October 3, 2013

Cinnamon buns



Making cinnamon "knots" is not my thing. Just sayin.
I struggled quite a bit with making these look somewhat pretty but I think they ended up looking ok at least. They tasted amazing though, and that's what counts, right? And I know that practice makes perfect. I need to make them more often. The last time I blogged about cinnamon buns was in November 2009 (!!!). Back then I wrote "I prefer mine without cardamom". What?? I texted my brother the other day asking him if he likes cardamom. He said it was probably his favorite "spice". I agreed. Things sure have changed around here since 2009.

Tomorrow is the official "Kanelbullens dag" or cinnamon bun-day in Sweden. I must say that these buns are amongst my favorite things in the world, with a glass of milk or cup of coffee (make that coffee for me please!).
I of course also make them with a little bit of extra filling. 

Mmmmm... butter. I need butter.
Ok, just go make them! They are that good.

On another note, the text on my blog is really picking a fight with me. Let me know if it looks weird on your screen.







Recipe after the jump!




Cinnamon buns
Makes about 30 buns
 

150 g soft butter
100 ml granulated sugar (90 g)

½ tsp salt 
2 tsp freshly ground cardamom
500 ml milk
50 g fresh yeast

1400 ml all purpose flour (840 g)

Filling

175 g soft butter
100 ml granulated sugar (90 g)
2 tbsp cinnamon
1/2 tsp cardamom, freshly ground

1/4 tsp vanilla powder

Egg wash

1 egg, lightly beaten
Pearl sugar, chopped almonds or granulated sugar

Method  
1. Mix butter, sugar, salt and cardamom until smooth in a large bowl. 
2. Heat milk in a saucepan until approximately 37°C (98.5F), remove from heat and add sprinkled yeast. Stir until dissolved. When yeast is completely dissolved, add milk to butter mixture. 
3. Gradually add flour, then work until dough is smooth and elastic. Cover bowl with a cloth and leave to rise until doubled in size, about 45-60 minutes.
4. Meanwhile, mix the ingredients for the filling and set aside.
5. When dough is ready, divide it into two pieces. Start by rolling out the first piece of dough into a large rectangle, about 40x50 cm. Spread half of the filling on top. 
6. To make the shape pictured here, fold the dough two times (so you have three layers of dough, kind of like a business letter!).
7. Cut out long strips of dough (about 2 cm wide) which you then cut in half lengthwise, leaving the top part uncut (imagine holding up a pair of pants in front of you, that's what it should look like but with super long legs!)
8. Twist together into a knot and put on parchment paper.
9. Repeat steps 5-8 with remaining piece of dough.
10. Cover with a cloth and leave to rise for 30 minutes. 
11.  Heat oven to 250°C (480F). Brush with beaten egg. Sprinkle pearl sugar on top if desired. Bake for about 8-11 minutes, depending on the size of the buns.
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90 comments:

  1. Can I used dry yeast and, if yes, how many grams? Thanks.

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    1. I haven't tried but it should work! i think 12 g dry yeast equals 50 g fresh yeast. And the milk should be a tad warmer :-)

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  2. I'm saving this recipe, these look amazing!! Your photos are so beautiful as always! Lili

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  3. Who are you a baking fairy? You are so magical, your photos, your food creations you are very special!! Wow! Oh yes, dry yeast? Must it be dairy milk or can I use coconut, almond or soy milk? Is vanilla powder like vanilla sugar?

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    1. Thank you so much Aviva!!
      You can use dry yeast, about 12 grams (I think) dry yeast instead of 50 grams fresh yeast. Oh, and the milk needs to be a bit warmer than 37°C. I think I'd use almond milk but that's just my preference :-)

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  4. These are gorgeous! Love how it's all twisted!

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  5. The text looks fine on my screen. And your photos are more then fine, they are amazing!! I can't believe I haven't tried cinnamon and cardamon together yet, I must do so soon!

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  6. gorgeous photos and I love the braid on the buns!

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  7. Alltså, dina bilder!! Du är grym!

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  8. I love it!
    Nice shots!!!

    Regards,
    edina.

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  9. they look delicious! my mouth waters just by seeing them!

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  10. Those look delicious!

    xo Jennifer

    http://seekingstyleblog.wordpress.com

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  11. I just felt in love with those buns. It's half past midnight and the only thing I can do now is stare at them. Such beautiful and modest photos!

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  12. Beautiful! I wish Canada had cinnamon bun day!

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  13. Lots of lovely pictures of the finished product but would have loved some pictures of the process of cutting and shaping.

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    1. Thank you! I was thinking of taking pictures of the shaping process but honestly, I suck at it so I chose not to document it :-) Here's pretty much what I did, except I twisted the dough a bit more: http://www.youtube.com/watch?v=SDUPwKTEdlc

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  14. this looks so yummy!! i wish i knew how to make these... maybe someday? thanks for sharing!

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    1. Thanks! You can make them as regular cinnamon rools too, much easier!

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  15. These look gorgeous. Could do with one to go with my coffee! Might try them out tomorrow... Beccy

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    1. Yes, they are perfect with coffee or milk :-) Hope you like them!

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  16. Hi Linda ! :-) younhave the name of my dauther . I love to bake with yeast. Today i tryied your recipe ! the result looks great and it taste sooooo good ! Thank you for this great recipe !!
    Claudia

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    1. I'm so glad you enjoyed it Claudia! x Linda

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  17. Gosh, these photographs are so, so stunning!!

