Goddamn, this is a good recipe. In Denmark we have something called Janteloven (the law of Jante), which technically forbids me to praise or shine a light on my own good doings. However, today I’ll do an exception and say it: This time I’ve outdone myself.
These cinnamon buns are not only pretty, they’re also unbelievingly moist, tasty, chewy, dreamy and just plain good and if you have your own best interest at heart, you should definitely stop everything you’re doing and start cooking!
This recipe will give you enough cinnamon buns for about 10 people. By baking the cinnamon buns closely side by side you’ll avoid dry edges and get the same moist feeling all over the buns and not just in the middle as when they’re baked traditionally. Also, this way the buns will rise up and not out creating high cinnamon buns instead of flat. I believe it’s called baking them American style.
What you need is …
- 16 oz wheat flour
- 3 oz whole grain flour (e.g. graham)
- 100 g butter
- 5 oz milk
- 5-10 g yeast
- seeds of one vanilla pod (separate the grains by crushing the vanilla grains with one teaspoon sugar on a cutting board using the flat side of a knife)
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 40 g sugar
- 2 eggs
- 130 g butter
- 100 g sugar
- 75 g brown sugar (e.g. muscovado)
- 1 teaspoon cinnamon
- 4 tablespoons powdered sugar
and then you do like this …
- Heat milk until it’s lukewarm in the microwave or on the stove.
- Dice butter and melt it in the lukewarm milk.
- Dissolve yeast in the milk.
- Mix all dry ingredients (except wheat flour) and stir it in the milk mixture.
- Add eggs and stir well.
- Add the rest of the flour little by little until the dough is soft but not too soft. Slowrise dough can tolerate being a lot more moist than dough that only rises for a few hours. Cover and put it in the fridge over night or minimum 8 hours. If it’s too soft next day you can add some flour while rolling out the dough.
- Next morning/min. 8 hours later: Mix all ingredients for the filling until it’s a homogeneous mass. This can be done the day before and stored in the fridge.
- Roll out the dough in a square (3-5 mm thick) using a rolling pin and spread out the filling evenly all over the dough square.
- Roll up the dough and divide the cinnamon “sausage” into appropriate pieces. I got about 18 buns out of it.
- Cover a baking pan with baking paper and place the buns side by side covering the whole pan. Rise for about 1-2 hours.
- Bake for about 10-15 min. at 356 degrees F.
- Allow to cool for about 5-10 min. before eating. Mix and spread out the frosting. Enjoy!
Psst! This recipe was inspired by a recipe by the Danish food blogger Valdemarsro. If you don’t have any whole grain flour you can just replace it with wheat flour. Pardon the poor picture quality – I’ll replace it next time I bake slowrise cinnamon buns.