Recipe: Swedish cinnamon buns

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can be more cost-effective.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, and water can be used for a budget-friendly option.

Heat the milk to 37° C (98° F).

Crumble 50 g of fresh yeast in a large mixing bowl.

Add the warm milk to the yeast and stir until dissolved.

Add 1 tablespoon of ground cardamom, 1 teaspoon of salt, 90 g of caster sugar, and 150 g of room temperature butter to the bowl.

Add 780 g of flour and knead the dough in a stand mixer for about 10 minutes until it doesn't stick to the edges of the bowl.

Cover the dough and let rise for about 30 minutes or until doubled in size.

Mix together 150 g of room temperature butter, 90 g of caster sugar, and 2 tablespoons of cinnamon for the filling.

Roll out the dough into a large rectangle, spread the filling over the dough, and slice it to form cinnamon buns.

Twist each slice and fold it into a knot with the end underneath.

Cover the buns and let rise for 30 minutes.

Preheat the oven to 250° C (480° F).

Brush the buns with egg wash and sprinkle with pearl sugar.

Bake in the middle of the oven for 6 to 8 minutes until golden on top and bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens