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
Coombe Mill
Oh my these look devine, I want one with my coffee I'm just drinking. they have risen to perfection. A true baker! #TastyTuesdays
hannahhossack
Thank you! They make a perfect snack with coffee 🙂
pollymixtures
These look amazingly good. I can practically smell them from here! #tastytuesdays
hannahhossack
Thank you!
Dragons And Fairy Dust
Those look lush. I want one please
hannahhossack
Lol! Thank you 🙂
Fionnuala
Another fabulous recipe from you! #tastytuesday
Here's my take on Swedish cinnamon rolls http://mykitchennotebook.blogspot.de/2015/03/swedish-style-cinnamon-rolls.html
hannahhossack
Thank you 🙂 Yours look lovely, I love the step by step photos, I never remember to take any!
Fionnuala
Thanks. I used not do it but have got into the habit now, even though it means my phone is usually sticky and greasy 🙂
Tori Avey @ ToriAvey.com
Yum!
Jess @Sweetest Menu
WOW! These buns are perfection! Gorgeous pics!
hannahhossack
Thank you!
Simone (@basilandchook)
These look delicious! I would love to have some of these with a coffee, yum. Coming over from Foodie Fridiy xx
hannahhossack
Thank you 🙂 They are perfect with a coffee x
Amanda @ The Chunky Chef
These are making me soooooo hungry!! Thanks for sharing this recipe with Friday Favorites, we love having you join us each week 🙂
eclecticoddsnsods
These look absolutely divine and i love your blog, it is beautifully presented, now I feel like I should behave as I am co hosting today, so may I have just one small bite of this please? 😀 Thank you for coming to FF #68 Justine x
hannahhossack
Thank you!
Honest Mum (@HonestMummy)
Perfection. Utterly beautiful. Thanks for linking up to #tastytuesdays
Natalie Browne
These are the most beautiful looking cinnamon buns. They sound completely delicious 🙂
hannahhossack
Thank you!
chefjulianna
Wonderful! I am bookmarking these now!! 😀
hannahhossack
Thank you 🙂
Julie is Hostess At Heart
These buns look and sound delicious. I don't use cardamom much but am going to have to remember to.
hannahhossack
Thanks Julie 🙂 I love it in sweet and savoury things, and it goes so well with cinnamon 🙂
Jhuls
You always, always make perfect breads, Hannah. I mean not only bread, you make everything you make look so perfect. These buns are the kinds of buns I'd love to have not only for breakfast, but anytime of the day. Thanks for bringing these gorgeous buns at FF table. Happy FF and have fun. 🙂 xx
hannahhossack
Ha ha! Thanks Jhuls 🙂 bread is my favourite thing to bake (and probably to eat too...) x
Loretta
Love anything with cardamom, and these buns sure sound and look divine.
hannahhossack
Thank you! It's one of my favourite spices 🙂
GFLife247
These look beautiful, Hannah. I'll have to tell my sister to look out for cinnamon buns on her trip to Sweden next semester. Have a wonderful weekend, and happy FF!
hannahhossack
Thank you 🙂 I hope your sister enjoys her trip, I'd love to visit Sweden!
Sushma Balasubramanian
These looks gorgeous.. Perfect bake.. Have a great day and happy FF!!!
hannahhossack
Thank you 🙂
carolinescookingblog
These look and sound delicious. I love cardamom and almond, plus not overly sweet, so they are just my kind of treat.
hannahhossack
Thank you 🙂 Yep, they are not too sweet so make a perfect treat at any time of day!
Selma's Table
Gosh these look beautiful - when are you opening your bakery/cafe/tea shop?
hannahhossack
Ha ha! I don't think I could cope with the early morning starts! I am not a morning person...
Bake Play Smile
Yum! They look absolutely perfect! I would love one with my cup of tea right now. I can't wait to make these. Thanks for linking up with Fabulous Foodie Fridays! Xx
hannahhossack
Thank you! 🙂 x