Skehan

    LOL!

  • http://www.donalskehan.com/ Donal Skehan

    Yep. Yeast just tend to come in 7g packets! Hope you like them!

  • Lily Chua

    Hi thanks for the recipe. The bread taste great. I didn’t manage to roll it thin enough so kind looks a bit thicker. I didn’t use cardamom as I couldnt find in the store. My filling sort of dripped out as I cut the dough and my paste didn’t look like yours. Mine was wet looking. Can you help?

    • http://www.donalskehan.com/ Donal Skehan

      Hmm maybe your butter was too soft/melted? It just needs to be spreadable. It could just be down to a warm kitchen too! Hope that helps! :)

  • Lily Chua

    Hi I made these today. Delicious !

    • http://www.donalskehan.com/ Donal Skehan

      They look great!

  • Marina

    Hi! Whati would be the equivalance if I use wet yeast instead of the dried one? Thank you!

    • http://www.donalskehan.com/ Donal Skehan

      The general rule when swapping from dry to wet yeast is multiply by 3, meaning 7 grams or dry yeast becomes 21 grams of fresh. Hope that helps!

      • Marina

        Thanks! I will definately try it this weekend! =)

        • http://www.donalskehan.com/ Donal Skehan

          Hope you like them!

  • Varsenik Ghazaryan

    This was ssoooo delicious, thank you!

  • Veronica

    I just made mine. I counldn´t fin cardamon but I hope they´re good any way. :)

    • http://www.donalskehan.com/ Donal Skehan

      Hope you liked them!

  • http://www.donalskehan.com/ Donal Skehan

    Woohoo!

  • http://www.donalskehan.com/ Donal Skehan

    They look great! :)

  • http://www.secretsfrommyapron.com Bea Long

    Oh my goodness, I am so in love with these buns and the pearl sugar us right up my ally also. Of you don’t use sparkling sugar then pearl sugar is the next best thing! ! Thanks so much for sharing. One person had these but wouldn’t give a recipe so I really appreciate you letting us have it!!! Have a lovely week.

  • Sarah

    Is it possible to swap out the butter with oil and the milk with almond milk? My husband is lactose intolerant. Thank you, great treasure trove of recipes on here!

    • http://www.donalskehan.com/ Donal Skehan

      You could give it a go. I’m not sure how it will work because I haven’t tested it but let me know how it goes! :)

  • Josephine Au

    They turned out wonderful. Thanks Donal!!

    • http://www.donalskehan.com/ Donal Skehan

      They look brilliant!

  • Solen Skinner

    swedish/norwegian cinnamon buns, kanelboller, skillingsboller, so many names… but one thing in common: they’re delicious!

  • Aracely Gonzalez

    I now know what when wrong I put the egg I’m the dough mixture. ☺

    • http://www.donalskehan.com/ Donal Skehan

      Eek! :)

  • Maria

    What happen when you leave Sweden after 4 months and have half a kilo of Nutella…