I've never had much success making dough. So many people tell me it's really easy, but for some reason, mine never seems to work out that well. I love eating it, so I guess I'm just going to have to knuckle down and practice a lot to get good at creating it too! I found this pin on Pinterest from Cakelets and Doilies with these gorgeous Swedish Cinnamon Buns. Belle's blog is full of delicious bakes that look simply stunning. And I LOVE cinnamon buns! Win, win. I've put aside my fear of yeast to give these little buns of delight a go.
The recipe is very straightforward and instructions clear. I really like each little bun in its own wrapper, but this would also work if you popped them into a round baking tin and cooked them together as a pull-apart round. The biggest skill you need to learn is patience whilst the dough proves twice, but it's definitely worth the wait. I was a little concerned about the cardamom as I'm not a huge fan especially when you get a bite of one in a curry. However the cardamom enhances the flavour of the milk without being overwhelming so it's definitely worth keeping this in. Even though I had my trusty tape measure to hand, my buns were a little uneven in size but that's just more practice needed and doesn't affect the taste of them at all. They are definitely best served warm and for me, are enhanced by the addition of maple syrup soaked through to keep them a little more moist.
These really are delicious and I'm delighted to say this is my most successful yeast bake EVER. Yay! Can't wait to try them out on the boys later :)
Swedish Cinnamon Buns Makes 12 (from Cakelets & Doilies)
Bun Ingredients
- 300ML WHOLE MILK (I used semi-skimmed milk as this was what I had to hand)
- ¼ TSP GROUND CARDAMOM
- 50G BUTTER, CHOPPED
- 425G PLAIN FLOUR
- 7G FAST ACTION YEAST
- 60G CASTER SUGAR
- ¼ TSP SALT
- 1 EGG, BEATEN LIGHTLY
Filling Ingredients
- 75G BUTTER
- 50G DARK BROWN SUGAR
- 2 TSP CINNAMON
- ½ TSP SALT
Topping Ingredients
- 1 EGG, BEATEN LIGHTLY
- SLIVERED ALMONDS
Method
- First of all, to make the buns, put the milk and cardamom in the small saucepan and heat it until it's almost but not quite boiling
- Remove from the heat and stir in the butter, then leave to infuse until it's just warm
- Put all the dry ingredients into a mixer fitted with a dough hook and then add the milk and egg
- Combine all the ingredients with the dough hook on a slow speed for around 10 mins (the dough should be pulling away from the sides of the bowl by now)
- Lightly grease your hands and a bowl - shape the dough into a ball and place it in the bowl, then cover it with clingfilm
- The dough should be left somewhere warm and draught-free and you want it to double in size which should take around 30 mins to an hour (mine took around 45 mins)
- Press the dough with your fingertip and your finger should leave a slight indentation when it's ready
- Now make the filling, by melting the butter and then setting the bowl aside
- Combine the dark sugar, cinnamon and salt in a separate bowl
- When the dough is ready, punch the middle of it to deflate the dough and then cover it again with clingfilm and leave it for 5 mins
- Then roll the dough out on a lightly floured surface to make a rectangle roughly 60cm x 25cm
- Brush the dough with butter and then evenly sprinkle the sugar mixture over the top
- Roll the dough from the long end tightly like a swiss roll and you should end up with very long sausage shape where the seam is underneath
- Cut off the ends and discard
- Cut the roll into 12 equal slices
- Put 12 muffin wrapper into a cupcake | muffin tin and then pop a slice into each one, side up so you can see the swirl of the cinnamon on the top
- Cover the muffin tin loosely with clingfilm and proof for the second time, again until the dough has doubled in size which should take another 30 mins to an hour
- Press the dough with your fingertip and your finger should leave a slight indentation when it's ready
- Heat the oven to 180 degrees (fan)
- Brush the top of each cinnamon bun with the beaten egg and then the slivered almonds
- Bake for 25 mins or until golden brown
- Enjoy with a drizzle of maple syrup :)