Happy Cinnamon Bun Day!

October 4th is Cinnamon Bun Day in Sweden so we’re rolling up our sleeves to bake these little buns of joy. Whether you’re Swedish or not, you’ll love this  cinnamon bun recipe, in our opinion they’re perfect with a freshly brewed pot of herbal tea and a quiet moment to yourself for reflection and dreaming.

Ingredients

300ml / 1 ¼ cup whole milk
1 tsp ground cardamom seeds
50g / ¼ cup butter
425g / 3.4 cups plain flour
7g / 1 small packet fast action yeast
60g /⅓ cup caster sugar

¼ tsp fine salt
1 egg, beaten lightly
Oil, to grease

For the filling

75g /⅓ cup cup butter, softened
50g / ½ cup dark brown sugar
2tsp cinnamon
½ tsp salt

To finish

1 egg, beaten lightly
Demerara sugar, to sprinkle

Method

Start by heating the milk until steaming in a pan with the cardamom. Allow to simmer for a couple of minutes before taking off the heat. Allow to cool until lukewarm. In a large bowl, mix the dry ingredients. There is no need to add water to the yeast before adding this in. Make a well in the bowl and add in the lightly beaten egg and the warm milk mixture. Combine with a wooden spoon.

Using your hands, kneed for 5 minutes on a floured surface until the mixture feels soft and springy. Place dough into a greased bowl, cover and leave somewhere warm to prove for at least 45 minutes. Meanwhile, make your filling by beating together each ingredient until well combined.

Once your dough has risen, take it out of the bowl, knock back and roll into a 35cm x 25cm rectangle. Spread the filling evenly onto dough and roll tightly into a Swiss roll shape. Cut into 7 equal sized buns and line up on a baking tray. Leave to prove a second time for 30 minutes or overnight in the refrigerator. The dough should spring back easily when you press it lightly.

When ready to bake, heat oven to 200C/400F/gas mark six and bake for 25 minutes or until golden brown.

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