What compares to the smell of freshly baked cinnamon buns? Perhaps enjoying them with a glass of cold milk. Here's a classic recipe for cinnamon buns, bake and enjoy
Ingredients
Dough:
25 g yeast
3 dl water
2 dl milk
1 dl sugar
1 tsp cardamom, freshly ground
½ tsp salt
10-13 dl all-purpose flour
150 g butter
Filling:
150 g butter
1 dl sugar
2 tbsp cinnamon
1 tsp cocoa
Topping:
1 egg or ½ dl milk
½ dl pearl sugar
Sugar Syrup:
1 dl sugar
1 dl water
Instructions
Day 1:
Soften the butter at room temperature, also for the filling.
Mix cold milk with cold water and dissolve the yeast.
Add sugar, cardamom, and flour.
Work into a dough and add soft butter in small pieces, finally add salt. Knead thoroughly for ten minutes, preferably by machine. If you use a machine, you need less flour than if you knead the dough by hand.
When you have a smooth dough that does not stick to the edges of the bowl, cover it with plastic wrap or a lid and refrigerate overnight.
Day 2:
Whisk together butter, cinnamon, cocoa, and sugar into a spreadable mass
Place large baking cups sparsely on two baking sheets.
Take the dough onto a floured surface, divide in half, and roll out one half into a rectangle, about 30 x 40 cm.
Spread half of the filling evenly over the entire dough sheet.
Roll up the sheet lengthwise and cut about 2-3 cm wide pieces, placing them with the cut surface facing up in the baking cups.
Do the same with the other half of the dough. Cover the buns and let them rise for two hours.
Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit).
Brush the buns with milk or beaten egg, sprinkle with pearl sugar.
Make the sugar syrup by mixing sugar and hot water, stir until the sugar is completely dissolved, and set aside.
Bake in the middle of the oven for 5-6 minutes; the buns should just have gained color.
Brush immediately with sugar syrup and let cool on a rack.
Now you are ready to enjoy your freshly baked cinnamon buns!
