How to make Swedish cinnamon buns!

Everybody should try Swedish cinnamon buns or cinnamon rolls at least once! Tasty buns that almost melts in your moth. This is my first video in English, I hope you like it!

Full description, comments on all ingredients and recipe can be found here: fredriksfika.allas.se/swedish-cinnamon-buns-cin…

Here is the full recipe:

Cinnamon buns, 20 buns

500g milk
50g fresh yeast or 14 g dry yeast
150g butter, softened
90g caster sugar
1 teaspoon salt
1 tablespoon cardamom seeds or ground cardamom
780g wheat flour

Filling
150g butter, softened
90g caster sugar
2 tablespoons ground cinnamon

Topping
1 egg
Pearl sugar or raw sugar

Instructions:
1. Heat the milk to 37 degrees Celsius or 98 degrees Fahrenheit.
2. In a large bowl, crumble / add the yeast and add the warm milk. Stir until dissolved.
3. Add butter, sugar, salt, cardamom and flour, and work the dough for about 10 minutes in a stand mixer. The dough should be just so firm so that you can touch it without it sticking to your fingers.
4. Cover the bowl and let the dough rise for about 30 minutes, or until double in size.
5. Combine butter, sugar and cinnamon for the filling.
6. Put the dough onto a floured surface and knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
Roll the dough into a large rectangle, about ½-inch (1cm) thick.
7. Spread the filling evenly on the dough. Fold the dough one time.
8. With a pizza cutter, cut the dough in 20 slices about 1 inch wide (2cm). Twist the dough and turn them to a knot with the end under the bun.
9. Place the buns on baking sheets lined with baking paper.
10. Cover with a towel and let rise for 30 minutes. Preheat oven to 250 degrees Celsius or 480 Fahrenheit .
11. Whisk the egg up in a small bowl, and egg wash the buns and sprinkle pearl sugar or raw sugar.
12. Bake in the middle of the oven for 6-8 minutes until golden brown both on the top and bottom.
13. Put the buns on a wire rack and let cool. Enjoy!


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