Fika Bristol's Cinnamon Bun Rolls
Swedish cinnamon buns is a classic Swedish bake, served at all cafes and 'fika' parties. Everyone is expected to be able to make them or at least eat a few.
We've borrowed the recipe below from the talented baker Elin Fry, who owns Fika Bristol, a Swedish bakery in Bristol. Elin says:
"The Cinnamon Rolls are not difficult to make at all, just takes a bit of time as the dough needs to be left to rise twice. For many Swedes one of the best childhood memories is coming home from school to a kitchen smelling of cinnamon rolls. Then getting to eat a roll whilst is still warm and drink a glass of cold milk with it – heaven! My daughter once said 'Oh I whish you could eat the smell' when I was baking the rolls."
Makes: 20-25 large rolls
50g fresh yeast (or 14g fast-action dried yeast then mix it with the flour)
600ml of full fat milk
0,5 tsp salt
1 tbsp. ground cardamom
1100g Plain flour
200g soft butter
3 tbsp. ground cinnamon
100ml of pear sugar or flaked almonds
Warm the milk up a little.
Crumble the yeast in a bowl and add a little of the milk to dissolve the yeast.
Add the rest of the milk along with all the other dry ingredients for the dough, add the soft butter a bit at the time and knead the dough by hand for 15 min or 8 min in a dough mixer.
Let the dough rise while covered for 45-60 minutes.
Mix the filling together and turn the oven on 220C fan oven, 240C conventional (Gas mark 7)
Roll out the dough so it’s approximately 3mm thick and 60 x 30cm. Then spread the filling over the rolled out dough. Roll it to up, from the long side and cut in to 20-25 rolls.
Place the rolls on a baking tray and let them rise under a tea towel for about 45 minutes or until the rolls have roughly doubled in size.
Beat the egg and brush carefully on the rolls. Sprinkle pearl sugar/flaked almonds on top.
Bake in the oven for 10-15 minutes. Allow to cool on a rack.
Recipe and photo: Elin Fry, Fika Bristol https://fikabristol.co.uk/