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Шведские булочки с корицей

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
Cook Time 20 minutes
Rising and proofing 2 hours
Total Time 2 hours 50 minutes
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.