Did you know it was Swedish Cinnamon Bun day Kannelbullensdag on 4th October! When Swedes, and it seems the rest of the world indulge in even more of these moreish spiced buns than usual. A date I can easily remember because it’s also my niece’s birthday too!
If you follow my blog you’ll know that I have several recipes for flavoured Swedish buns on my site, (the Vanilla Buns are to die for) however I haven’t shared Cinnamon Buns with the tangzhong method before. These tempting, sweet, enriched, yeasted buns are flavoured with cardamom, filled with a sweet cinnamon butter and then delicately sprinkled with sugar nibs are now my default recipe because they are so fluffy and light. Adding in this simple step to the process is well worth doing, trust me.
The tangzhong method originates in Asia. A yeasted bread technique that involves cooking a portion of flour and liquid in the recipe into a thick paste prior to adding the remaining ingredients, resulting in soft, fluffy bread, that stays fresh a little longer. How does this technique affect yeasted bread dough? What it does is it pre-gelatinises the starches in the flour, meaning they can absorb more water. In reality, flour will absorb twice as much hot water or milk as it does the lukewarm water or milk you’d usually use in yeasted doughs.
For the best results in this recipe, use organic flour if you can, I like Shipton Mill. When it comes to spices please, I urge you to use freshly ground cardamom in the dough. You can buy the seeds online and grind them yourself in a pestle and mortar, pre-ground cardamom really doesn’t have the same flavour.
My preference is to use fresh yeast but I know it’s not readily available. (You could try asking artisan bakeries to sell you some). Fast action yeast would be my second choice. I also highly recommend you prove the dough in the fridge overnight. This gives the dough plenty of time to rest and it is much easier to work with from cold. Just remember to leave the cinnamon butter at room temperature for easy spreading. If you have chilled the dough overnight you can speed proving time up by placing the buns in the oven, SWITCHED OFF with a bowl of freshly boiled water, don’t cover them.
If you would like a few tips on how to shape these buns, here is a video. Happy baking!
Fluffy Swedish Cinnamon Buns
Equipment
- Rolling pin, pizza wheel
Ingredients
Basic Enriched Dough
Tangzhong
- 15 g organic strong white bread flour
- 75 g whole milk
Dough
- cooled tangzhong
- 300 g organic strong white bread flour
- 135 g whole milk I always weigh liquid in grams
- 65 g unsalted butter diced & at room temperature
- 1 large egg lightly beaten
- 35 g caster sugar
- 5 g fast action yeast
- 1 ½ tsp freshly ground cardamom
- ¼ tsp fine sea salt
Filling
- 100 g unsalted butter room temperature
- 45 g golden caster sugar
- 1 ½ tbls cinnamon
- 1 tsp plain flour
To finish
- Beaten egg with the addition of some milk and sugar nibs
Instructions
Tangzhong
- Place the flour and milk in a small saucepan. Whisk together with a balloon whisk, on a medium heat until it thickens and bubbles. Remove from the heat and pour into a bowl and cover. Once it’s cooled to room temperature, it’s ready to use.
Enriched Dough
- Take the milk out of the fridge 30 minutes before you begin. Place the flour, tangzhong, cardamom, butter, sugar and salt in the bowl of a free standing mixer with the dough hook attached. Add the milk and 40g of the egg (save the rest for glazing) with the machine running. Mix until a dough forms on a slow speed. Once the dough has come together, increase the speed to medium/high and work the dough for another 10-12 minutes or until it looks shiny, feels smooth and elastic. Scoop it all up into a bowl with a dough scraper.
- Cover and place in the fridge to prove for up to 14 hours or prove at room for 30-45 minutes or until it's doubled in size.
Filling
- Combine all of the filling ingredients and set to one side.
- Preheat the oven to 190°C fan. The dough: on a lightly floured surface, roll the dough out into 75 x 20cm, Lift it a few times during rolling to release the tension in the dough. Spread the cinnamon butter all over on the surface of thedough with an offset spatular. Fold the dough in half, then roll again gently to make an approximate rectangle measuring 40 x 23cm.
- Cut the dough into roughly 23mm wide strips, I find a pizza wheel good for this job. Twist each strip several times, wrap around your 2 fingers then tuck the ends underneath. Continue with the rest of the strips.
- Arrange the buns on a baking sheet lined with parchment paper (if they’re too crowded, use 2 sheets), keeping as much space between them as possible. Cover and prove for 30–45 minutes or until approximately doubled in size.
- Brush the buns with beaten egg and a little milk and shower with sugar nibs. Bake for 10-12 minutes or until golden brown. Cool on a wire rack.
- Best eaten on the day of baking however they freeze incredibly well, just warm them in the oven after defrosting.
Fermented Green Tomatoes
Live in Norway. Have both bought and myself baked countless number of cinnamon buns and have no reservations about saying that your dough recipe is the absolute best! We also made the cardamom and chocolate buns, which were incredible. This dough is so soft and fluffy, and deliciously buttery. Thank you for a fantastic recipe!
Katie, I’m delighted to hear this and thank you for taking the time to comment :-))
Loved this dough. Very soft and fluffy. Not too sweet. I formed them into cinnamon rolls as I was pressed for time.
Very happy to hear you like this recipe. You can’t beat a traditional cinnamon roll :-))
If you wanted to have them ready to bake early in the morning, could you leave them in the fridge already shaped, then take them out to prove first thing? Would you shape them on the day of making the dough in this case?
Hi Kay,
I would suggest doing the first prove at room temperature, then shape, cover and put in the fridge overnight. They will take a while to prove so put them in the oven, switched OFF with a bowl of boiling water at the bottom, this will speed things up. Then bake as instructed.
Hello!
Those look amazing 🙂 I want to try this recipe but I was wondering if l could leave the dough in the fridge for longer than 14 hours. Thank you!
Hi Melissa, I would say you could leave the dough up to but no longer than 20 hours.
Hope this helps.