Swedish Cinnamon Buns - 4 tasty varieties

Ingredients

Approx. 30 buns

25 g fresh yeast
2,5 dl milk
1/2 tsp salt
1 egg
1 tsp ground cardemom
125 g butter (room temperature)
0,5 dl caster sugar
8 dl wheat flour
1 egg, for brushing

 

Classic Swedish Cinnamon Bun filling
150 g butter (room temperature)
2 dl caster sugar
2 tsp ground cinnamon
Mix the ingredients until a paste.
Topping: Pearl sugar.

 

Cloudberry & Almond Paste filling
100 g butter
50 g almond past
1,5 dl cloudberry jam
1,5 dl caster sugar
1 tsp ground cardemom
1 tsp vanilla sugar, Mix the ingredients in a food processor. 

Topping: Pearl sugar.

 

Swedish Pick n' Mix Filling
10 Dumle toffees
10 Mars bar pieces (small)
10 Snicker pieces (small)
10 Geisha pieces (small)
20 Center pieces (small)
Heat the pick n' mix pieces using a water bath and stir until mixed.

Topping:
10 Rollo pices (small)
10 Dumle toffees
Heat the pick n' mix pieces using a water bath and stir until mixed. Drizzle over the buns when they come out of the oven.

 

Nut Dreams
2 dl peanut butter
2 dl Nötcreme
Spread the peanut butter on the dough and then add a layer of Nötcreme.
Topping: Chopped walnuts.

For those of you who like add variety to classic Swedish cinnamon buns, here are some fun - and super tasty - varieties to try, including Cloudberry & Almond Paste, Nut Dreams and Swedish Pick n' Mix Buns - created by baking enthusiast Elisabeth Samuelsson.

Crumble the yeast in to a large bowl. Warm the milk until 'finger warm (37 C degrees). Pour the milk over the yeast and stir until the yeast is dissolved. Stir in salt, egg, cardemom, sugar and approx. 7,5 dl of the flour. Mix in a food processor at low speed. Cover the bowl with a kitchen towel and leave the dough to rise for approx. 30 min.

Knead the dough on a clean surface dusted with flour. Split the dough in to three pieces. Using a rolling pin, roll out each piece to a large rectangle, approx. 0,5 cm thick.

Spread your choice of topping on to the rolled out dough. Roll the dough lenghtways until you have a large cylider shape. Cut the dough roll in to 3 cm thick pieces and place each with the cut side up in paper cases placed on a large baking tray. Leave to rise for approx. 60 min.

Pre-heat the oven to 200 C (gas mark 6).
Bake in the middle of the oven for approx. 10 min.

Enjoy your freshly made buns!