Our Cookbook

Swedish

Cinnamon buns

These are amazingly soft and sweet. They keep well for a few days, and freeze perfectly too.

  • Yield12
  • Prep3h
  • Cook20m
  • Effortweekend
Cinnamon buns

For The Dough

  • 200g Full Fat Milk
  • 2 Medium Eggs
  • 600g Strong White Bread Flour
  • 25g Fresh Yeast
  • 50g Caster Sugar
  • 10g Salt
  • 200g Unsalted Butter

For The Filling

  • 100g Unsalted Butter
  • 150g Soft Brown Sugar
  • 1.5 tsp Cinnamon

For The Egg Glaze

  • 1 Egg
  • 2 tbsp Full Fat Milk

For The Sugar Glaze

  • 100g Caster Sugar
  • 100g Water

Method

  1. Add the milk and eggs to the food mixer bowl.
  2. Add the flour, salt, sugar and butter over the wet ingredients, and mix gently to get the salt away from the surface.
  3. Add the yeast
  4. Mix on slow for 5 minutes (until combined)
  5. Increase the mixer speed for 10 minutes until silky and the dough comes away cleanly.
  6. Form dough into a ball, cover and leave for 45 minutes (double in size).
  7. Tip onto a lightly floured worktop, and roll out to an A3-sized rectangle.
  8. Make the filling: beat the butter and sugar until pale. Stir in the cinnamon.
  9. Spread the filling over the dough.
  10. Grease a 12-cup muffin tray
  11. Fold in half lengthways. Then slice widthways into 12 long-thin strips each ~35mm wide.
  12. Take each strip and make 2 addition cuts 80% of the length of the strip to allow plaiting.
  13. Plait a strip, then roll it up along the length to create a knot and place it in the greased muffin tray.
  14. Cover and leave to prove for 1 hour.
  15. Preheat the oven to 200°C.
  16. Brush the knots with egg glaze and bake for 15-20 minutes until golden.
  17. Meanwhile, make the sugar glaze. Combine the sugar and water in a saucepan and bring to the boil. Once boiling, reduce the heat and simmer until you have a light syrup.
  18. Brush the baked knots with the syrup while still hot and leave to cool.