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Fluffy Swedish Cinnamon Buns

With the addition of the tangzhong method, this Swedish buns are super light and fluffy.
Prep Time1 hr
Cook Time10 mins
proving time1 hr 15 mins
Total Time2 hrs 20 mins
Course: Fika
Cuisine: Swedish
Keyword: buns,, Fika,, Swedish,
Servings: 10 buns

Equipment

  • Rolling pin, pizza wheel

Ingredients

Tangzhong

  • 17 g organic strong white bread flour
  • 85 g whole milk

Buns

  • Tangzhong see above
  • 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 golden caster sugar
  • 18 g fresh yeast or 6g fast action yeast
  • 1 ½ tsp freshly ground cardamom
  • ½ 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.

Buns

  • Pour the milk into a small saucepan and heat to 38°C, remove from the heat and add the fresh yeast, whisk to incorporate (if using fast action yeast add it to the flour). Place the flour, tangzhong, cardamom, sugar and salt in the bowl of a free standing mixer with the dough hook attached. Add the milk mixture and 3/4 of the egg (save the rest for glazing) with the motor running. Mix until a dough forms on a slow speed.  Once the dough has come together add the butter, increase the pace to medium/high and work the dough for another 5-8 minutes or until it feels shiny and smooth. If it feels really sticky, add no more than 1 tablespoon of flour then 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 200°C fan.
  • Shaping the dough: On a lightly floured surface, roll the dough out into 75x30cm, dust with more flour if you need to. Spread the cinnamon butter on approximately half of the surface. Fold the dough in half, then roll again gently to make an approximate rectangle measuring 40x23cm.
  • Cut the dough into roughly 2cm 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 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.