Swedish Cinnamon Buns

Ingredients

• 3 1/4 cups, divided all-purpose flour
• 1 cup, divided whole milk
• 2 1/4 tsp instant yeast
• 1/3 cup, divided granulated sugar
• 6 tbsp, divided unsalted butter, softened
• 1 large egg
• 1/2 tsp fine salt
• 1/2 tsp ground cardamom
• 1 tbsp ground cinnamon

Step-by-step instructions

1. Reserve 2 tablespoons milk for brushing. Warm remaining milk to 105°F (41°C), avoiding hotter temperatures.
2. Mix 3 cups flour, yeast, 2 tablespoons sugar, salt, and cardamom. Add warm milk, egg, and 3 tablespoons butter. Knead 8 minutes until smooth.
3. Cover in a bowl and rise about 60 minutes, until doubled. Use reserved flour sparingly if sticky.
4. Mix remaining butter, sugar, and cinnamon. Using remaining flour for dusting as needed, roll dough into a 12-by-16-inch (30-by-40-cm) rectangle and spread filling evenly.
5. Roll from a long edge and pinch closed. Cut into twelve spirals; space 2 inches apart on a parchment-lined sheet.
6. Cover and rise about 35 minutes until puffy. Heat oven to 375°F (190°C) during the final 15 minutes.
7. Brush with reserved milk and bake for 16 to 18 minutes until golden and centers are baked through.
8. Cool on a rack for 15 minutes. Serve one bun per person; unused dusting flour need not enter the dough.

Ingredient substitutions

• Use 2% milk instead of whole milk.

Storage & reheating

Keep cooled buns airtight at room temperature for 2 days or freeze for 2 months. Thaw covered and warm at 300°F (150°C) for 5 to 8 minutes.

What to serve with it

Enjoy with coffee, tea, or milk.