Swedish Cinnamon Buns
Swedish Cinnamon Buns
Ingredients
For the Dough
- 1 1/2 cups whole milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cardamom, ground
- 1/2 cup unsalted butter, melted and cooled
- 4 1/2 cups all-purpose flour, plus more for dusting
For the Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons cinnamon, ground
For the Topping
- 1 egg, beaten
- 2 tablespoons pearl sugar
Instructions
- 1
Warm the milk in a small saucepan over medium heat until it reaches about 105-115°F (40-46°C). Pour the warm milk into the bowl of a stand mixer. Sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes, until foamy.
⏱️ 10 min•🌡️ 110
- 2
Add the granulated sugar, salt, ground cardamom, and melted butter to the yeast mixture. Mix with the dough hook attachment on low speed until combined.
⏱️ 3 min
- 3
Gradually add the all-purpose flour, 1 cup at a time, mixing on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 8-10 minutes, until the dough is smooth and elastic. It should pull away from the sides of the bowl.
⏱️ 10 min
- 4
Lightly grease a large bowl with cooking spray or a small amount of oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the filling. In a small bowl, combine the softened unsalted butter, granulated sugar, and ground cinnamon. Mix until well combined and creamy.
⏱️ 5 min
- 6
Once the dough has doubled, punch it down gently. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 18x24 inches.
⏱️ 5 min
- 7
Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small border along one of the long edges.
⏱️ 3 min
- 8
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 3 min
- 9
Using a sharp knife or unflavored dental floss, cut the log into 12-14 equal-sized slices, about 1 1/2 inches thick. Arrange the buns on two parchment-lined baking sheets, leaving some space between them.
⏱️ 7 min
- 10
Cover the baking sheets loosely with plastic wrap or a clean kitchen towel and let the buns rise in a warm place for another 30-45 minutes, or until puffy.
⏱️ 45 min
- 11
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375
- 12
Brush the tops of the risen buns with the beaten egg and sprinkle generously with pearl sugar.
⏱️ 2 min
- 13
Bake for 12-15 minutes, or until golden brown and cooked through. If baking two sheets at once, rotate them halfway through baking for even browning.
⏱️ 15 min•🌡️ 375
- 14
Remove from the oven and let cool slightly on the baking sheets before transferring to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Swedish Cinnamon Buns
For the Dough
- 1 1/2 cups whole milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cardamom, ground
- 1/2 cup unsalted butter, melted and cooled
- 4 1/2 cups all-purpose flour, plus more for dusting
For the Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons cinnamon, ground
For the Topping
- 1 egg, beaten
- 2 tablespoons pearl sugar
Instructions
- 1
Warm the milk in a small saucepan over medium heat until it reaches about 105-115°F (40-46°C). Pour the warm milk into the bowl of a stand mixer. Sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes, until foamy.
⏱️ 10 min•🌡️ 110 - 2
Add the granulated sugar, salt, ground cardamom, and melted butter to the yeast mixture. Mix with the dough hook attachment on low speed until combined.
⏱️ 3 min - 3
Gradually add the all-purpose flour, 1 cup at a time, mixing on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 8-10 minutes, until the dough is smooth and elastic. It should pull away from the sides of the bowl.
⏱️ 10 min - 4
Lightly grease a large bowl with cooking spray or a small amount of oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the filling. In a small bowl, combine the softened unsalted butter, granulated sugar, and ground cinnamon. Mix until well combined and creamy.
⏱️ 5 min - 6
Once the dough has doubled, punch it down gently. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 18x24 inches.
⏱️ 5 min - 7
Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small border along one of the long edges.
⏱️ 3 min - 8
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 3 min - 9
Using a sharp knife or unflavored dental floss, cut the log into 12-14 equal-sized slices, about 1 1/2 inches thick. Arrange the buns on two parchment-lined baking sheets, leaving some space between them.
⏱️ 7 min - 10
Cover the baking sheets loosely with plastic wrap or a clean kitchen towel and let the buns rise in a warm place for another 30-45 minutes, or until puffy.
⏱️ 45 min - 11
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 12
Brush the tops of the risen buns with the beaten egg and sprinkle generously with pearl sugar.
⏱️ 2 min - 13
Bake for 12-15 minutes, or until golden brown and cooked through. If baking two sheets at once, rotate them halfway through baking for even browning.
⏱️ 15 min•🌡️ 375 - 14
Remove from the oven and let cool slightly on the baking sheets before transferring to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min