Cinnamon buns always remind me of our summer holidays in Sweden. We went to Sigtuna, a little village near Stockholm. It was exactly as you imagine! Little houses with a red wood facade and white windows, surrounded by a forest and a lake. It was like a fairy tale! In this little village we went to a café called “Tant Brun” (aunt Brown) and ate the world-famous swedish Kanelbullar (cinnamon buns).
Since then I can`t get enough of this delicious pastry! And lucky me I found a recipe that is very easy to make and tastes nearly as good as the originals in Sweden! I made a few alterations to the recipe so that it is sugar and lactose free. I`m hooked!
- 200ml soja milk
- 400g flour
- 1 sachet yeast
- 150g Xylit (if you want to make the recipe sugar free) or normal sugar
- 125g butter
- 1 egg
- 2 tsp cinnamon powder
- Heat the milk (it shouldn`t boil) and 75g butter in a pan.
- Mix the flour, 75 g Xylit, one pinch of salt and the egg in a bowl.
Then add the milk and butter.
Use the dough hooks of the mixer to knead the dough until it`s smooth.
Shape it to a ball and let it rest for about an hour. Make sure that the dough is covered with a towel and rests somewhere it`s warm.
- Heat the oven (175 degrees air circulation).
- Heat 50g butter in a pan.
Mix 75g Xylit with the cinnamon.
- Take two baking papers. Lay the dough on one baking paper and put the other baking paper above it. Then roll the dough out until it is 35 x 60 cm big.
- Butter the dough with the fluid butter and sprinkle the cinnamon sugar over it.
- Then cut it across and roll each piece up from the long side.
Cut each roll in ten sections and lay the buns on a baking sheet. Flatten them a little bit with your fingers.
- Cover them with a towel and let them rest for another 10 minutes.
Then give them in the oven for about 12-15 minutes.
You can enjoy these little buns warm or cold. Exactly as you prefer!
Enjoy & Gudden Appetit!
Love, Caroline ♥