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Soft, gooey, and spiced just right, you’d never know this breakfast classic is made without gluten. A brown sugar and cinnamon filling delivers familiar flavor, and because gluten-free bread takes longer to bake and has to reach a higher internal temperature than bread with gluten, a drizzle of heavy cream before baking keeps the rolls […] LEGGI TUTTO
These sweet cinnamon muffins are everything I love about a classic cinnamon roll, baked into an easy muffin recipe! They’re complete with an ooey-gooey brown sugar filling, buttery oat streusel, and creamy glaze drizzled over top.
Looking for more sweet breakfast muffins? If you love the cinnamon sugar flavors in this recipe, check out my Snickerdoodle muffins and these actual cinnamon roll muffins, next!
Table of Contents
Things to Love About These Cinnamon Muffins
Ah, cinnamon muffins, how I love you. Let us count the ways. This recipe makes big, fluffy breakfast muffins bursting with wholesome oats, chocolate chips, and all the flavors of a freshly baked cinnamon roll. They’re soft and buttery, complete with a gooey cinnamon sugar layer inside. Here’s why they’re a morning treat to have on repeat:
Cinnamon roll-inspired. Whenever I don’t feel up to the task of making classic yeasted cinnamon rolls, these cinnamon muffins are a delicious (and very close) second. They even have that gooey filling I crave in the real thing!
Easy to make. These muffins have a buttery oat topping, cinnamon sugar filling, and the muffin itself (plus a glaze, because I couldn’t resist). The recipe is very beginner-friendly, though, and each step takes just a few minutes.
Baked in 20 minutes. With a quick, 20-minute baking time, these muffins are perfect for a weekend morning. You’ll need to budget another 15-20 minutes of prep time, but you can have soft, fluffy cinnamon muffins ready for the breakfast table in under an hour.
Muffin ingredients.
Filling ingredients.
Ingredients You’ll Need
Many of the ingredients for the filling, topping, and muffin batter overlap, and almost all of them are pantry staples. Here are some notes to get things started. Scroll down to the printable recipe card for the full ingredients list, amounts, and recipe details.
For the Muffins
Butter – Salted or unsalted, melted in the microwave.
Milk – This can be whole milk, 2%, or any dairy or non-dairy milk you have on hand.
Eggs – You can bring these to room temperature.
Flour – All-purpose flour works perfectly here.
Oats – I recommend using old-fashioned (rolled) oats. Avoid instant oats as they tend to be mushy.
Cornstarch – The secret to extra soft, fluffy, and tender muffins.
Baking Powder and Salt – Be sure to check the dates on your baking powder to ensure it’s not expired.
Spices – Since there’s plenty of cinnamon in the filling, I flavor the muffins with ground nutmeg. You can also use cinnamon here.
Chocolate Chips – I use white chocolate chips, but any kind goes. You can use milk, dark, or semisweet chocolate chips, or leave them out altogether if you prefer.
Streusel – I make a variation of a streusel topping with oats, brown sugar, flour, softened butter, and cinnamon.
Glaze – I finish these cinnamon muffins with a simple (optional) glaze made from powdered sugar, softened butter, and milk.
For the Filling
Butter – Also melted.
Brown Sugar – This can be light brown sugar or dark brown sugar, it’s up to you. Granulated sugar will also work in a pinch.
Cinnamon – Ground cinnamon, or you can use a blend of warm spices like cinnamon, nutmeg, or pumpkin pie spice.
How to Make Cinnamon Muffins
A few steps are involved in making these cinnamon sugar-filled cinnamon muffins, but don’t worry. All of them are super easy! Follow below and scroll down to the recipe card for the printable instructions.
Make the streusel.
Mix the filling.
Make the topping. I always start by cutting the softened butter into the ingredients for the streusel topping. Once that’s crumbly, I make the filling.
Prepare the filling. In a separate bowl, mix the ingredients for the cinnamon sugar filling. The consistency should be similar to a wet frosting. Set this aside with the streusel for now.
Mix the wet ingredients and add the dry ingredients.
Stir to combine.
Mix the muffin batter. Next, get out a large bowl and whisk together melted butter, milk, and eggs. Combine the dry ingredients separately, including the chocolate chips. Stir the dry ingredients into the wet batter until it’s just combined.
Fill each muffin liner halfway full.
Add the cinnamon sugar filling.
