Introduction: DELICIOUS Swedish Cinnamon Knot Buns

We're all familiar with the traditional concentric cinnamon buns that are popular. This recipe elevates them by creating a twisted, knotted, sweet and sticky OG Swedish Cinnamon Knot Buns!


This recipe makes 12 cinnamon buns-

For the Dough-

  • Flour- 300 g (2 & 3/8th cup)
  • Milk- 150 ml (2/3 cup)
  • Butter- 50 g (3.5 tbsp)
  • Yeast- 7 g ( 1 packet or 2 tsp)
  • Sugar- 40 g (3 1/4 tsp)
  • Salt- 2 g (1/3 tsp)
  • Egg- 1

For the Filling-

  • Brown Sugar- 120 g (1/2 cup)
  • Butter- 50 g (3.5 tbsp)
  • Cinnamon Powder - 5 g (1 tsp)

Powdered sugar for dusting on top- 1 tbsp

Egg wash- 1 egg

Sugar Glaze (optional) -

  • 50 g sugar (1/4 cup)
  • 50 g water

Special Equipment-

  • Stand Mixer/ Hand mixer (optional)
  • Rolling pin
  • Muffin tray/ cupcake mould (optional)

Step 1: Combine the Wet and Dry Ingredients

In a large bowl combine the flour, sugar and salt and whisk thoroughly.

Then in another bowl add the warm (not hot) milk, melted butter and egg. Make sure this solution is warm not hot, then add the yeast. Whisk this mixture thoroughly till there are no lumps. Then add the wet mixture to the dry ingredients.

If you have a stand mixture, run on low for 2 minutes and then on high for 2 minutes till the dough comes away cleanly from the sides of the bowl.

If you're kneading by hand, in the bowl itself combine all the ingredients with a spatula till they form a sticky mass.
Then shift it to your work surface and knead for about 8-10 minutes till you get a soft, supple and not-so-sticky dough.

Step 2: 1st Proofing

Shape the dough into a ball, put it in a container, cover it and let it rest in a warm place for 1 hour or till the dough doubles in size.

Step 3: Preparing the Filling

While the dough is rising, combine the brown sugar, butter and cinnamon powder to make the inside filling.
If needed, you can also warm the mixture (very gently) till it forms a paste which we can then spread on the dough.
This process can be done in a stand mixer, it can be done using a hand mixer or even by just using a whisk or spatula to combine everything.

Step 4: Rolling and Filling

Once the dough has risen, shift it to a lightly floured work surface.

Using a rolling pin, gently roll it into a rectangle-ish shape about 12 inches wide and 10 inches in height. Make sure the dough has even thickness as you roll.

Now using a brush or spatula or just your hands, spread the entire cinnamon-sugar-butter mixture on the dough covering it entirely. After the mixture has been spread, gently roll your rolling pin over the mixture to fix the mixture to the dough.

(the above photo is 'before' I spread the filling evenly. I unfortunately forgot to take an 'after' photo).

Step 5: Laminating and Cutting Strips

Once well covered with mixture, we are going to laminate the dough.

Fold the bottom one-third of the dough up to cover the middle one-third, and fold the upper one-third down to place on middle one-third.

Now trim the sides and slice the dough into strips which are 1 inch wide (you should get about 12 strips).

Step 6: Plaiting the Knots and 2nd Proofing

Next, use a knife to cut each strip further into three strands but keeping a small portion at the top connected.

We are now going to make a plait out of these 3 strands. (simple rule - right strand over the middle, then left strand over the middle; keep repeating until fully plaited) Now roll up the plait lengthwise to make a knotted roll. Transfer them into a well oiled muffin tray or cupcake moulds (if you don't have either, just transfer them onto a greased baking tray). Cover them and let them rest for one hour for the second proofing.

Step 7: Bake and Enjoy!

Preheat your oven to 180° Celsius (350° F).

After the 2nd proofing, glaze the buns with an egg wash and bake them for 20-25 minutes until golden.

Once they're out of the oven, dust them with powdered sugar and enjoy them! (if you prefer to cover them with a sugar glaze, do it at this stage)
They taste best while they're still warm!

And if you have any doubts or clarifications, please feel free to contact me. I'd love to help you out.
I hope you make these buns and enjoy them!

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