Swedish homemade cinnamon buns with yeast dough

To make the Swedish cinnamon buns recipe, first heat the milk in a saucepan until it is lukewarm. This is crucial for the dough to succeed. Too hot would kill the yeast, too cold and it will not work properly.

Dissolve the yeast and sugar in the warm milk. Then add the butter, salt, cardamom and flour. It is important to add the flour little by little to avoid lumps.

Knead the dough until it is smooth and elastic. This can take up to 15 minutes, but it's worth it - a well-kneaded dough will make the cinnamon buns perfectly fluffy.

Cover the dough and let it rest in a warm place for about 1 hour, until it doubles in volume.

While the dough rests, prepare the filling: Mix together the butter, sugar and cinnamon.

Briefly knead the risen dough again and divide into two parts. Roll out each part on a lightly floured surface to a rectangle about 3mm thick.

Spread each piece of dough evenly with the filling and roll up from the longer side.

Cut the dough rolls into slices about 2 cm thick and place them on a baking sheet lined with baking paper.

Brush the cinnamon buns with the beaten egg and sprinkle with coarse sugar.

Bake the cinnamon buns at 200 degrees Celsius for about 15 minutes. Watch them closely during baking, because they can burn quickly. Your family will love this sweet Swedish pastry.