Fill the muffin pan. Divide half the muffin batter evenly between the lined wells of a muffin pan, so each liner is halfway full. Top each muffin with 2 teaspoons of cinnamon filling.
Add another layer of batter.
Top with streusel and bake!
Add the topping. Finally, top each muffin with a final layer of batter. Sprinkle the tops of the muffins with the streusel.
Bake. These cinnamon muffins go into the oven at 400ºF for 20-25 minutes, until they’re baked through in the center. Cool the muffins outside of the pan before adding the glaze.
Add the glaze. If you’re finishing off these muffins with a glaze (I mean, why not?), whisk together softened butter with milk and powdered sugar until smooth and lump-free. Drizzle the glaze over the cooled muffins, and enjoy!
Recipe Tips
Preheat the oven. Make sure that your oven is fully preheated to 400ºF before you bake your cinnamon muffins (or any muffins, for that matter). Muffins need high heat to get those tall, beautiful domes just like you see in the bakeries!
Don’t overmix the muffin batter. As is the case with most baked goods, overmixing the batter for these cinnamon muffins will yield dense, tough, chewy muffins instead of light, fluffy ones. Fold the ingredients together gently and be careful not to overwork the batter once you’ve combined the wet and dry ingredients.
Adapt the consistency of the glaze. If you’re glazing your cinnamon muffins, you can add more milk to thin out the glaze, or more powdered sugar to help thicken it.
More add-ins. These muffins are pretty fully loaded as-is, but if you want to, you can substitute the white chocolate chips with different add-ins like blueberries, cranberries, or chopped nuts, like pecans.
How to Store Homemade Muffins
At room temperature. These cinnamon muffins are at their freshest when stored at room temperature for up to 3 days. You can keep them in the fridge, but I suggest taking them out ahead to enjoy them at room temperature.
Freeze. I recommend freezing these cinnamon muffins unglazed. Let the muffins cool completely and store them in a freezer bag or container. Freeze for up to 3 months, and thaw at room temperature for serving.
More Muffin Recipes
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Cinnamon Muffins
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
Author: Shelly
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Oven
Cuisine: American
Pin
Description
These soft and fluffy cinnamon muffins are the perfect breakfast treat, with an ooey-gooey brown sugar filling, buttery oat streusel, and creamy glaze!
Ingredients
Scale
1x2x3x
Streusel Topping:
1/2 cup light brown sugar, packed
1/3 cup old-fashioned oats
1/2 cup all-purpose flour
3 tablespoons butter, room temperature
1/4 teaspoon ground cinnamon
Filling:
3 tablespoon melted butter
1/2 cup light brown sugar
3 teaspoon ground cinnamon
Muffin:
1/2 cup butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups all-purpose flour
1/2 cup old-fashioned oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
optional: 1/2 cup white chocolate chips
Glaze Icing:
1 cup powdered sugar
1 tablespoon butter, room temperature
2 tablespoon milk LEGGI TUTTO
Preheat oven to 325°F (170°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.For filling: In a small bowl, stir together flour, brown sugar, and cinnamon. Using your fingers, cut in butter until mixture is well combined and sandy.For batter: In a medium bowl, whisk together flour, salt, baking soda, and baking powder.In a large bowl, whisk together banana, brown sugar, oil, sour cream, eggs, melted butter, and vanilla bean paste. Gradually stir in flour mixture just until combined. Spread one-third of batter (about 1 cup or 280 grams) into prepared pan. Sprinkle with half of filling (about 2½ packed tablespoons or 30 grams), leaving a 1⁄8- to 1⁄4-inch border around edges. Spread one-third of batter on top of filling in pan, and sprinkle with remaining filling, leaving a 1⁄8- to 1⁄4-inch border around edges. Dollop remaining batter on top, and spread in an even layer. Sprinkle with Cinnamon Sugar Topping.Bake for 40 minutes. Rotate pan, and bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200°F (93°C) to 205°F (96°C), 26 to 32 minutes more, loosely covering with foil during final 10 to 12 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool on wire rack for 10 minutes. Serve warm, or let cool completely. LEGGI TUTTO
