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The best Swedish Cinnamon Buns

Updated: Dec 3, 2020




Who doesn't like this these deliciously, beautiful, fluffy pastries? Alone the smell of fresh cinnamon buns is irresistible! One day I was walking around Covent Garden in Central London and I came across an amazing cinnamon on the streets. Since I am a cinnamon-addict I had to follow this smell and it brought me to a sweet, tiny Swedish bakery called Bageriet, close to Covent Garden tube station. And indeed, they sold freshly made Swedish cinnamon buns. Of course I immediately had to buy and try one of this glorious buns and the taste did not disappoint at all. On my opinion, they are the best Swedish cinnamon buns you can find in London!





Since then I have been always on the hunt for the perfect recipe and after a little research and trying and applying different methods and ingredients I created one that works perfectly for me. For cinnamon I am always staying true to my favourite Kotányi cinnamon, its taste is simply unique and I have never tried any other cinnamon as good as Kotányi's - and I have tried a LOT! I am always making sure I have enough of it left in London and bring it always back with me to the UK after a trip to Austria. Trust me when I say, once you tried this cinnamon, you won't go back to any other.

After this small excursus and story of my love to cinnamon I will share now my recipe with you.

 

For around 16 cinnamon buns you will need:


For the dough:

  • 250ml whole milk

  • 56g unsalted butter

  • 400g plain flour

  • 50g caster sugar

  • 1 sachet of dry yeast (around 7g)

  • pinch of salt

For the filling:

  • 115g unsalted butter, softened

  • 100g light brown sugar

  • 2 tbsp ground cinnamon (I used at least 3, because I just love it that much!)

  • 1 tsb vanilla extract

  • 1 egg, whisked up (for brushing the buns on top)


First heat up the milk with the butter together in a pan to 40°C, so the butter is fully melted. At the same time combine the flour, caster sugar, yeast and flour in a big bowl. Once the liquids have fully warmed up, add them to the dry ingredients. With a spatula mix everything in the bowl until it comes nicely together. Then transfer the dough on a slightly floured surface and start to knead the dough with your hands for 8-10 minutes, so it is smooth and soft. Transfer the dough ball back into the bowl, cover it with a table cloth and leave it in a warm place for 1 hour to rise.


In the meantime you can prepare your filling. Mix the butter together with the sugar, cinnamon and vanilla extract until everything is very smooth, soft and easy to spread.

When the dough has doubled its size, take it out of the bowl and roll it out on a floured surface with a rolling pin to a rectangle of 55x35 cm.



Take the filling and spread it evenly over the whole dough, up to the edges. Then take the dough and fold the right third towards the center, following by the left third over the folded right side (as you can see in the pictures). It will now look like a folded business letter. Take the rolling pin and go carefully over the dough, to even it out and take away any formed air bubbles, roll it out to a rectangle of the size 35x20cm.

With a small, sharp knife slice 2cm thick stripes out of it (I took 2 fingers as a measurement).




Now it comes to the folding-technique. It looks more difficult than it actually is - trust me. Take one strip, flatten it out slightly. Then take both ends and twist them into the opposite directions (as seen on the video). Once twisted, take one end of the strip and wrap it 2 times around 2 fingers, then over them and finally tuck in the end on the bottom. Repeat this movement with all strips. Place them on a baking tray with parchment paper.





When all the buns are fully knoted leave them for 40-60 minutes in a warm place, so they double in size.

After their second rise preheat the oven to 190°C. Take the egg and brush all of the buns with it. Finally place the tray in the oven and bake the cinnamon buns for 15 minutes or until they are golden brown. Once they are done with baking, take the tray out, let the buns slightly cool down for 5 minutes and then enjoy them while the buns are still warm.












Tip: you can add 2 tbsp of unsweetened cocoa powder to the filling to have chocolate, cinnamon buns - very delicious too and give the buns an extra chocolately kick.

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