@mumsfoodies: Swedish Style Cinnamon Buns Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 100g light Brown Sugar 100g Softened Butter 2 tbs cinnamon Sugar syrup (you can just use honey & melted butter if you prefer) 70g water 70g light brown sugar Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. You can also knead it if you’re comfortable doing so. Flip it over, fold in half & cover and rest for 1 hour. Mix your filling ingredients and line your tray with parchment paper. Take the dough out shape into a square and roll it into a square. Spread the filling and fold it over. Slice into strips about 2 cm wide. I made 15 Gently stretch a strip and shape it as shown in the video. Place on the tray and cover and rest 30 min. Preheat oven to 175C Make the syrup by bringing the water and sugar to a boil and simmer for 5-7 min till all sugar is dissolved. Set aside in a bowl to cool down. Bake for 16-19 min until golden brown. Brush generously with sugar syrup as soon as they’re come out To freeze place in an airtight bag AS SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time. room temperature airtight as soon as they cool for about 3 days. Enjoy D 🫶🏼 #cinnamonbuns #swedish #cinnamonrolls #breadtok #buns

Dee

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Sunday 04 October 2026 17:28:18 GMT