This recipe will produce super yummy cinnamon buns – these are wonderful, moist and sticky. I make these often and they don’t hang around long. If you have a problem with nuts just leave them out!
Traditionally Swedish cinnamon buns are smaller, dry and more compact. Swedes generally don’t go in for nuts, raisins, swirly sugar stuff. They like a sweetened bread without a lot of bells and whistles. There are a lot of purists out there!
Being American I grew up on big fat sticky cinnamon buns with a little extra everything. If the truth be known I can wake up at night thinking of Dunk’in Donuts cinnamon buns. For which there is no substitute. For those in who grew up in New York like I did who could forget a box of Entemanns Cinnamon Buns? But I have to say they are nothing like they used to be 30 years ago. But what is?
I hope you enjoy this recipe! Almost everyone has a Cinnamon Bun recipe. In Sweden this would be considered the deluxe version. I hope you like them as much as we do.
For the buns:
- 25 grams yeast fresh, or one 12 gram packet of dry yeast.
- 2.5 dl milk at room temp.
- 1/2 teas salt
- 75 grams sugar plain white
- 1 egg at room temp
- 8 dl flour plain white
- 50 grams butter at room temp
- 2 tbsp raw suger unbleached suger or natural sugar
For the filling
- 125 grams butter at room temp
- 75 grams nuts, peacans, walnuts or hazelnuts or a combination of any two or all three.
- 1 dl rasins regular brown or golden
- 1 tbsp cinnamon level
- 75 ml light syrup or golden syup
For the sugar glaze
- 1/2 dl sugar plain white
- 1/2 dl water
For the frosting
- 4 tbsp powdered sugar
- 1 tbsp lemon juice
- Approx 3 tbsp warm water
- In a small bowl mix the yeast and a little of the warm milk and let dissolve. (about 5 minutes)
- In the bowl of a stand mixer add the rest of the milk, egg, white sugar and mix together.
- Add the yeast once dissolved to the milk mixture. Incorporate it.
- In the bowl of the mixer add the flour 1/3 of it at a time. Add the softened butter when you begin adding the flour. Set the mixer for medium.
- Once its all combined let the machine do the work for you and let it kneed the dough until it is smooth and elastic. (about 5 minutes)
- Set the bowl aside and cover with plastic wrap and let rise for about 1 hour. Until it has doubled in balk.
Make the filling
- In a small bowl mix the butter and cinnamon well. Chop the nuts and set aside and measure out the raisins.
Roll out the dough
- Line a rectangular baking pan, or glass pyrex dish with a piece of baking paper. No greasing necessary. 25 x 35 cm.
- Lightly dust the top of the counter and rolling pin. Roll out the dough into a rectangle of 25 x 50 cm.
- Once the right size take the butter and spread it evenly over the whole thing. Then take the chopped nuts and raisins and evenly distribute them over the dough.
- Then roll using the long side of the dough, roll up and cut into 12 equally sized pieces. This is most simply done by starting in the middle and cutting the roll into 2 halves, then cutting each half into 2 and then cutting them into 3
- Place them evenly into the prepared baking pan.
- Cover with a cloth and let raise again for an hour.
- Preheat oven to 200º degrees
- In the mean time boil the final 1/2 dl of water and white sugar. Let boil for about 3 minutes and let cool.
- Once the buns are risen brush the top of the buns with the sugar water mixture and then take the raw sugar and sprinkle it evenly over the whole thing. Place in the middle of a preheated oven for 30 to 35 minutes.
- When done remove from the oven and let the whole pan cool on a rack for at least an hour.
- When cool mix the powdered sugar and lemon juice. Add just enough water to make the sugar into a thick mass. Using a spoon or make a paper cone and drizzle the sugar frosting over the buns.