DELICIOUS Swedish Cinnamon Knot Buns

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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!

Supplies:

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)

Teacher Notes

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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 filly 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!

If you liked this instructable, please do vote for it in the 'Desserts Speed Challenge'. Thank you.

Dessert Speed Challenge

This is an entry in the
Dessert Speed Challenge

3 People Made This Project!

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28 Discussions

0
Scottford the Bearded One
Scottford the Bearded One

Question 6 days ago

For the amounts for the ingredients could you weigh them using a digital kitchen scale if you don't have metric measuring cups?

0
advaym
advaym

Answer 6 days ago

Yes ofcourse.
Make sure to set your scale to zero after putting your bowl on it (press 'tare') and then measure out all the ingredients.

0
wabpita
wabpita

8 days ago

Wish the measurements in tsp. cups, ounces, so I could try it.

2
emrecangungor
emrecangungor

Reply 8 days ago

For the Dough-

Flour- 2 3/8 cups
Milk- 2/3 cup
Butter- 3.5 tbsp
Yeast- 2.5 tsp
Sugar- 3 1/4 tbsp
Salt- 1/3 tsp
Egg- 1
For the Filling-

Brown Sugar- 1/2 cup
Butter- 3.5 tbsp
Cinnamon Powder - 2 tsp
Powdered sugar for dusting on top- 1 tbsp

Egg wash- 1 egg

Sugar Glaze (optional) -

1/4 cup sugar
1/5 cup water
Special Equipment-

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

1
advaym
advaym

Reply 7 days ago

Thank you. I really appreciate you converting all the measurements

2
JustineM32
JustineM32

7 days ago

These are so pretty and look awesome!
Nice photos! :-D

0
advaym
advaym

Reply 7 days ago

Thank you!

1
parapedro
parapedro

8 days ago

I'm a bit confused! If the rectangle of dough/mixture is 12 inches wide, how do you cut 12 strips 1.5 inches wide?? 12 x 1.5 = 18.
Do you roll it again once it's laminated?

0
advaym
advaym

Answer 8 days ago

Sorry that was an error.
Make each strip 1 inch wide.
(And trim the edges slightly before cutting your strips)

0
parapedro
parapedro

Answer 8 days ago

Great. I'm off the kitchen to have a go.
Sounds yummy.

0
advaym
advaym

Answer 7 days ago

It is delicious!
Please do post a photo when you make em!

0
Tweetysvoice
Tweetysvoice

8 days ago

Ooooooo! Looks super yummy! Definitely gonna try. But, to be honest, as much as I want, I cannot give you a vote because is does seem like a day-long process and does not fit the category of "speed". Still gonna run to my cupboard to dig out the ingredients!

1
jose m
jose m

Reply 8 days ago

Actually, a 'Speed Challenge' refers to the fact that it is run only for 2 weeks. These are run by the editors of this website and are focused on specific themes and ideas. A normal 'Challenge' goes on for about a month or so and a 'Contest' even longer.

So it does not have to be a 'speedy' recipe to get a vote. The speed with which a recipe is completed has nothing to do with eligibility of this speed challenge.

I personally loved this recipe and will surely be trying it someday! It's got my vote.

0
advaym
advaym

Reply 8 days ago

The process is actually simpler than it looks, and the actual preparation time is only about 30 minutes.
But as with any other yeast-ed dough, you do have to give it time to proof two times.
All in all, they don't take that much time and effort, and are definitely worth making at home!

0
sunniva_
sunniva_

8 days ago

These look really good, but the glaze isn’t swedish right?

0
advaym
advaym

Reply 8 days ago

I usually prefer them just sprinkled with powdered sugar. A sugar glaze makes them too sweet for my taste.

3
rachiewabbit
rachiewabbit

10 days ago

I love to try this. Looks so yummy

0
advaym
advaym

Reply 9 days ago

They are delicious, you definitely should try them!