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Cinnamon Buns with Swedish Pearl Sugar

These cinnamon buns are easy, simple and sweet. A Swedish take on the classic cinnamon roll, they’re twisted beautifully before baking and when topped with white pearl sugar, make a knockout appearance. Best served with a warm drink of choice... Coffee is certainly most recommended : ).

Ingredients

Dough

  • 125 g 3 cups flour
  • 4 oz. ½ cup whole milk
  • 4 oz. ½ cup chai tea, black
  • 3 tablespoons sugar
  • 56 g ¼ cup butter
  • 2 eggs
  • 1 t. salt
  • 1 t. cinnamon
  • 1 1/2 t. yeast

Filling:

  • 148 g 1 cup almonds
  • 119 g ¾ cup coconut sugar
  • 140 g 1 stick / ½ cup + 2 tablespoons butter (maybe more)
  • ¾ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • Pinch of sea salt
  • 1 tablespoon pure maple syrup more for optional finishing
  • 1 tablespoon water
  • 49 g ¼ cup dried raisins
  • 36 g ¼ cup dried cranberries
  • 31 g ⅓ cup sliced almonds
  • Egg for egg wash
  • 1 tablespoon water for egg wash
  • Swedish pearl sugar

Instructions

  • Prepare dough by first warming the milk and chai tea on the stove in a small saucepan on low heat, stirring constantly.
  • Remove from heat when warm (do not allow to boil!). Add all ingredients into a standard bread machine and place on “dough” setting. If you prefer to prepare dough the traditional route, go for it! Dough will take approximately 1.5 hours until it’s ready if using a bread machine.
  • Prepare a baking sheet (13” x 9”) - greased or lined with parchment paper, and then make the filling (instructions follow).
  • In food processor, add almonds, sugar, nutmeg, cinnamon, salt, and maple syrup - pulse until ground into a course flour, about 20 to 30 seconds.
  • In food processor, add butter by cubes to nut mixture until it’s a nut butter consistency, and then add 1 tablespoon of water. Continue to blend for another 30 seconds - 1 minute or until creamy.
  • When dough is ready, remove from pan and place on a lightly floured surface.
  • Knead once or twice and roll out to ½ - ¾” thick circle. Using a knife, spread nut butter mixture evenly over the dough. There may be some leftover depending on how much or how thick it’s spread.
  • Sprinkle dried fruits and the sliced almonds.
  • Press fruit and nuts gently into nut mixture to secure filling.
  • Fold three times like as in the shape of a brochure, folding left side in and right side on top of left. The dough will form a rectangle and should be approximately 1” thick and about 5” wide.
  • Using a pizza cutter, or sharp knife, carefully slice the dough lengthwise into ½” strips. Handle gently because filling will be exposed on the sides.
  • To shape the rolls, gently coil and layer into nest-like knots. Have fun with the shape, there is no wrong way.
  • Warm oven to 175 degrees.
  • Place rolls onto baking sheet. Sprinkle with swedish sugar.
  • Cover with a lightweight towel and place in the warm oven for about 30-40 minutes, or until rolls have nearly doubled in size.
  • Remove dough from the oven, leaving the towel on and heat oven up to 375 degrees. When oven has preheated, remove towel and place pan in oven. Bake for approximately 15 minutes or until rolls are lightly browned.
  • When rolls are lightly browned, remove from oven. Allow to cool for about 10 minutes. Serve warm and store any leftovers in an airtight container for up to 2 days.