Family Vanilla Buns

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In Susanna’s family, they always made two kinds of buns, the classic Swedish cinnamon rolls and then these, the vanilla ones. They are really yummy and are still baked by all family members. You can do the beautiful shape by cutting the rolled dough into regular cinnamon rolls and then use a pair of scissors to make two cuts, almost through the roll. You will have three slices that are connected, the one slice you will have in the bottom of the bun should go in the middle, the other two should go one in each direction, over the middle one. Happy baking!

Vanilla Buns

Ca 36 buns

  • 500 g milk
  • 50 g fresh yeast or 1 package dry yeast
  • 1 dl/0,4 cup cane sugar
  • ½ teaspoon salt
  • 150 g soft butter
  • 800-840 g wheat flour

Filling:

  • 150 g soft butter
  • 1 dl/0,4 cup cane sugar
  • 2 tablespoons vanilla sugar

For brushing:

  • 1 egg
  • Powdered sugar

Set the oven to 225°C/440°F. Heat the milk according to instructions on the yeast package. Crumble the yeast into a dough mixer and pour he milk over it. Add sugar, salt and butter. Work some wheat flour into the dough gradually, but save some for kneading later. Work the dough for 5-10 minutes. Let the dough rise for 30 minutes under a cloth. Split the dough into 3 pieces, shape into three round buns. Roll one at a time into rectangles of ca 50×28 cm/20×11 inches. Mix butter, cane sugar and vanilla sugar. Spread the vanilla butter over the rectangles. Roll up the dough and cut into pieces of ca 4 cm. Cut two notches in a row with even spacing through two thirds of the dough. Turn up the fringes and turn every other in different directions. Put on trays with baking paper. Let the buns rise for 30 minutes under a baking cloth. Brush them with a lightly whisked egg. Bake the buns in the middle of the oven for 10-12 minutes. Take out the buns and let them cool on a grate under a baking cloth. Powder the buns with powdered sugar before serving.

Gotta Hava Lotta Cinnamon Rolls

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Our cinnamon roll post last week seems to be the most popular one so far! So we figured we should give you another recipe… This is a cinnamon roll cake with melted chocolate… yum.

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Cinnamon Roll Cake with Chocolate and Pistachio Nuts

Dough:

  • 75 g butter
  • 200 g milk
  • 25 g fresh yeast or 1/2 package dry yeast
  • 45 g cane sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 egg
  • 420 g wheat flour

American Cinnamon Filling:

  • 75 g butter, room temperature
  • 45 g cane sugar
  • 2 teaspoons vanilla sugar or vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cardamom

For brushing:

  • 1 egg
  • 2 tablespoons nid sugar
  • 40 g chopped pistachio nuts
  • 50 g dark chocolate 56-64%

Melt the butter, pour in the milk and heat according to instructions on the yeast package. Crumble the yeast into a dough mixer and pour the milk over it. Add sugar, salt, cardamom and egg. Beat wheat flour into the dough gradually and save some for kneading later. Beat the dough for 5-10 minutes. Let the dough rise for 30 minutes under a cloth.

Set the oven to 200°C/390°F.

Grease a baking pan, 24 cm/9 inches wide.

Stir butter, sugar, vanilla, cinnamon and cardamom in a bowl. Sprinkle flour lightly on a countertop or large cutting board. Use a rolling pin to shape the dough into a flat rectangle, about ½ cm thick, and spread the filling. Roll the dough up tightly and cut it into 4 cm/1 ½ inches wide slices. Place the slices in the baking pan and let rise 30 minutes under a cloth. Brush with lightly beaten egg and sprinkle nid sugar and nuts over. Bake in the lower part of the oven for 30-35 minutes until it gets a nice, golden color. Let cold. Melt the chocolate and drizzle it over the cake.

Swedish or American Cinnamon Rolls… which are the yummiest?

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The most common question I, Susanna, get in New York when talking about Swedish IKEA, is: Do their cinnamon rolls really taste like they should??? And the answer is simply no, they don’t. Here’s a recipe for how the Swedish ones should taste and also a great recipe for American ones… which are the yummiest?

American Cinnamon Buns, Sticky Buns

Extra big and fluffy buns with lots of filling. If you want you can add roughly chopped pecan nuts and raisin to the filling. The filling gets a deeper caramelized flavor with the brown sugar. Unlike in the Swedish buns, in the American buns you mix all the ingredients in the filling.

Sticky Buns

3 big buns:

  • 300 g milk
  • 50 g fresh yeast or 1 package dry yeast
  • 120 g sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla sugar or a few drops liquid vanilla extract
  • 2 teaspoons ground cardamom seeds
  • 150 g butter, softly room tempered
  • 1 egg
  • 700-720 g wheat flour

Filling:

  • 225 g butter, softly room tempered
  • 65 g sugar
  • 75 g brown sugar
  • 1 tablespoon ground cinnamon

Brush:

  • 1 egg
  • Nib sugar

Powdered sugar frosting:

  • 90 g powdered sugar
  • 1-2 tablespoons water

Set the oven to 225°C/440°F. Heat the milk according to instructions on the yeast package. Crumble the yeast into a dough mixer and pour he milk over it. Add sugar, salt, cardamom, egg and butter. Work some wheat flour into the dough gradually, but save some for kneading later. Work the dough for 5-10 minutes. Let the dough rise for 30 minutes under a cloth. Mix all filling ingredients. Divide the dough into three pieces and knead and shape into round buns. Use a rolling pin to shape the dough into two flat rectangles, about ½ cm thick and spread the filling. Fold the dough from the middle and cut into 1½ thick pieces, twist the pieces and put them in buttered cake molds or pie molds 20-22 cm/8 inches diameter. Start from the middle and work outwards in a spiral until the molds are filled. Squeeze the seams together with your fingers. Let the dough rise another 30 min under a cloth. Mix the frosting ingredients. Brush the buns with an egg, lightly beaten with a fork, and pour nid sugar. Bake the buns in the middle of the oven for 15-17 minutes or until they get a nice, golden color. Take out the buns. Mix the frosting and pour over. Let them cool without a cloth. Powder with powdered sugar. Slice up like a cake.

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Classic Swedish Cinnamon Rolls

Ca 40 cinnamon rolls

  • 500 g milk
  • 50 g fresh yeast or 1 package dry yeast
  • 1 dl/0,4 cup sugar
  • ½ teaspoon salt
  • 2 teaspoons ground cardamom
  • 150 g butter, softly room tempered
  • 800-840 g wheat flour

Filling:

  • 100 g butter
  • 85 g sugar
  • 2 teaspoons ground cinnamon

Brush:

  • 1 egg
  • Nib sugar

Set the oven to 225°C/440°F. Heat the milk according to instructions on the yeast package. Crumble the yeast into a dough mixer and pour he milk over it. Add sugar, salt, cardamom and butter. Work some wheat flour into the dough gradually, but save some for kneading later. Work the dough for 5-10 minutes. Let the dough rise for 30 minutes under a cloth. Put paper molds on a tray. Divide the dough into two pieces and shape into round buns. Use a rolling pin to shape the dough into two flat rectangles, about ½ cm thick, and spread the filling over it. Start with butter, and then pour the sugar and cinnamon over the butter. Roll up the dough and cut it into pieces, or fold the dough by the long side and cut into 1½ cm thick pieces, twist them and make knots. Put the buns in paper molds or directly onto buttered trays. Let the buns rise another 30 min under a cloth. Brush the buns with an egg, lightly beaten with a fork, and pour nib sugar on the buns. Bake the buns in the middle of the oven for 8-10 minutes. Take out the buns and let them cool with a cloth.

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