Our friend John Whaite was inspired by a trip to Stockholm when he created this cinnamon bun recipe. John shares with us that it’s important to include the cardamom as well as the cinnamon to get the authentic flavour. This recipe is very much like a warming cuddle in every mouthful. If you're after something carby and scrumptious, then put the kettle on, this is the perfect yummy recipe, just for you.
To make the dough, put the flours and cardamom into a bowl and stir in the sugar, salt and yeast. Add the water, milk and egg and mix well with a wooden spoon or your hands until you have a scraggy dough. Squeeze in the softened butter, then knead until the mixture is smooth and elastic – about 10 minutes by hand or 5 minutes in a mixer fitted with dough hook. The dough will be fairly sticky, but under no circumstances add any more flour – just keep at it and it will become tacky rather than sticky.
Step 2
Place the dough into an oiled bowl, cover with clingfilm and allow to rise until doubled in size – usually an hour but it could be quicker or slower, depending on the temperature of your kitchen.
Step 3
To make the filling, beat together the butter, sugar, flour, cinnamon and cardamom until very paste-like – you will need to spread this onto the dough, so make sure it is very loose.
Step 4
Preheat the oven to 220°C/200°C fan/gas mark 7.
Step 5
Once the dough has doubled in size, lightly dust the worktop with flour and turn out the dough onto it.
Roll the dough into a 45cm square and spread the filling over the dough as evenly as possible. Starting with the edge closest to you, fold one third of the dough over, then fold the top third over that first piece – just like folding a business letter. Roll briefly with a rolling pin to ensure all of the dough is stuck together.
Trim the messy ends and discard them, then slice the dough into 12 slices. Take a slice of dough and twist gently until it starts to feel tight, then spiral it round itself and poke one end through the middle to form a knot. Repeat with the remaining pieces of dough, and place them, well-spaced, onto two lightly greased baking sheets. Allow to rest for another 20–30 minutes, or until they look slightly swollen.
Step 6
Meanwhile put the caster sugar and water into a small saucepan and bring to the boil. Remove from the heat.
Step 7
Bake the buns for 10 minutes until golden brown. Using a pastry brush, glaze the buns with the sugar syrup, as soon as they come out of the oven. Allow them to cool completely.
Step 8
To finish the buns, beat together the icing sugar with enough lemon juice so the mixture has the consistency of golden syrup – you may need to add a drop or two of water to slacken it. Drizzle the icing over the buns and sprinkle with pearl sugar, if using.
Ingredients
MetricImperial
For The Dough
250gPlain flour
250gAllinson's Strong white bread flour
2 tspGround cardamom
10gCaster sugar
5gSalt
7gYeast
150mlWater (at room temperature)
120mlMilk (at room temperature)
1Egg (large)
40gButter (unsalted)
For The Filling
90gButter (unsalted)
70gBillington's light muscovado sugar
25gPlain flour
2 tbspGround cinnamon
0.5 tspGround cardamom
To Finish
75gCaster sugar
50mlWater
100gSilver Spoon Icing sugar
1 tspJuice of one whole lemon
(optional)Pearl sugar
8 Baker Ratings
This is the best recipe I've ever tried. I make cinnamon buns at Easter and Christmas - these are delicious and the flavours are layered. Thanks for the recipe.
Love this?
Made these with my daughter today, didn’t disappoint they were a huge hit in our household. Will be a regular bake now for us!!
