Scandinavian Cinnamon Buns
| Summary | |
|---|---|
| Prep time | 30 min + rising |
| Cook time | 25-30 min @ 350° |
| Source | Scandi Bites (pg 12) |
| Yield / serves | 18-20 |
| Rating | (unrated) |
Ingredients
- 2 oz fresh yeast
- 2 c lukewarm whole milk
- 1 egg, lightly beaten
- 7 c flour, plus more to dust
- 1/2 c caster or granulated sugar
- 2 t ground cardamom
- 1/2 t salt
- 2/3 c butter, softened
Filling:
- 7/8 c butter, softened
- 1 1/4 c castor or granulated sugar
- 4 t ground cinnamon
Preparation
NOTE: You can make the dough and leave it to rise in the refrigerator for 1-2 days.
Crumble the yeast into the flour, sugar, cardamom and salt. Mix the butter into the dough, then knead well on a floured work surface. Put the dough into a bowl, cover with a tea towel and let it rise in a warm place for one or two hours, or until doubled in size.
Make the filling by mixing together the butter, sugar and cinnamon. Divide the dough in half and roll each piece out on a floured work surface to make a rectangle measuring about 16 x 12 inches. Spread the cinnamon filling over each. Roll each piece of dough into a wide cylinder, starting from a long side to get a long, slim log, then cut into 1-inch slices.
Line some baking sheets with baking parchment. Place the cinnamon rolls on the paper, pressing down on each one so they spread slightly. Cover and leave to rise again in a warm place, for 30 minutes.
Preheat the oven to 350°. Bake the cinnamon buns for 25-30 minutes. Leave to cool on a rack before serving.
