Cinnamon Buns
While making a batch of my Kardemummabullar, I realized I’d never made a cinnamon version. While I typically prefer cardamom, that doesn’t mean I don’t love cinnamon buns. Unlike Kardemummabullar, I think cinnamon buns are best tray-baked and smothered in icing. The icing mellows the dominant cinnamon flavor, making them utterly irresistible. The dough recipe is the same as my Kardemummabullar, but I’ve swapped the cardamom for cinnamon. You can adjust the amount of cinnamon depending on how strong you like the flavor. Either way, have fun making them!
Makes 12
Hands-on Time 1 hour
Proving Time +2 hours
Baking Time 20 minutes
Ingredients
500g strong white bread flour (plus extra for dusting)
1 sachet or 2 1/2 tsp fast-action yeast
195g caster sugar
1/2 tsp plus a pinch fine sea salt
1/2 tbsp plus 3 1/2 tsp ground cinnamon
340g unsalted butter (softened)
2 medium eggs
275ml plus 2 1/2 tbsp full-fat milk
Oil for greasing (e.g., sunflower or vegetable)
300g icing sugar
2 tsp vanilla extract
Equipment
Large bowl
Dough scraper
Tea towel
2 mixing bowls
Spatula
Roasting tray (approx. 24cm x 34cm)
Baking parchment
Rolling pin
Palette knife
Sharp knife
Pastry brush
Spoon
Method
1. Make the Dough
In a large bowl, combine flour, yeast, 75g sugar, salt, and 1/2 tbsp cinnamon. Add 100g butter and 1 egg.
Gradually add 275ml milk, mixing until a dough forms. Knead on a floured surface for 10 minutes until smooth.
Place the dough in a lightly oiled bowl, cover with a tea towel, and let rise for 1 hour until doubled in size.
2. Make the Filling
In a mixing bowl, combine 140g butter, 120g sugar, and 3 1/2 tsp cinnamon into a paste.
3. Shape and Prove the Buns
Roll the dough into a 48cm x 40cm rectangle. Spread the filling evenly over the dough.
Roll the dough lengthwise into a log. Cut into 4cm-wide slices and place swirl-side down in a parchment-lined roasting tray.
Brush with beaten egg, cover, and let prove for 1 hour until doubled in size.
4. Bake the Buns
Preheat the oven to 190°C/170°C (fan)/375°F/Gas Mark 5.
Bake on the middle shelf for 20 minutes until golden. Let cool in the tray.
5. Make the Icing
In a clean bowl, mix 100g butter, icing sugar, 2 1/2 tbsp milk, vanilla, and a pinch of salt until smooth.
Spread the icing over the cooled buns and let set.
Enjoy!