“If you’re looking for an easy-peasy treat with incredible bang for the buck, look no further than the always-delicious—and gorgeous—popover. Popovers take about 5 minutes to assemble (in a single bowl, with only a whisk and a spatula, thank you very much) and bake up tall and billowy in about 30 minutes. These particular popovers are, frankly, the best I’ve ever made (and I’ve made A LOT of popovers). They’re brushed with melted butter and rolled in cinnamon sugar post-bake, giving them all the freshly-fried-dough vibes. The Peach Compote is nonnegotiable and is the most perfect accompaniment to the warm, sweet, slightly eggy popovers—consider doubling it so you have leftovers. Popover pans make for a dramatically tall bake, but if you do not have one, you can also use regular muffin pans. Fill the cups of the pans two-thirds to three-fourths full and bake for about 30 minutes.” —Jessie Sheehan
Cinnamon-Sugar Popovers with Peach Compote
Makes 6 popovers
Popovers:1⅓ cups (320 grams) whole milk, room temperature¼ cup (57 grams) unsalted butter, melted and cooled slightly4 large eggs (200 grams), room temperature1 teaspoon (4 grams) vanilla extract1⅓ cups (167 grams) all-purpose flour1 tablespoon (12 grams) granulated sugar1 teaspoon (3 grams) kosher saltTopping:½ cup (100 grams) granulated sugar2 teaspoons (4 grams) ground cinnamon¼ cup (57 grams) unsalted butter, meltedPeach Compote (recipe follows)
Preheat oven to 450°F (230°C). Place a 6-cup popover pan in oven to preheat.For popovers: In a large bowl, whisk together milk, melted butter, eggs, and vanilla until frothy, about 1 minute. Whisk in flour, sugar, and salt until batter is slightly lumpy, about 30 seconds.Carefully remove hot pan from oven, and spray with cooking spray. Divide batter among prepared cups.Bake for 12 minutes. Rotate pan, and reduce oven temperature to 350°F (180°C). Bake until tall, golden brown, and crisp, 15 to 20 minutes more, covering with foil to prevent excess browning, if necessary.Meanwhile, for topping: In a small bowl, whisk together sugar and cinnamon.Carefully remove hot popovers from pan. Brush melted butter onto popovers, and generously sprinkle with cinnamon sugar to coat. Serve immediately with Peach Compote.
Peach Compote
Makes 1 cup
2 cups (285 grams) diced fresh peaches (see Note)2 tablespoons (24 grams) granulated sugar1 tablespoon (15 grams) fresh lemon juice¼ teaspoon kosher salt½ teaspoon (2 grams) vanilla extract
1. In a small saucepan, bring peaches, sugar, lemon juice, and salt to a boil over medium-high heat, stirring just until sugar dissolves. Reduce heat to medium; cook, stirring frequently, for 10 minutes. Remove from heat, and stir in vanilla. Let cool completely, stirring occasionally, before serving.
Note: Peaches can be peeled or unpeeled for the compote, whichever is your preference. LEGGI TUTTO
This Sour Cream Apple Coffee Cake is soft, tender, and loaded with apples and cinnamon. The crumb topping gives the cake a buttery crunch along with a creamy, sweet glaze to top it off!
Make sure to try my classic Coffee Cake recipe too!
Table of Contents
Well, it’s that time of year again to make sure your kitchen is fully stocked with apples and cinnamon. Of course baking with this winning combo makes your house smell delicious, but you also end up with a cake that you will absolutely LOVE!
I feel like this cake is the mash-up of two super popular recipes that I have already on my site, my Apple Fritter Cake and my Easy Cinnamon Roll Cake. Basically if you like those, you will LOVE this one.
Why You’ll Love This Apple Coffee Cake
Easy Ingredients. This is especially great to make during apple season when they are plentiful, but easily can and should be enjoyed all year long. The cake has multiple steps, but everything is easy to make and is a great beginner recipe!
Texture. The addition of sour cream into the cake makes it extra moist and tender, plus the juiciness the apples bring makes this soft and tender!
Flavor. The apples, the cinnamon, the crumb topping, and the icing! The fun part about this cake is there is not only a cinnamon crumb topping, you have a cinnamon sugar swirl in every bite.
Do You Have To Use Sour Cream In This Cake Recipe?
I know there are some of you who don’t like sour cream, but trust me in that you can’t taste it in this recipe at all. It simply adds a moistness and gives the cake a tender crumb. BUT if you don’t have sour cream, you can sub full-fat Greek Yogurt in its place.
