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5 from 2 votes

Fluffy Swedish Cinnamon Buns

Super light and fluffy tangzhong method cinnamon buns.
Prep Time1 hour
Cook Time12 minutes
proving time1 hour 50 minutes
Total Time3 hours 2 minutes
Course: Fika
Cuisine: Swedish
Keyword: buns,, Fika,, Swedish,
Servings: 10 buns

Equipment

  • Rolling Pin
  • Pizza Cutter
  • 2 baking sheets line with baking paper

Ingredients

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 weigh this 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

  • 95 g unsalted butter room temperature
  • 40 g golden caster sugar
  • 1 ½ tbls cinnamon

To finish

  • Beaten egg with the addition of a little milk
  • 2 tbsp sugar nibs

Instructions

Tangzhong

  • To make the tangzhong, Place the flour and milk in a small saucepan. Briskly mix eith a small balloon whisk, on a medium heat until it thickens and bubbles. Continue to cook for a few seconds. Remove from the heat, using a rubber spatular, scrape all the tangzhong into a bowl and cover. Once 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, yeast, 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. To determine if the dough is ready for proving, perform the windowpane test: pinch off a small piece of dough and gently stretch it until a delicate, translucent layer forms in the centre without tearing. The dough should be thin enough to allow light to shine through. 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 temperature for 50-60 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. knock back 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 the dough 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 cutter great 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 50-60 minutes or until 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. Once defrosted, warm in a medium oven for 6-8 minutes.