Cinnamon Buns

At the moment I have a bit of a thing for enriched doughs. Sweet flavoured breads full of butter that are delicious for breakfast, tea time, anytime! Recently I’ve made a chocolate and pistachio variety and also apricot couronnes. All delicious but my all time favourite flavour has to be the classic cinnamon.

I ate a very disappointing cinnamon roll last week and realised I had to put this right and make my own! These cinnamon buns are the classic Scandinavian kanelbullars – enriched dough flavoured with cardamom and then filled with a cinnamon enriched butter.

Cinnamon buns 1

I wasn’t sure on the use of cardamom in the dough to begin with. Sometimes I find this spice a bit overpowering, but it really worked and added another deeper flavour to the bun. The end result? A slightly crisp outer, soft interior spiked with spices. Perfect with a cup of coffee. I think I might add some orange zest to the cinnamon filling in my next batch to add a bit of a zing to the overall flavour.

Best served warm from the oven, however they keep for a few days in an airtight tin. They also freeze well so just pop them straight from the freezer into the microwave for about a minute or so and you’ve got warm cinnamon buns on demand. Brilliant. We’re off to Copenhagen for Christmas this year and I can’t wait to have these for breakfast when I’ve over there!

Give these a go if you’re thinking of doing some weekend baking.

Cinnamon Buns (Kanelbullars)
Makes 12

For the dough
225ml full fat milk
75g butter
450g strong white flour
70g caster sugar
1 tsp ground cardamom
1/2 tsp salt
10g fast action yeast
1 large egg, beaten

For the filling
120g butter, softened
80g caster sugar
3 tsp ground cinnamon

To finish
Demerara sugar (or peal sugar if you have it)
1 beaten egg

First off place the milk and the butter into a saucepan and warm up until the butter is melted – you want this mixture to be warm, not too hot as it will kill the yeast. Set to one side.

Add all of the dry dough ingredients into a large bowl, make a well in the centre and then add the egg and the warm milk and butter mixture. Mix everything together using you hands or a dough hook on your mixer, until it forms into a soft, slightly sticky dough.

Leave to prove in a lightly greased covered bowl for about 30 – 40 mins until doubled in size.

Whilst this is proving, cream together the cinnamon filling ingredients together.

Once the dough has doubled in size, roll out into a rectangles approximately 30cm x 20cm. Spread the cinnamon and sugar butter all over the rectangle evenly.

Then, roll the rectangle up from the widest part like a Swiss roll. Try and make the whole roll as event as possible.

Cut the roll into about 12 pieces and place these on a couple of parchment lined trays.

Cover the buns and leave for a further prove for about 30 mins, again until about double in size.

While these are proving heat the oven to 200c.

Once proved for the second time glaze the buns with the beaten egg and sprinkle with the demerara / pearl sugar. Bake for about 20 mins. They should golden, shiny and cooked through.

Cool for a little while on a rack until you can’t stand it any longer and need to eat!

Cinnamon buns 3

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