Updated: Dec 25, 2020
Our own recipe made with cinnamon, cardamom and Swedish pearl sugar.
For the dough:
500g unbleached all-purpose flour
2 tablespoons white sugar
1 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
150g whole milk
2 tablespoons butter, melted
For the filling:
One stick (113g) butter, softened at room temperature
113g white sugar
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
Melted butter and pearl sugar* for topping
*Swedish pearl sugar can be found at specialty Swedish/European stores such as Karl's Sausage Kitchen in Peabody, MA. It has a great crunch and doesn't melt in the oven - a delicious and simple alternative to confectioner icing.
For the dough: in a large bowl, whisk together the flour, sugar, yeast, cinnamon, cardamom and salt. Add the water, milk, egg and melted butter and knead about 10 minutes, until the dough is smooth and strengthened.
Cover the bowl with plastic wrap and let rest until doubled in size, about 2 hours.
When the dough has risen, place onto a well-floured counter. Flour the dough and using a rolling pin, roll out to a rectangle about 1/4" thick.
For the filling, combine all the ingredients in a medium bowl until smooth. Evenly spread over the dough.
Starting at the long end, roll up the dough like a jelly roll. Cut the log into about 24 pieces and arrange the rolls into two greased 9" pans or in one large greased sheet pan.
Cover the pan and let rise 30-60 minutes until well-risen and doubled in size.
Brush melted butter on the risen loaves. Top with Swedish pearl sugar and bake in a preheated oven set to 350* for 20-30 minutes, until the tops are well browned and golden (see picture).
Let cool a few minutes before serving and enjoy!
Makes about 24 buns.