Swedish Cinnamon Buns


3-4 cups self-raising flour

150 grams room temperature butter

1 1/2 cup milk

1 egg

21 grams (3 x packages) dry yeast

2 teaspoons cardamom


150 grams room temperature butter

1/3 cups sugar

3-4 tablespoons cinnamon


1 egg

Pearl sugar or raw sugar

(Almond or hazel nuts)


1 Pour milk in a bowl and add the dry yeast, let it rest for 10-15 minutes.

2 Stir until well combined the egg and cardamom.

3 Stir in almost all of the flour (save some for the kneading part) add the butter. And work the mixture, kneading in the bowl, until it becomes a smooth, light dough.

4 Let the dough rest under a t-towel for 30 minutes.

5 Prepare the filling by mixing the room temperature butter, sugar and cinnamon to a paste.

6 Punch down the dough and split it in half. Roll out one dough at the time to a big rectangle and spread the cinnamon paste all over. Start from one of the long sides of the rectangle and roll the dough to a big roll. Slice up the roll into two centimetres big pieces.

7 Put the pieces facing the spiral up on a oven tray. Let rest under a t-towel for another 30 minutes.

8 Whisk one egg yolk with a little bit of water. Brush every piece with the egg mix and sprinkle some pearl sugar or raw sugar on top. If you wish you can also sprinkle some chopped almonds or hazel nuts over the buns.

9 Cook in the oven, 200 degrees for 10-12 minutes.

10 Serve the buns fresh, with a cup of coffee or a glass of cold milk!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s