Hello blog friends!
The cinnamon bun is the quintessential swedish snack, and for any of my readers who has ever visited you’ll know about this. Every single cafe you will come across serves this. And every single person you come across has made this at home when they were children, and might even have a recipe of their own.
The Cinnamon bun is so popular in Sweden it even has its own day! October 4th is The Cinnamon Buns’ day here. And it’s a fabulous day, believe me!
To make 20 small buns you’ll need:
75 grams of butter
2.5 dl(=1 cup) of milk
25 grams of yeast
1 dl(=0.4 cup) of sugar
½ teaspoon of salt
1 vanilla pod
7dl(=2.9 cups) of flour
50 grams of butter
3.5 tablespoons of sugar
2 tablespoons of cinnamon
Start of by melting the butter into the milk. The milk mix has to be almost exactly 37 degrees(celsius). If the mixture is warmer than your own body temperature the yeast will die, if it’s colder your dough will not rise, so however annoying this may seem it is super important to get right.
Crumble the yeast in a bowl and pour in your milk and butter. Make sure the yeast is fully dissolved, then scrape all the inside goodness from the vanilla pod and add as well as your sugar and salt.
Now you can start adding your flour, a bit at the time and start kneading it together. If you’re handkneading you will have to keep on for a good 10 minutes or so, and I know this sounds like a lot but it is very important for the texture of dough. Now, if you have one of those fancy machines(lucky you!) 5 minutes will be more than enough.
Leave your dough under a cloth for 30 minutes.
Take your dough out and handknead for just 1 minute, then split it in two parts. Roll your two parts into rectangles, half a centimeter thick.
Take a butter knife and spread your butter evenly over your dough, just like buttering a sandwich. Sprinkle the cinnamon and sugar over in an even layer.
Now all you to is take and end and start rolling up your rectangles, almost like cigar. When you get to the end, pinch it together with the rest of the roll, fold over and pinch together again. I didn’t to this properly and you can see my buns opened up slightly. Then with a knife cut your rolls in 10 pieces per roll.
Cover your buns with cloth and leave to rest for 40 minutes.
I love cinnamon buns, mainly because they keep in the freezer for what feels like forever. So these can be made way in advance, defrosted and freshened up with a minute of two in a hot oven. This way you will never have to deprive yourself of “freshly” baked buns. Honestly, these are so delicious.
So what do you guys think? Is this something you’d be willing to try? Have you made it before? In that case, what did you think?
Tell me everything!