Swedish Cinnamon Buns

For the Swedish cinnamon buns, first melt 150 g of butter in a saucepan. Add the milk and heat. Let the yeast melt in it. Mix cardamom, salt, 150 g sugar and almost all the flour. This is best done with a hand mixer or food processor. Add the butter-milk mixture to the flour mixture. Knead everything into a smooth dough.

Knead the dough again on a floured surface.

Separate the dough into three parts. Roll out one narrow rectangular surface at a time. Melt 75 g of butter. Brush the first rectangle with some of the butter. Mix the remaining sugar with the cinnamon and sprinkle a third of it over the pastry. Roll the sheet into a roulade and cut slices about 4 cm thick. Sprinkle the other two pieces of dough in the same way and form into rolls and cut into snails.

Place the dough slices, cut side down, on a baking sheet. Let rise in the oven, still turned off, for 30 minutes.

Brush the Swedish cinnamon buns with beaten egg and sprinkle with a little sugar.

Preheat the oven to 250-275 °C. Bake the snails on the middle rack for about 5-8 minutes.

Preparation Tip:

Swedish cinnamon buns taste especially good while they are still warm.

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