How to make raspberry marshmallow squares
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Delicious cinnamon buns with cream cheese frosting
No Scandinavian coffee break with friends- or fika, as it’s known in Sweden, is complete without a cinnamon bun. While the recipe may vary across the various Nordic countries, and indeed in North America, where they’re more commonly known as cinnamon rolls and usually iced, they are always soft, fluffy and full of spicy sweetness.
In this recipe, the buns are topped with a vanilla cream cheese frosting and are best enjoyed warm, straight from the oven. This step by step guide will show you how to make them using your stand mixer, with tips on getting the best results. Just be warned, these delicious Nordic treats are destined to become a family favourite.
Getting started
This recipe makes 12 buns.
Prep time: 30 minutes
Cooking time: 25 minutes
Plus 2 hours 20 minutes for proving and resting
Here’s what you’ll need:
For the dough
220ml milk
85g unsalted butter, cubed, at room temperature
1 tbsp vanilla extract
420g plain flour
60g strong white bread flour
60g caster sugar
40g light brown sugar
9g instant yeast
1 tsp ground cinnamon
1 tsp salt
1 egg, beaten
For the cinnamon butter
100g unsalted butter, cubed, at room temperature
140g dark brown sugar
2 tbsp ground cinnamon
For the frosting
120g soft cream cheese, at room temperature
90g unsalted butter, cubed, softened
100g icing sugar
1 tsp vanilla extract
Tools
Stand mixer
Dough Tool
K-Beater
Creaming Beater
Prep time: 30 minutes
Cooking time: 25 minutes
Plus 2 hours 20 minutes for proving and resting
Here’s what you’ll need:
For the dough
220ml milk
85g unsalted butter, cubed, at room temperature
1 tbsp vanilla extract
420g plain flour
60g strong white bread flour
60g caster sugar
40g light brown sugar
9g instant yeast
1 tsp ground cinnamon
1 tsp salt
1 egg, beaten
For the cinnamon butter
100g unsalted butter, cubed, at room temperature
140g dark brown sugar
2 tbsp ground cinnamon
For the frosting
120g soft cream cheese, at room temperature
90g unsalted butter, cubed, softened
100g icing sugar
1 tsp vanilla extract
Tools
Stand mixer
Dough Tool
K-Beater
Creaming Beater
Melting the butter
Get prepared by greasing a large mixing bowl and fitting the dough tool to your stand mixer.
To make the dough, first add the milk, butter and vanilla extract to a medium-sized saucepan. Heat over a medium-high heat, stirring occasionally until the butter has melted. Pour into the bowl of your stand mixer.
To make the dough, first add the milk, butter and vanilla extract to a medium-sized saucepan. Heat over a medium-high heat, stirring occasionally until the butter has melted. Pour into the bowl of your stand mixer.
Preparing the dough
Add the plain flour, strong white bread flour, caster sugar, light brown sugar, instant yeast, cinnamon, salt and egg to the mixer bowl. Fit the splashguard.
Mix on speed Min for 2 minutes, before increasing to speed 1 and mixing for a further 8 minutes, so the ingredients come together into a dough.
Place the dough in the greased mixing bowl and cover with a damp tea towel. Leave to prove for around 1 hour 30 minutes, until the dough has doubled in size.
Mix on speed Min for 2 minutes, before increasing to speed 1 and mixing for a further 8 minutes, so the ingredients come together into a dough.
Place the dough in the greased mixing bowl and cover with a damp tea towel. Leave to prove for around 1 hour 30 minutes, until the dough has doubled in size.
Making the cinnamon butter filling
To make the cinnamon butter, first add the butter, dark brown sugar and cinnamon to your clean mixer bowl. Fit the K-Beater and splashgaurd to your machine.
Mix on speed 2 for 1 minute, until combined, and then transfer into a small bowl.
Mix on speed 2 for 1 minute, until combined, and then transfer into a small bowl.
Shaping the dough
Once the dough has proved, lay on a lightly floured surface and flatten slightly. Gently pull the edges into the centre and shape into a ball.
Cover with a tea towel and leave to rest for 10-20 minutes. While you wait, grease a medium-sized baking tray.
Cover with a tea towel and leave to rest for 10-20 minutes. While you wait, grease a medium-sized baking tray.
Rolling out into buns
Roll the rested dough out into a rectangle, about 5mm thick. Spread the cinnamon butter filling evenly over all of the dough and roll into a log. Divide into 12 equal-sized slices and shape into balls.
Arrange the buns on the prepared baking tray, seam side up and evenly spaced apart.
Cover with a damp tea towel and leave to prove for 30 minutes.
Arrange the buns on the prepared baking tray, seam side up and evenly spaced apart.
Cover with a damp tea towel and leave to prove for 30 minutes.
Baking the cinnamon buns
Preheat your oven to 180ºC. Once your buns have proved, bake for 25 minutes.
TIP: After 15 minutes in the oven, cover with foil for the remainder of the cooking time. This will help prevent the buns over-browning.
Remove from the oven and leave to cool in the tin.
TIP: After 15 minutes in the oven, cover with foil for the remainder of the cooking time. This will help prevent the buns over-browning.
Remove from the oven and leave to cool in the tin.
Making the frosting
Clean your mixer bowl and fit the creaming beater (the K-Beater will also do the job).
Add the cream cheese, unsalted butter, icing sugar and vanilla extract to the mixer bowl and fit the splashguard. Mix for 20 seconds, starting at speed 1 and gradually increasing to speed 3. The consistency should be thick but spreadable.
Spread the frosting over the buns while they are still slightly warm. Tear apart to serve.
Freezing tip: If making ahead, freeze the buns before they are iced and then frost when you are ready to eat.
Add the cream cheese, unsalted butter, icing sugar and vanilla extract to the mixer bowl and fit the splashguard. Mix for 20 seconds, starting at speed 1 and gradually increasing to speed 3. The consistency should be thick but spreadable.
Spread the frosting over the buns while they are still slightly warm. Tear apart to serve.
Freezing tip: If making ahead, freeze the buns before they are iced and then frost when you are ready to eat.
