Cinnamon buns have to be Sweden's most famous export; although you can find versions of cinnamon buns all over northern Europe, the Swedish bun is the most famous. They are less sweet and sticky than their American counterparts, and the dough is generally flavoured with cardamom, a spice that features prominently in Scandinavian baking.
These ones are made with a cinnamon spiked almond filling (almonds are also heavily used in Scandinavian baking, especially in the form of marzipan).
The dough is enriched with milk and butter and is very soft and sticky, it is best to use a stand mixer if you have one but it is alright to make by hand if you don't as the dough doesn't need to be thoroughly kneaded, just given a good mixing.
It is left to rise in the fridge overnight, which helps to develop a good flavour and also to firm up the dough so it isn't too soft and sticky to roll out. The buns aren't complicated to shape, but it does get quite messy and sticky! (Especially if you add too much milk to your filling like I did...)
These are great buns to make for breakfast, as they only take about 20 minutes to prove once they are shaped, and then another 20 to bake, and they also aren't too sweet. They do go stale fairly quickly though, so pop any that you don't eat on the day you bake them in the freezer.
Cardamom Almond Cinnamon Buns
Ingredients
Dough
- 340 ml (1 cup + 7 Tablespoons) unsweetened non-dairy milk (soy is best)
- 50 g (3 ½ Tablespoons) vegan block butter
- 500 g (4 cups + 2 Tablespoons) strong white bread flour
- 75 g (⅓ cup + 1 Tablespoon) caster or granulated sugar
- 7 g (2 ¼ teaspoons) fast action yeast
- 1 teaspoon salt
- 1 ½ teaspoons ground cardamom
Filling
- 75 g (⅓ cup) softened vegan butter
- 100 g (3.5 oz) marzipan
- 50 g (¼ cup) caster or granulated sugar
- 50 g (⅓ cup + 2 Tablespoons) ground almonds
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- pinch salt
- milk as needed
To Finish
- milk to glaze
- flaked almonds for sprinkling
Instructions
- Heat the milk and butter together in a small pan until the butter has melted then remove from the heat and allow to cool until it is lukewarm.340 ml (1 cup + 7 Tablespoons) unsweetened non-dairy milk (soy is best), 50 g (3 ½ Tablespoons) vegan block butter
- Mix together the flour, sugar, yeast, salt and cardamom in a large bowl. Add the cooled milk mixture, stir everything together vigorously until the mixture comes away from the sides of the bowl and looks doughy; it will be very soft and sticky so use a stand mixer if you have one.500 g (4 cups + 2 Tablespoons) strong white bread flour, 75 g (⅓ cup + 1 Tablespoon) caster or granulated sugar, 7 g (2 ¼ teaspoons) fast action yeast, 1 teaspoon salt, 1 ½ teaspoons ground cardamom
- Cover the bowl and place it in the fridge to rise overnight.
- The next day, bring the dough out of the fridge and leave it to come up to room temperature while you prepare the filling.
- Either blitz the filling ingredients together in a food processor or beat with an electric mixer until it forms a sticky paste. The mixture should be easily spreadable, if it is too thick then beat in a little milk to loosen it. Line two baking trays with greaseproof paper or silicone liners.75 g (⅓ cup) softened vegan butter, 100 g (3.5 oz) marzipan, 50 g (¼ cup) caster or granulated sugar, 50 g (⅓ cup + 2 Tablespoons) ground almonds, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, pinch salt, milk as needed
- Roll the dough out on a floured surface into a 30 x 50 cm (12 x 20in) rectangle. Spread the filling evenly all over the dough then fold it in half so that you have a 15 x 50 cm (6 x 20 in) rectangle. Use a pizza cutter or very sharp knife to slice the dough into 16 strips.
- Pick up a strip of dough and twist the ends in opposite directions 3 or 4 times, then coil the twisted strip in on itself, tucking the end underneath.
- Place the finished twists on the lined baking sheets and lightly cover with oiled clingfilm. Leave to rise for 15-20 minutes until the dough no longer springs back when you press it with a finger. Meanwhile, heat the oven to 200°C/180℃ fan/400°F/gas mark 6.
- Brush the twists with milk and scatter over some flaked almonds. Bake for 15-20 minutes until golden, cooked through and they sound hollow when you tap them on the base; rotate the trays halfway through baking. Allow to cool on a wire rack before serving.milk, flaked almonds
Notes
K @ Eat.Love.Live
These look delicious. I am a big fan of the American style buns but I haven't tried these type. Great photos too! K x #recipeoftheweek
hannahhossack
I love the American style ones too, the Swedish ones are quite different - less sweet and sticky (so you don't feel as guilty for eating three of them in one go...) :p
Helen at Casa Costello
Mmm these look just my thing - I'm hoping I will be visiting Sweden later in the year so will look out for something similar to these. Thanks once again for joining in with #Bakeoftheweek x
hannahhossack
Ooo I'd love to visit Sweden! I want to try some authentic Swedish baking 🙂 x
patisseriemakesperfect
These look so delicious. Cardamom is one of my favourite flavours. Can you believe I've never actually tried a cinnamon bun! Crazy I know. Thanks for linking to #CookBlogShare
hannahhossack
That's insane! You must make some! :p x
patisseriemakesperfect
I know! It's mad isn't it! I shall rectify it ASAP!
Elisa Claire North
Brilliant recipe! I will definitely try to make them..
hannahhossack
Thank you 🙂