Food Around the World - Cinnamon Buns

In Sweden they devote an entire day to Kanelbullar or Cinnamon Buns on 4 October. I love serving, and eating them, for brunch on a Sunday. Inspired by a trip to Scandinavia, I first started making these buns when I came across Nigella Lawson’s Norwegian Cinnamon Buns recipe. It differs to the Swedish recipes with the addition of eggs, but I love the richness the eggs give the dough. I have made some changes to the original recipe, but it is still delicious and the best pick-me-up with coffee anytime of the year!

Dough

600g flour

100g sugar

½ t salt

21g dried yeast or 45g fresh yeast

1t mixed spice

½ t cardamom

100g butter

400ml milk

2 eggs           

Filling

150g soft butter

100g brown sugar

1T cinnamon

Glaze

1 beaten egg

Honey

Combine the flour, sugar, yeast and spices in a bowl.

Melt the butter and whisk it into the milk and beaten eggs. Then stir in the flour mixture. Combine to form a dough. Add the salt and knead until the dough is smooth and springs back when you touch it.

Cover with cling wrap and leave to prove for 25 minutes.

Grease a large baking tray 35 x 25cm.

Rollout the dough into a rectangle. Mix the ingredients for the filling and spread it out evenly over the dough. Starting at the one end of the rectangle, roll up the short side of the dough. Cut into 25 pieces and lay each wheel on the baking tray, so that you can see the swirl of cinnamon. Brush with the beaten egg, cover and leave to rise until doubled in size.

Preheat the oven to 220C. Bake for 15-20 minutes.

Remove from the oven, allow to cool slightly and brush with honey. Serve warm. Makes 24.