- 125 g butter (room temperature)
- 2 cups (5 dl) of at least 2% milk
- 50 g yeast
- 1/2 T ground cardamom
- 1/2 t salt
- 3/4 cup (1 3/4 dl) sugar
- 5 cups (12 dl) all purpose flour
- 100 g butter (room temperature)
- 1/2 cup (1 1/4 dl) sugar
- 2 t cinnamon
- 1 egg
- Pearl sugar or chopped almonds
Pour most of the flour in a bowl (save a small amount for later). Add the cardamon, salt, sugar and yeast. Cut the butter in pieces and add to the mix. Do not mix! Heat the milk until it gets finger warm. Add the milk to the dry ingredients and mix it with your hands until the dough is not sticking to the bowl. Let the dough rise under a towel for about 30 minutes.
Mix the ingredients for the filling.
Cut the dough in 4 pieces and roll each piece out to a rectangle (put the remaining flour on a baking surface before rolling it out).
Spread the filling on each rectangular piece and roll them up. Cut each roll into 10 pieces and put them on a baking tray with parchment paper (or baking cups).
Boil water in a saucepan and put the saucepan on the bottom of the oven. Put the cinnamon buns in the oven until they rise to double size, approx. 30 minutes. The steam from the water helps the cinnamon buns rise faster!
Take out the cinnamon buns and turn the oven on, 450 F/225 C. Brush the cinnamon buns with the whipped egg and sprinkle the pearl sugar or chopped almonds on top. Bake the cinnamon buns for about 10 minutes and enjoy with coffee or tea!
These are traditional Swedish cinnamon buns. Gluten and dairy free below!