Recipe: Swedish cinnamon buns

Ingredients

• 300 ml Milk (Warm to 37°C (98°F) for yeast activation)
• 50 g Fresh Yeast (Can substitute 14 g active dry yeast)
• 1 tablespoon Ground Cardamom (Freshly ground if possible)
• 1 teaspoon Salt (Fine sea salt)
• 90 g Caster Sugar (For the dough, superfine texture)
• 150 g Unsalted Butter (Room temperature, softened)
• 780 g All-Purpose Flour (Can use bread flour for more chew)
• 150 g Unsalted Butter (Filling) (Room temperature, softened)
• 90 g Caster Sugar (Filling) (Superfine)
• 2 tablespoon Ground Cinnamon (Freshly ground for best flavor)
• 1 piece Large Egg (Beaten with a splash of water for egg wash)
• 2 tablespoon Pearl Sugar (Swedish pearl sugar; raw sugar can be used as a substitute)

Instructions

1. Warm the Milk

   Heat the milk gently until it reaches 37°C (98°F).

   Time: PT5M

   Temperature: 37°C

2. Dissolve the Yeast

   Crumble the fresh yeast into a large mixing bowl, pour the warm milk over it and stir until fully dissolved.

   Time: PT2M

3. Add Dry Ingredients and Butter

   Add ground cardamom, salt, caster sugar, softened butter, and flour to the bowl. Mix on low speed with the stand mixer until just combined.

   Time: PT2M

4. Knead the Dough

   Knead the dough with the stand mixer for about 10 minutes, or until it pulls away from the bowl sides and feels smooth and slightly tacky.

   Time: PT10M

5. First Rise

   Cover the bowl with a kitchen towel or plastic wrap and let the dough rise at room temperature (≈25°C) for 30 minutes, or until doubled in size.

   Time: PT30M

   Temperature: 25°C

6. Prepare the Filling

   While the dough rises, combine the second batch of softened butter, caster sugar, and ground cinnamon in a bowl. Mix until smooth and spreadable.

   Time: PT5M

7. Roll Out the Dough

   Turn the risen dough onto a lightly floured surface and roll it into a large rectangle about 30 × 40 cm.

   Time: PT5M

8. Spread the Filling

   Evenly spread the cinnamon‑butter filling over the rolled‑out dough.

   Time: PT2M

9. Fold and Slice

   Fold the dough once (like folding a letter) and cut it into 12 equal pieces.

   Time: PT5M

10. Shape the Buns

    Take each slice, twist it gently, and tie the ends into a knot with the tail tucked underneath. Place the knots on a parchment‑lined baking sheet.

    Time: PT5M

11. Second Rise

    Cover the shaped buns loosely and let them rise for another 30 minutes until puffy.

    Time: PT30M

    Temperature: 25°C

12. Preheat the Oven

    Preheat the oven to 250°C (480°F).

    Time: PT10M

    Temperature: 250°C

13. Egg Wash and Pearl Sugar

    Brush each bun with the beaten egg wash and sprinkle generously with pearl sugar.

    Time: PT3M

14. Bake the Buns

    Bake the buns in the middle of the oven for 6–8 minutes, until the tops are deep golden and the bottoms are firm.

    Time: PT8M

    Temperature: 250°C

15. Cool and Serve

    Remove the buns from the oven, transfer to a wire rack and let cool for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

38 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Milk: Almond milk, Oat milk
• Instead of Fresh Yeast: Active dry yeast
• Instead of Salt: Kosher salt
• Instead of Caster Sugar: Granulated sugar
• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Bread flour, Whole wheat flour
• Instead of Unsalted Butter (Filling): Margarine
• Instead of Caster Sugar (Filling): Granulated sugar
• Instead of Large Egg: Egg substitute
• Instead of Pearl Sugar: Raw sugar

Equipment Needed

• Stand Mixer with Paddle Attachment
• Large Mixing Bowl
• Rolling Pin
• Sharp Knife or Bench Scraper
• Baking Sheet
• Parchment Paper (optional)
• Pastry Brush
• Kitchen Towel or Plastic Wrap
• Oven
• Measuring Cups and Spoons or Kitchen Scale
• Thermometer (optional)

Critical Steps — Do Not Skip

• Activating the yeast with correctly warmed milk
• Kneading the dough until smooth and non‑sticky
• First rise until doubled in size
• Shaping the knots without tearing the dough
• Applying egg wash and pearl sugar for the characteristic crisp topping
• Baking at high temperature for a short time to achieve a golden crust

Chef Tips from the Video

• For an extra aromatic touch, add a pinch of ground nutmeg to the dough
• Use Swedish pearl sugar for the authentic crunchy topping; it stays crunchy even after baking
• If you prefer a softer crust, lower the oven temperature to 220°C and bake for 10‑12 minutes

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat briefly before serving

Freezer: Freeze baked buns in a zip‑lock bag for up to 2 months; thaw and warm in oven

Room temperature: Best consumed the same day; can sit at room temperature for up to 12 hours

Make-Ahead Tips

• The dough can be prepared the night before, covered and refrigerated; allow an extra 30 min for the second rise at room temperature
• Baked buns freeze well; reheat in a 175°C (350°F) oven for 5‑7 minutes to regain freshness

Frequently Asked Questions