Soft and deliciously spiced Swedish Cinnamon Buns for the perfect breakfast or afternoon tea treat. Recipe with step-by-step photos.
For the Dough
For the Cinnamon Filling
For the Egg Wash
You will need approx. 3 hours to make the Swedish Cinnamon Buns
To Make the Dough
First Proofing Period
For the Cinnamon Filling
To Roll out the Dough
To Shape the Cinnamon Buns
Second Proofing Period
Bake the Cinnamon Buns
MAKE AHEAD TIPS
To start the Swedish Cinnamon Buns the night before, make the dough as per the recipe, until they have finished their first proofing period. Without touching or deflating the dough, cover the bowl with a tea towel, plastic wrap or reusable bowl cover. Place the bowl in the fridge to continue proofing overnight. The dough will rise slightly more overnight in the fridge. The next day, proceed with the rest of the recipe. As the dough will be cold, the buns may require a bit more time for the second proofing period.
DIFFERENT TYPES OF FLOUR
* This recipe works best with strong white bread flour.
* For Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first (usually in some warm liquid).
* If you are using fresh yeast, you will need about half a block (40 g fresh yeast = 14 g instant dried yeast). Crumble the fresh yeast into the warm milk, and stir to dissolve the yeast.
PROOFING THE DOUGH
Dough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:
* In the oven with the oven light switched on (works only for some ovens).
* In the oven with a tray of boiling water on the bottom shelf.
* In the oven or a steamer oven at a low temperature of about 25-40°C (77-104°F).
These buns are best eaten on the same day they are baked. Any leftovers should be stored in a ziplock freezer bag to keep them soft, and for up to 1-2 days.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/swedish-cinnamon-buns/