I seem to have grown a fondness for swedish cinnamon buns. Unlike most of their counterparts here, they aren’t enjoyed sticky and gooey, but with infinite amounts of swirls, cinnamon (MORE CINNAMON!), and a light sprinkling of sugar on top. The shape is woefully more interesting than regular swirls, but the pulling apart and eating step makes it so much more wonderful.
However, I had no idea that tying things in knots would be so difficult. Usually, I have no trouble with this, I tie my shoes at least 5 times a week, my hair naturally curls up into it’s own form of knots (the kind that will never come undone…), and my brain starts tying itself into knots after one too less (is that an expression?) hours of sleep.
But these? I tried tying them into knots and the dough + the cinnamon decided it would be a great time to mess with me! After two quizzes and a test today, I was in no mood to play hide and go catch the gluten. Twisting two pieces of dough around, they started disintegrating and after tying a knot, the result was a huge mound of cinnamonny smelling dough and greasy hands. I was in no mood to be playing…
After 12 rounds of this over and over, I finally got the idea and I thought I could make a few decent looking ones. Nope, only one piece of dough left. Annoyed, and being the perfectionist I am, I unknotted all of them and twisted and knotted them again.
These knots actually turned out okay, and to make sure you don’t go through a shaping crisis, I made .gifs! (Yes, right now, they’re my answer to everything…)
Okay, enough about their appearance. Let’s just say these taste wonderful no matter how they look!
-I sprinkled chopped almonds on top, but you can also use pearl sugar.
-Make sure you bake on parchment paper! If you do it on foil like I did, you will end up with burnt bottoms.
-You can just roll these into traditional cinnamon rolls and bake them in cupcake liners if you prefer.
-As always, I highly suggest you use a scale instead of the cup measurements. But I provided them anyhow, for your convenience.
In a mixing bowl, sprinkle yeast on top of the milk. Mix and set aside.
Combine the butter, cardamon, sugar, and salt in large bowl. Add in the milk mixture and the flour.
Mix and knead for about 10 minutes, until the dough is smooth and elastic. Cover and let it rise until doubled in size about 45 - 60 minutes.
Meanwhile, cream together the filling ingredients.
Punch down the dough and then roll out into a 50 cm by 60 cm rectangle. Spread the filling on, completely covering the top of the rectangle. Fold the dough into thirds (think business letter), so that it measures something among the lines of 50 cm by 20 cm.
Cut the dough in half so now the 50 cm side measures around 25 cm and then cut into the 20 cm side into 3cm strips.
Take the strip and cut it down the middle, leaving the top part uncut (kinda like a long pair of pants).
Then, stretch those pant legs down and twist together.
Knot it and place it on parchment paper.
Repeat with the rest of the dough.
Cover and rise for 30 minutes.
Preheat the oven to 475 F.
Brush the buns with a beaten egg and sprinkle on pearl sugar and/or almonds if desired.
Bake for 8-11 minutes, or until golden.