Swedish Cinnamon Buns

Swedish cinnamon buns are a fluffy yeasted milk pastry: the dough is rolled into a thin sheet, covered with pieces of butter, sugar, and cinnamon, rolled up into a log, and sliced into thin rounds. Exactly what you want with tea or coffee. Strongly recommend making these!

Swedish Cinnamon Buns

Fluffy yeasted cinnamon buns made with milk and fresh yeast: a thin sheet of dough, a filling of butter, sugar, and cinnamon, and a golden top.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rising and proofing 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Servings: 24 buns

Ingredients Method Notes

Ingredients

  

Dough

• 750 g flour
• 40 g fresh yeast
• 300 ml milk warm
• 1 egg
• 120 g butter melted
• 100 g sugar
• 1 tsp salt

Filling and egg wash

• 100 g butter cold, cut into pieces
• 50 g sugar
• 2 tbsp ground cinnamon
• 1 egg for brushing the buns

Method

 

Dough

1. Dissolve the fresh yeast in warm milk. Melt the butter separately.
2. In a deep bowl, mix the flour, salt, and sugar. Add the egg, melted butter, and the milk with yeast, and knead the dough.
3. Set the dough in a warm place for 1.5 hours to rise.

Shaping and baking

1. Turn out the risen dough onto the counter and roll it into a sheet about 3 mm thick and about 30 cm wide.
2. Scatter small pieces of butter on top and sprinkle with cinnamon and sugar.
3. Roll it up into a log and slice into rounds about 1 cm wide. Place them on a baking sheet and let rest for another 30 minutes.
   
4. Before baking, brush the tops with egg. Bake for 20 minutes at 180 °C.
5. Let the finished buns cool - and they're ready to eat. Bon appetit, everyone!
   

Notes

Dough made with fresh yeast rises faster than with dry yeast. If your kitchen is cool, give it more time - it needs to visibly grow.

Tips

• Roll the sheet about 3 mm thick, around 30 cm wide. The thinner the sheet, the more coils and the more tender the bun.
• Add the butter to the filling in pieces, not melted: as it bakes it spreads through the layers and keeps the crumb moist.
• Don't skip the second proof: the sliced rounds need to rest on the baking sheet for another 30 minutes, or the buns will come out dense.
• Brush the egg wash right before baking - it gives that shiny golden top.