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Cooking
Swedish Treat: Cinnamon Buns
· 8 servings
Making the dough
Mix the flour with dried yeast, sugar, half a teaspoon of cardamom and a pinch of salt. Pour in the melted butter and crack in the egg. Add the lukewarm milk. Work into a soft dough.
Rising
Cover the bowl with a tea towel or plastic wrap and let the dough rise. This will take about an hour, by which time it should have doubled in size.
Cinnamon filling
Melt the butter and stir in the sugar and cinnamon. By the time your dough has finished rising, the butter and sugar mixture will have firmed up a little again - don't worry, it will have just the right consistency for spreading over the dough.
Dividing into two portions
Divide the risen dough into two portions and work with them one at a time.
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 up so the log ends up long rather than wide.
Slicing into buns
Cut the log into rounds about 2-3 cm wide. Place them on a baking tray lined with baking paper, or in a baking dish greased with butter. Press the layers of dough together firmly so you end up with neat rounds rather than loose spirals.
Second rise
Leave a little space between the buns, as the dough will still rise quite a bit more. Let them rise for half an hour in a warm place.
Baking
Bake in an oven preheated to 200°C for 25 to 30 minutes.
Tip
As soon as they come out of the oven, brush them with melted butter mixed with maple syrup.