Ingredients
I am going to list what you will need for this Apple Cinnamon Coffee Cake recipe, but there are 4 elements to the cake: the crumb topping, the swirl mixture, the cake, and the icing. All of the ingredients are simple, and there is a lot of overlap in the elements, so make sure to scroll down to the bottom of this post to the recipe card that has all the measurements and instructions!
Butter. I use salted butter in this recipe. You will need both cold butter, and room temperature butter. The cold butter you will use to make the crumb topping and the room temperature butter will be used in the cake batter.
Sugars. You will use granulated sugar, light brown sugar AND powdered sugar. The granulated sugar will be used in the cinnamon swirl and the cake, while the brown sugar is used in the crumb topping. POwdered sugar is used in the icing on top!
Dry Ingredients: All purpose flour, kosher salt, baking soda and baking powder, and ground cinnamon.
Sour Cream. If you don’t have sour cream you can sub in Greek yogurt or even buttermilk in a pinch.
Eggs. I use large sized eggs in all my baking recipes.
Apples. I suggest Granny Smith apples in this recipe because they are tart and sweet, but also bake well and don’t get mushy! BUT you can use whatever type of apples you like.
How To Make Apple Coffee Cake
The cake batter comes together very easily. Dice up the apples and stir those in at the end, making sure that the apples are evenly distributed in the cake batter.
Half of the cake batter in a 9×13 with the cinnamon sugar mixture swirled in.
The remaining cake batter and cinnamon sugar mixture swirled into the batter.
Spread half of the cake batter into a greased 9×13 baking pan and then top it with half of the cinnamon swirl mixture, which is light brown sugar and ground cinnamon mixed together. Run a butter knife through that to swirl it into the cake. Then repeat this step with the remaining cake batter and then the rest of the cinnamon swirl mixture.
Then you are going to top the whole cake with a delicious and buttery crumb topping. The layers of flavor in this cake are outstanding. You have the buttery cake batter loaded with apples, the brown sugar cinnamon swirl, and now the crumb topping!
Once it’s baked you will have a perfect looking coffee cake. You could stop there, but a sweet drizzle of icing just send this over the top. Enjoy it warm or at room temperature.
How To Store Apple Coffee Cake
You can store this cake airtight at room temperature for up to 3 days. You can also refrigerate it for up to 5 days for best freshness! I don’t prefer cold cake, so I recommend that if you refrigerate it, take it out of the fridge before serving, allowing it to come back up to room temperature.
To Freeze:
Freeze this airtight in the freezer for up to 2 months for best freshness. Allow it to thaw at room temperature or in the refrigerator before serving.
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Sour Cream Apple Coffee Cake
Author: Shelly
Pin
Description
This apple twist on coffee cake is moist, tender, and delicious!
Ingredients
Scale
1x2x3x
Crumb Topping
1 cup cold butter, cubed
3/4 cup light brown sugar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup all purpose flour
Cinnamon Swirl
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Cake
1 cup butter, room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
16 ounces sour cream
1/2 teaspoon kosher salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 cups all-purpose flour
2 – 2 1/2 cups peeled and diced Granny Smith apples (2 medium-sized apples)
Glaze
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Instructions
Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
Crumb Topping: In a medium bowl combine the butter, brown sugar, salt, cinnamon and flour. Using your hands or a pastry cutter combine ingredients until they resemble coarse sand and hold together when squeezed. Set aside.
Cinnamon Swirl: In a small bowl combine the sugar and cinnamon. Set aside.
Cake: In the bowl of your stand mixer fitted with the paddle attachment combine butter and sugar, mixing on medium speed for 2 minutes.
Add in vanilla and eggs mixing until smooth, scraping sides of bowl as necessary. Add in sour cream, salt, baking soda, and baking powder, and continue mixing on medium speed for 30 seconds, until mixture is combined.
Turn the mixer to low and add in the flour, mixing until just incorporated and then stir in the apples.
Spread half of the batter into the prepared pan. Sprinkle the batter with half of the cinnamon swirl mixture. Using a butter knife, swirl the mixture into the batter.
Repeat with the remaining batter and remaining cinnamon sugar.
Sprinkle the crumb topping onto the cake evenly.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 20 minutes.
Icing: Prepare the icing by whisking the powdered sugar, milk, and vanilla together until smooth. Drizzle over top of cake.
Serve warm or at room temperature.
Notes
Store airtight at room temperature for up to 3 days.
Store airtight in the refrigerator for up to 5 days.
