In Sweden, October 4th is Cinnamon Bun day , aka. Kanelbullensdag! So basically every household is baking cinnamon buns, and every bakery is stocking up to be sold out by them by noon. Literally everyone has them! So in true Ammna form, I decided to make the American styled cinnamon buns, only because in my mind the Swedish cinnamon bun is really yummy but just not big enough, and bigger is better 😉 Especially when it comes to doughy, sticky, cinnamon’y bun! Also as its Fall season, Ive added pecan caramels on top, just because i’m extra like that 🙂 All in all it takes roughly 2 hours to bake these, but trust me they are well worth the wait!
Here’s how you bake them!
For the dough:
- ¾ cup warm milk
- 2 ¼ teaspoons active yeast
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- 1/2 cup unsalted butter, melted
- 3 cups flour
- 3/4 teaspoon salt
For the filling:
- 2/3 cup dark brown sugar
- 1 tablespoons ground cinnamon
- ¼ cup unsalted butter, softened
- 1/4 cup almond paste (mandelmassa)
- 1/4 cup chopped pecans (optional)
Sticky Pecan Topping:
- 1/2 cup caramel sauce – recipe link click here
- 1/2 cup halved pecans
- 2 tbsp butter
- Add warm milk to the bowl of an electric mixer and sprinkle yeast on top. You’ll know your yeast has activated if it begins to foam after a few minutes. If it hasn’t, then start over; your milk was either too hot or too cold.
- Once yeast begins to foam, add in sugar, egg, egg yolk and butter. Mix until well combined. Next stir in flour and salt until a dough begins to form.
- Place dough hook on the mixer and knead the dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky.
- Transfer the dough ball to a bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
- In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub in into the butter a little. Break apart the almond paste (mandelmassa) and sprinkle that evenly over the top, then add sprinkle over the chopped pecans (if using any). Tightly roll dough up, starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 2 inch sections with a serrated knife.
- Place cinnamon rolls in a greased 9×9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30 minutes.
- Preheat oven to 175 degrees C. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a five minute before devouring them and finishing them all up!
- While they wait to cool off a little, put the caramel, pecans and butter into a small saucepan and over medium heat, just bring it to bubble. Let it bubble up for 2 minutes, then take off the heat and pour over the cinnamon rolls. And enjoy!
Voila! Your amazing cinnamon rolls are done and now you can sit and eat them all up!