I have a good friend Sara who is Swedish. I have also become friends with her mum, Anne. Anne is a fabulous baker, she is as addicted to baking as me and has  loads more experience. Last week Sara and Anne (and Sara’s two gorgeous children) came to visit me . While the children played in the garden we had a baking session. Anne taught me how to make Swedish cinnamon buns, and I’m going to pass that knowledge along to you.

Swedish Cinnamon Buns (makes 60)
50g fresh yeast ( or the equivalent in dried yeast)
5 dl luke warm milk
150g butter room temperature
4 oz sugar
1 tsp salt
1 – 2 tsp ground cardamon
47 oz  flour
200g butter room temp.
5 oz  sugar
4 tbsp cinnamon
Pearl sugar
How to make the Swedish cinnamon buns.
1. Dissolve the yeast in some of the milk. Add the rest of the milk. Add margarine in squares, sugar, salt, cardamon and most of the flour.
2. Knead the dough heavily until it is smooth and supple. Let it rise for 30 minutes covered by a towel in a draft free place.

The lovely Anne.

3. Take the dough out onto a work surface covered in flour. Knead lightly. Split into two pieces and make into two large buns. Let them rest for a minute or two and then roll them out with rolling pin. Make the filling by mixing all ingredients.
4. Roll dough out into 2 x rectangles 60 x 25 cm, with straight edges. Lift the dough now and again and put flour underneath to stop it from sticking.
5. Spread the filling onto the rectangles. Roll the dough from the long side, not to hard. Cut each roll into approx 30 cinnamon buns. Put the cinnamon buns with the cut edge on top on baking paper on a tray. Cover with a towel and let rise for 30 mins. Heat oven to 250 degrees C.
6. Push lightly on a cinnamon bun, if it rises quickly it has finished rising. Brush with whipped egg and cover with pearl sugar. Bake in the oven for 5-8 mins. Let them cool on a cooling rack under towel.
7. Enjoy your Swedish Cinnamon Buns, yum.