Freeze airtight in the freezer for up to 2 months, thaw at room temperature.
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PIN for later: LEGGI TUTTO
Swedish buns began popping up in bakeries and cafés in Sweden in the 1920s. Since exotic spices like cardamom and cinnamon weren’t readily available then, these buns were considered a luxury. As the economy grew in the 1950s, the path was paved for cardamom and cinnamon buns to quickly become a prized pastry that lives in the hearts and homes of Swedes today.
Swedish buns are intricately twisted pastries imbued with the woodsy warmth of the southern Indian spice green cardamom. Cinnamon and cardamom are Sweden’s most popular bun fillings—with Swedish pearl sugar adorning the cinnamon-filled buns and a dusting of cardamom sugar topping the cardamom-filled ones. It takes some practice to master the stunning shape—give yourself plenty of grace with the first few buns to get the hang of it. And if your knot isn’t perfect, don’t worry! They will taste wonderful no matter what.
Be sure to join us for Baking School with Williams Sonoma on Tuesday, February 6, 2024, at 5 p.m. PT. Brian Hart Hoffman will take you step-by-step through making these Swedish Buns. This is one baking event you won’t want to miss!
Click here to download a printable PDF of this lesson!
INGREDIENT BREAKDOWN
Excellent recipes require wonderful ingredients. Here’s how our recipe’s ingredients contribute to making showstopping Swedish Buns.
BREAD FLOUR: Bread flour is high in protein and gluten, which is essential in this recipe. It helps give stability and structure to the enriched dough and allows you to roll, pull, stretch, and shape the dough without it tearing.
GRANULATED SUGAR: Sugar acts as food for the yeast, which converts it to carbon dioxide and alcohol in the fermentation process. This helps make the dough tender, creating a soft, supple bun, and adds a bit of sweetness without making it overly sweet. Sugar also contributes to the bun’s golden color and retains moisture while it bakes.
RED STAR® ACTIVE DRY YEAST: A standard when it comes to baking with yeast, Red Star® Active Dry Yeast is a tried-and-true favorite for a reason. Providing a moderate and steady leavening rate that allows for maximum flavor development, active dry yeast works incredibly well in enriched doughs such as this. The slower action of active dry yeast also makes it the perfect choice for the slow rise of refrigerated doughs like this one. An essential part of this dough’s leavening, yeast needs food (sugar and carbohydrates), warmth (the warm milk mixture in this recipe will activate your yeast), and moisture for proper fermentation. Keep in mind, yeast is killed at 140°F (60°C), so keep your thermometer on hand when heating your milk and butter.
KOSHER SALT: As a rule of thumb, the ratio of salt to flour in dough is 1.8% to 2% of flour weight. It’s important to weigh your salt because different salt crystals measure differently. Dough without enough salt can easily over-ferment. Salt also helps with the color of the buns and enhances the overall flavor.
FRESHLY GROUND CARDAMOM: Cardamom adds notes of pine, mint, and citrus and a subtle smokiness, which provides the perfect balance to the buns.
WHOLE MILK: We use milk to add fat and flavor to our dough. Milk contains natural sugars that begin browning when heated between 212°F (100°C) and 350°F (180°C), which contributes to the buns’ beautiful bronze color.
UNSALTED BUTTER: Butter adds decadence to the enriched dough, creating moist, tender buns. Melting the butter into the milk also means the melted butter incorporates more smoothly and evenly, ensuring consistency in flavor and texture in every bite.
EGGS: The addition of egg in this dough not only adds richness but also helps with leavening, as the egg whites help create steam that puffs up your dough once it hits the warmth of the oven. Eggs also give the perfect golden shine to Swedish buns with the help of an egg wash—an egg whisked with a bit of water that gets gently brushed onto the buns right before going into the oven!
LIGHT BROWN SUGAR AND GROUND CINNAMON: Light brown sugar is made by mixing granulated sugar with 3.5% molasses, which gives the light brown sugar its lovely color, moist texture, and delicate yet distinctive caramel flavor. The combination of light brown sugar and the sweet, subtle heat of ground cinnamon is a match made in heaven.
SWEDISH PEARL SUGAR: Swedish pearl sugar is small, about the size of a dried lentil, and is generally made from sugarcane. Aside from being an elegant adornment on top of the buns, it adds a delightful crunchy texture, which beautifully contrasts the soft, buttery interior of the buns.
