Living in the UK has some distinct benefits, especially in the field of entertainment. While I might have to wait a few days/weeks to get some of the latest North American series, I do get access to British series long before they make their way across the Atlantic. Thats right, I knew for months how Downton Abbey would end. More importantly, last week we had the return of the Great British Bake Off (or the Great British Baking Show on PBS). Inspired by this I decided to make a batch of Super Swedish cinnamon buns for a relaxing afternoon fika, a tradition we would all be good to emulate.
Ever go to IKEA and see visit the food hall? Of course you have, we all have. We’ve all gone to the pick and mix too, and bought the meatballs and packs of gravy. Chances are you’ve bought the frozen Cinnamon buns, and why wouldn’t you? They bake quickly and provide you with a great breakfast addition. This recipe isn’t a replica, they are an improvement. These Swedish cinnamon buns are great for anyone’s afternoon fika.
Making cinnamon buns can sound easy, but have probably frustrated a great many of you. The most common culprit, the uncooked centre. You know what I mean, the gooey mixture of sugar, cinnamon and raw dough. It is not pleasant. Especially when the edge of the buns are so crispy they are close to burnt. There is a good reasons for this, we use too much butter and cinnamon sugar in our filings and/or we try to have too many rolls. The reality is, less it really more.
These buns have flavour in two ways. First is the dough, and it is using a classic Swedish spice, cardamom, which while flavourful on its own also compliments cinnamon. Then the filling, the cinnamon and brown sugar, while used sparingly, packs a rich calming punch.
The greatest joy with these tasty buns though, before you let them rise a second time you can freeze them and use as you see fit for as breakfast treats or an afternoon fika. Perfect to save time, show off for guests, or make your kids really happy.
Now, for some pairings for these Super Swedish cinnamon buns
It’s Swedish, so it’s gotta be ABBA, give me some Dancing Queen and toss on Mamma Mia. That or possibly Mans Zelmerlow.Listen on iTunes Listen on Spotify Listen on Amazon
- 110 g butter
- 400 ml milk
- 1 packet of instant yeast 7g
- 700 g of strong bread flour
- 60 g caster sugar
- 1 ½ tsp ground cardamom seeds
- 2 cardamom pods
- ¼ tsp salt
- 100 g butter
- 50 g granulated sugar
- 50 g light brown sugar
- 4 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp ground cardamom seeds
- 1 beaten Egg
- Pearl sugar
- Melt the butter, so it is warm but not boiling. Take off the heat. Add the cardamom pods and milk, and let steep for 10min and then remove the pods.
- In a mixing bowl, add all dry ingredients and give a stir. Carefully add the butter/milk mixture. Bring together and then knead for 5-10 minutes. It’ll be tacky, so place into a greased bowl and cover with a towel. Let rise for one hour.
- Make the filling by combining all ingredients. Use the creaming attachment on a mixer, or use beaters to get a fluffy butter. Also use this time to prep two baking sheets with parchment for the oven.
- When the dough it ready, cut it half. On a large floured surface, roll each half into a large square of 30 cm X 45 cm. Using your fingers, spread half the butter mixture on each half of the dough. Go edge to edge. Should be a thin layer.
- Carefully roll the dough, so you have a 45 cm sausage. Using a knife or dough scraper, cut into about 1 inch rolls. Place these right onto the prepared pan (if freezing, freeze now!). Let rise for 45min, and turn your oven on to 225C to heat up.
- Before placing in the oven, paint each bun with egg wash and sprinkle with the pearl sugar. Bake for about 10-12 minutes (watch your oven), you want them to have a golden crust. Cool, and enjoy!