Fluffy Swedish Cinnamon Buns
With the addition of the tangzhong method, this Swedish buns are super light and fluffy.
Prep Time1 hour hr
Cook Time10 minutes mins
proving time1 hour hr 15 minutes mins
Total Time2 hours hrs 20 minutes mins
Course: Fika
Cuisine: Swedish
Keyword: buns,, Fika,, Swedish,
Servings: 10 buns
Tangzhong
- 17 g organic strong white bread flour
- 85 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
- 15 g fresh yeast or 5g 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
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
Pour the milk into a small saucepan and heat to 38°C, (if you are proving the dough in the fridge overnight there is no need to heat the milk) 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. 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.
*Here is a video to demonstrate how to shape the buns.