I’m being diplomatic here, I think there are few nations that would like to claim cinnamon buns as theirs so to save an argument between Danes, Finns and Swedes I’ve called these cinnamon buns Nordic.
I mainly use my mum’s old recipe (origin not known), but also refer to Nordic Bakery’s recipe book at times.
500ml milk (full fat is best)
50g of fresh yeast or 2 sachets of dried yeast
200ml caster sugar
2 tsp crushed cardamon (you can leave this out – I sometimes do)
1500ml strong white flour
150g softened butter
100g softened butter
200ml granulated sugar (caster sugar is fine too)
3 tbsp cinnamon
If using fresh yeast mix it with warm milk. If using dried yeast mix it with the flour. To make the dough mix milk, egg, sugar and cardamon. Slowly add margarine and flour. I use mixing bowl and a wooden spoon but food processor with a dough hook works too. Mix until the flour is fully incorporated and dough doesn’t stick to your spoon. Cover the bowl with a tea towel and place in a warm place (mine goes in the airing cupboard) for about an hour to prove. Dough should roughly double in size.
Transfer your dough onto work surface with plenty of flour. Work the dough until there’s no air.
Then divide the dough in 2. With using rolling pin make 2 rectangle flat pieces, roll them until about 1cm in height.
spread the butter evenly on the dough and then sprinkle sugar & cinnamon (I often mix the sugar & cinnamon together in a bowl before sprinkling). Roll the dough up and then cut slices slightly diagonally going opposite way each time. Once cut press the cinnamon buns onto baking sheets with the narrow end on top. Cover baking sheets with tea towels and leave to prove for 30 – 40 mins.
Before baking the cinnamon buns glaze with egg and sprinkle some sugar on top.
Bake in 200c for 10 to 15 mins until golden brown. And then enjoy!
There are many variations of how to use the dough, I sometimes just straight pieces and place all in round cake tin to speed things up a bit. Or you can fold the dough in half after spreading butter and sprinkling sugar – cinnamon mix and cut thin strips and then twist them into buns.