Think of the beauty that cinnamon rolls offer, now think of that deliciousness without the distraction of frosting…and I mean that in the best possible way. Finished with turbinado sugar and a simple syrup glaze, these European favorites aren’t missing out on any sweetness. But the lack of frosting lends a depth of flavor to these cinnamon buns that is simply addictive.
What to Notice
- Swedish cinnamon buns are all about softness, fragrance, and beautiful restraint. When ready to proof, the dough should feel smooth, elastic, and slightly tacky, but not super sticky. After rising, it should look noticeably puffed and feel light when gently pressed.
- When you spread the filling, aim for an even layer that reaches close to the edges so every bite has that deliciousness.
- As you shape the buns, don’t worry about making each one perfect — a little variation makes them feel handmade. Bake until the buns are lightly golden and fragrant but still tender in the center. They should feel set, not dry. These buns should taste buttery, warmly spiced, and just sweet enough to make you want another.
Servings: 12 Buns
Ingredients
For the Dough:
- 1 cup milk
- 1/4 cup unsalted butter
- 3 ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast
- 1 teaspoon vanilla bean paste
- 3/4 teaspoon kosher salt
For the Filling
- ½ cup unsalted butter
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- 1.5 tsp ground cardamom
For the Egg Wash:
- 1 large egg
- 1 tsp water
- Turbinado sugar
For the Simple Syrup Glaze
- 1/3 cup granulated sugar
- 1/3 cup water
Instructions
- To the bowl of a stand mixer, combine yeast and sugar and set aside.
- Add the milk and butter to a small saucepan. Heat over medium-low heat until it reaches a temperature of 110° F. Once to temp, transfer milk mixture to the bowl with the yeast and sugar. Cover with a towel for 5 minutes.
- Now, using the dough hook attachment on low speed, add the salt and flour slowly until the dough is soft and smooth. (Alternatively, you can mix all the ingredients in a large bowl, turn out onto a floured surface and knead the dough by hand for 8-10 minutes). Mix or knead the dough until it slowly bounces back when gently poked with a finger.
- Form the dough into a ball and transfer to a clean bowl greased with a tablespoon of vegetable or olive oil. Cover with a towel and allow to rise in a warm space for 1 hour or until doubled in size.
- Transfer the dough to a large, floured work surface. Roll out the dough into a 22-in x 15-in rectangle. Spread the butter, brown sugar, cinnamon and cardamom evenly over the dough, pressing in with hands slightly to fully combine. Sprinkle the mixture lightly with some kosher salt.
- Fold 1/3 of the dough towards the center, then fold the remaining 1/3 over that. Roll out the dough again into an 8-inch x15 inch rectangle—be sure to remove any air bubbles that may form.
- Using a pizza cutter or a knife, cut the dough into 12 even strips. Working with one strip at a time shape the buns. Twist the strip of dough several times while stretching it out until it almost doubles in length. Shape the buns into knots by loosely wrapping the dough around 2 fingers, then tucking the loose end into the center. Place the buns on a baking sheet lined with parchment paper.
- Cover the buns with a towel and let them rise for 45 min – 1 hour, or until doubled in size.
- Preheat the oven to 375 degrees F. Whisk the egg and water together to create an egg wash. Brush each bun with the egg wash then sprinkle turbinado sugar on top.
- Bake the cinnamon buns for 15-17 minutes or until golden brown.
- While the buns are baking, make a sugar syrup by adding 1/3 cup sugar and 1/3 cup water to a saucepan and bring to a boil then turn off the heat. Brush the syrup on the buns when they are hot out of the oven.
