My favourite recipe for Classic Swedish Cinnamon buns

Cinnamon buns are one of my favorite Swedish treats. Their sweet, soft cinnamon taste is irresistible and you cannot have too may of these. The buns are also a Swedish classic, which means that they are available almost everywhere in Sweden. Today I’m sharing my favorite recipe for this little piece of heaven.

The recipe is from Roy Fares, one of Sweden’s best known bakers and entrepreneurs. Roy Fares also runs the famous bakery Mr Cake with branches in Stockholm and Gothenburg.

Recipe

Click HERE for full recipe (in Swedish). English translation below.

Wheat dough

30 g yeast
250 g milk [2.5 dl]
570 g wheat flour [9.5 dl]
3 g salt [0.5 tsp]
5 g ground cardamom
90 g caster sugar [1 dl]
55 g eggs [1 pc]
110 g butter, room temperature
1 egg, for brushing the buns
powdered sugar, to sprinkle on the buns

Cinnamon and almond filling

200 g almond mass
10 g vanilla sugar [1 tbsp]
30 g ground cinnamon [0.5 dl]
150 g butter, room temperature

Syrup

150 g water [1.5 dl]
95 g granulated sugar [1 dl]

Directions

1. Crumble the yeast in the bowl of your food processor. Heat the milk to lukewarm, beat over the yeast and mix around.
2. Add the remaining ingredients except from the butter. Slowly combine the dough together using a stand mixer and a hook. When the dough has started coming together, increase the tempo a little and add the butter a little at a time. Run the dough in the machine for 10 minutes until it has formed gluten and feels elastic, glossy and fine on the surface.
3. Lay the dough on a floured table and let it rest for 20 minutes.
4. Mix almond paste, vanilla sugar and cinnamon. Add the butter a little at a time until you have a smooth filling.
5. Roll out the dough 3-4 mm thick, higher than wide as it should be folded in the middle. Spread the cinnamon filling on the rolled out dough and fold the dough in half, spurring out strips that you twist into buns. Place on a baking sheet with parchment paper. If you do not want to make knots, roll out the dough 3-4 mm thick, wider than high and roll it up into a roll. slice into reasonably large buns, place in molds. Let ferment to double size, about 1.5-2 hours. Check HERE for directions on how to roll them in English.
6. Meanwhile, mix water and sugar in a saucepan and cook until all the sugar crystals have melted. Put aside.
7. Set the oven to 190 degrees hot air. Brush the buns with egg and sprinkle with powdered sugar. Bake for 9-11 minutes, they should get a nice golden brown color.
8. Just when the buns have come out of the oven, brush them with the syrup. Then the buns get a nice shine and retain the juiciness.

What are some of your favorite recipes? I would love for you to share them in the comments!