Cinnamon buns

Not many things smells as Swedish and homely to me as newly baked cinnamon buns.
This is the smell that used to greet me when I came home from school, many cold winter afternoons. Quite often with a trail of friends. The ultimate drink with these buns is a glass of cold milk, but coffee is a close second.
Swedes are amongst the biggest coffee drinkers in the world, and to "fika" (coffee with a pastry of some sort) is a very important part of everyday life in Sweden.

Cinnamon buns (app 46)

For the dough

50g live yeast
150g butter
500ml milk
1/2 tsp salt
100ml sugar
1.5 litres plain flour
If you like you can add 1-2 tsp of ground cardamom (very nice!!)

Crumble the yeast into a bowl.
Melt the butter, and add the milk. Heat till app 37C (finger temp).
Mix the yeast with a little bit of  the milk until smooth, and add the rest of the liquid, salt, sugar, cardamom and most of the flour. Work the dough hard  until smooth. Let rest under a tea towel for about 30 min.
Work the dough again and roll out with rolling pin to make a big flat cake approximately 1/2cm (this could be easier done if you divide the dough in two first).

For the filling

Softened butter

sugar
cinnamon
(chopped nuts)

Spread softened butter to cover the whole "cake", sprinkle generously with sugar and cinnamon.
Roll up the cake and slice it across, making 46 pieces.
Or you could make them into a knot just like my mums on the picture.
Place the buns onto a greased baking tray (or use paper cake cups) and let rest again for a further 30 min.
Give them an egg wash and sprinkle with sugar or chopped nuts (or both). Bake for about 10 min in 225C.
Let cool slightly before eating.
The buns are also great for freezing.

Enjoy!