Step-by-step method

At a glance

You're making fluffy, yeasted cinnamon buns that rise twice and bake up beautifully golden – the trickiest part is shaping the dough and slicing it into even rounds, but once they're in the oven, you're almost there. What makes these special is a quick brush of butter and maple syrup right out of the oven, plus they taste just as good several days later.

1/9

Making the dough

Mix the dried yeast, sugar, half a teaspoon of cardamom and a pinch of salt into the flour. Pour in the melted butter and crack in the egg. Add the lukewarm milk. Work everything into a soft dough.

For this step
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1 piece
Dried Yeast

50 gram
Powdered Sugar

3 gram
Salt

100 gram
Unsalted Butter

200 milliliter
Fresh Whole Milk (3.5% Fat)

500 gram
All-purpose wheat flour

4 gram
Whole Cardamom
2/9

Rising

Cover the bowl with a tea towel or plastic wrap and let the dough rise. This will take about an hour, during which it should double in size.
3/9

Cinnamon filling

Melt the butter and stir in the sugar and cinnamon. By the time your dough has finished rising, the butter-sugar mixture will have firmed up a little again – don't worry, it will have just the right consistency for spreading onto the dough.

For this step
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100 gram
Unsalted Butter

150 gram
Brown Cane Sugar

20 gram
Ground Cinnamon

4/9

Dividing into two

Divide the risen dough into two pieces and work with them one at a time.
5/9

Shaping the roll

Roll out half of the dough into a rectangle. Spread with half of the cinnamon filling. If you like, sprinkle with chopped nuts. Roll the dough up into a log, pulling it tight as you go. Roll it so the log ends up long rather than wide.
6/9

Slicing into rounds

Cut the log into rounds about 2–3 cm wide. Place them on a baking tray lined with parchment paper, or in a baking dish greased with butter. Press the pieces together firmly so you end up with neat rounds rather than lopsided shapes.
7/9

Second rise

Leave a little space between the pieces, as the dough will still expand quite a bit. Let them rise for half an hour in a warm spot.
8/9

Baking

Bake in an oven preheated to 200 °C for 25 to 30 minutes.
9/9

Tip

As soon as they come out of the oven, brush them with melted butter mixed with maple syrup.

For this step
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100 gram
Unsalted Butter

50 gram
Maple Syrup

Swedish Treat: Cinnamon Buns

Name: Delightful Swedish Cinnamon Buns
Prep time: 33 min
Cook time: 28 min
Total time: 164 min
Yield: 8
Cuisine: Swedish
Ingredients: 50 gram Maple Syrup; 20 gram Ground Cinnamon; 3 gram Salt; 150 gram Brown Cane Sugar; 200 milliliter Fresh Whole Milk (3.5% Fat); 50 gram Powdered Sugar; 4 gram Whole Cardamom; 1 piece Dried Yeast; 300 gram Unsalted Butter; 500 gram All-purpose wheat flour

bohynekuchyne

Prep 33 min Cook 28 min

Plus 1 h 30 min of resting (not counted in active time)

10 Ingredients

9 Steps

Medium Difficulty

What's in it?

360 kcal

Calories

78 g

Carbohydrates

32 g

Fats

8 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I've been baking these cinnamon buns for years, following a recipe my sister-in-law put together just for me! So come and bake them with me. It's an easy recipe, and the best part is that these yeasted buns taste wonderful even several days after baking – which isn't always the case with yeast dough.

Vegetarian Desserts Swedish For a sweet tooth

Step-by-step method

At a glance

Making the dough

For this step

Rising

Cinnamon filling

For this step

Dividing into two

Shaping the roll

Slicing into rounds

Second rise

Baking

Tip

For this step

Swedish Treat: Cinnamon Buns

Ingredients — what you'll need

What's in it?

About this recipe

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