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    1. Thank you Jade :-) Hope you had a nice time in Europe!

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  18. Just made these and they tasted amazing! Thanks for the recipe.

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  19. They look amazing! You've tempted me to have a go at these. Could I use sourdough starter instead of fresh yeast?

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    1. Definitely!! I'm not sure how much though!

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  20. Very nice impressions, thank you!

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  21. Somewhat pretty? Oh don't be modest, these are gorgeous. Every time I try to do fancy things with dough it ends up looking blobby and tumorous. Maybe I'll give these a whirl- they look absolutely delicious :)

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    1. Haha, that's what I thought mine looked like! But at least they were tasty. And thank you :-)

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  22. They look amazing; certainly better then anything I could make! Definitely want to try out this recipe. I don’t have much experience when it comes to baking but I think the twist adds a nice effect to the buns. They would go great in the mornings with a nice cuppa.
    Your pictures are quite impression too. Thanks for sharing!

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    1. Thank you! They are soo delicious. My favorite! If you make them as regular cinnamon rolls they are much easier to make :-)

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  23. This comment has been removed by the author.

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  24. They look amazing!! I sooo want to try them!!! Your photograph are gorgeous!

    Bea from www.dailychiccherie.blogspot.it

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  25. These look very tasty! I'd definitely like to try them :)

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    1. Let me know how they turn out if you do! :-)

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  26. Thank you Thank you for putting the measurement in grams! Beautiful photos as always. Also thanks for the youtube link. I'd be lost without it. You rock!

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    1. Haha, that is so sweet of you :-) Thank you! Glad it could help :-)

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  27. These are amazing! What camera/ effects did you use? I really like the this sort of photo quality :)

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    1. Thank you so much! I use a canon eos 5D mark II, then I use Camera raw and Photoshop to edit a little bit :-)

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  28. Looks delicious!! I must try.

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  29. Varifrån har du fått den här bakrunden? :) Din blogg och dina bakelser är så fina!

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    1. Menar du på själva bloggen? Det är en tjej från Australien som designat min sida :-)

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  30. Var har du gjort bloggens banner? Den är jätte fin!!

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    1. Det är Tabitha Emma (http://tabithaemma.com/) som har gjort den också :-) Tack!

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  31. Hej! Jag har köpt din bok, (eller fick faktiskt i födelsedagspresent) 'Lomelinos tårtor'. Jag har inte hunnit göra alla recept, kanske ett eller två bara. Men jag undrar om du har några tips om det här med cream cheese frosting? Jag gjorde nämligen oreo-tårtan och bottnarna blev jättebra, problemet var frostingen. Även om jag kylde kakan så smälte frostingen något och blev rätt rinnig. Det händer alltid min frosting, har du något tips eller vet du vad jag kanske gjort fel? Tack på förhand! :)

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    1. Hej Agnes! Cream cheese frosting är inte alltid helt lätt! Det absolut viktigaste är att inte vispa cream cheesen för länge, helst inte mer än 30 sekunder. Ju mer man vispar den desto lösare blir den :-) Lycka till!

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  32. I'm gonna try and make these tonight. NOMNOMNOM

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    1. A bit late.. but hope it went well! :-)

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  33. De såg grymt goda ut och vilka härliga bilder på dem :)

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  34. Looks really good! I LOVE all your pictures, you're an amazing photographer!

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  35. Such a beautiful layout! The photographs of the food are such a delight to look at. The lighting and the detail that is shown through the images are so life-like. Easy to follow instructions and an irresistible collection of perfect images are enough to convince me to try making these. Congratulations, you should be very proud of a website so perfect! Yum!

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  36. Those were undeniably THE BEST cinnamon rolls I've ever, ever made or eaten. My friends loved them jsut as much :) You're golden!

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    1. Thank you so much, Kate! I'm so happy you like them :-)

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  37. These were wonderful! I love the cardamom. I used to not like cardamom either! Sometimes are old selves are just plain lame. Good thing we're way cooler now :) Thanks for a great recipe and beautiful photos! I blogged about it over here: http://thefoodcharlatan.com/2013/12/16/swedish-cinnamon-buns-with-cardamom/

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    1. Haha, so true! Now cardamom is my fave! <3

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  38. Just made these, they were perfect ! Best recipe I have found :)

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  39. Greetings from Lithuania! I‘ve just made those wonderful buns. They look amazing and taste absolutely gorgeous. The taste is balanced, sugar, yeast, butter... Everything is perfect!

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    1. Thank you for your kind words! So glad you like them!

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  40. Yummm! Those look really good. I thought making cinnamon rolls were really hard but i guess they're not

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    1. I always thought so too! But they really are simple to make!

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  41. I love this recipe Linda. I tried many recipes, but yours is perfect. is from late October that I continue to make cinnamon rolls and I fear that I have not finished yet, because my 3 year old daughter keeps asking every day.

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    1. Aww, that is too sweet! I'm so happy you enjoy this recipe :-)

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  42. Hello Linda! Once the dough is done, can I leave it overnight and bake the buns the next morning? They look amazing!! Thank you!
    Cecilia

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    1. Hi Cecilia! You can leave the dough to rise in the fridge overnight (not in room temperature!). In the morning, shape the buns and leave them to rise (this will take a bit longer because of the cold dough), and then just bake them :-) I've heard this develops even more flavour. Best of luck!

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