Swedish Buns
Makes 15 buns
Dough:3¾ cups (477 grams) bread flour, divided, plus more for dusting¼ cup (50 grams) granulated sugar1 (0.25-ounce) package (7 grams) active dry yeast*2 teaspoons (6 grams) kosher salt2 teaspoons (4 grams) freshly ground cardamom seeds (see Notes)1 cup (240 grams) whole milk⅓ cup (76 grams) unsalted butter1 large egg (50 grams), room temperatureCinnamon filling (option 1):¼ cup (57 grams) unsalted butter, room temperature¼ cup (55 grams) firmly packed light brown sugar2 tablespoons (16 grams) bread flour2 teaspoons (4 grams) ground cinnamon¼ teaspoon kosher saltCardamom filling (option 2):½ cup (100 grams) granulated sugar3 teaspoons (6 grams) freshly ground cardamom seeds (see Notes)¼ cup (57 grams) unsalted butter, room temperature2 tablespoons (16 grams) bread flour¼ teaspoon kosher salt
For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (191 grams) flour, granulated sugar, yeast, salt, and cardamom at low speed just until combined.In a medium saucepan, heat milk and butter over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed until combined, 1 to 2 minutes. Add egg; beat at medium-high speed for 2 minutes. Gradually add remaining 2¼ cups (286 grams) flour, beating just until combined and stopping to scrape bottom and sides of bowl.Switch to the dough hook attachment. Beat at medium-low speed until a soft, smooth, elastic dough forms, 6 to 10 minutes. (Dough may still stick slightly to sides of bowl but should pass the windowpane test; see Notes.) Turn out dough onto a clean surface, and shape into a round.Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Punch down dough. On a clean surface, pat dough into a 10×6-inch rectangle. Wrap in plastic wrap, and refrigerate for at least 8 hours or up to overnight.For cinnamon filling: In a medium bowl, stir together butter, brown sugar, flour, cinnamon, and salt until well combined.Alternatively, for cardamom filling: In a small bowl, whisk together granulated sugar and cardamom; reserve ¼ cup (50 grams) cardamom sugar in another small bowl. Stir butter, flour, and salt into remaining cardamom sugar until well combined.Let dough stand at room temperature for 5 minutes. On a lightly floured surface, roll dough into a 25×10-inch rectangle, with one long side closest to you. Using an offset spatula, dollop desired filling onto dough, and spread in a thin, even layer to edges. Working from short sides, fold dough in thirds like a letter.Line 2 rimmed baking sheets with parchment paper.Roll dough into an 11×8-inch rectangle, with one long side closest to you. Using a pastry wheel or sharp knife, cut dough lengthwise into 15 strips (about ¾ inch wide each). Holding up one end of 1 strip vertically, gently pull dough in increments until strip is 22 inches long, being careful to keep an even thickness throughout dough so it does not tear. Holding bottom end of strip between index and middle fingers and thumb of one hand, loosely wrap dough strip three times around fingers of that same hand, overlapping dough slightly. Place thumb of same hand over overlapped dough strands to secure; wrap remaining end of dough perpendicularly, between index and middle fingers, and around overlapping dough strands to form a knot-like shape, tucking loose end under bottom of finished bun as you remove your fingers. Repeat with remaining strips, and place about 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when gently pressed, 1 to 1½ hours.Preheat oven to 350°F (180°C).For topping: In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto buns. Sprinkle with pearl sugar (if using) or reserved cardamom sugar as desired.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 15 to 20 minutes, rotating pans halfway through baking. Immediately sprinkle with additional pearl sugar (if using) or any remaining reserved cardamom sugar as desired. Let cool on pans for 5 minutes. Serve warm. Store in an airtight container for up to 2 days.
*We used Red Star® Active Dry Yeast.
Notes: We used freshly ground cardamom seeds. For store-bought ground cardamom, use 1¾ teaspoons (3 grams) ground cardamom in the dough and 4 teaspoons (8 grams) ground cardamom in the cardamom filling.
Windowpane test: Pinch or cut—but don’t tear, because this damages the gluten strands—a small walnut-size piece of dough. Then gently and slowly pull and rotate the dough out from its center. If it tears or breaks during the stretch, give your dough another minute of work and then test again. If the dough is too hard to stretch, it’s been overmixed.
MAKING THE DOUGH
1. For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (191 grams) flour, granulated sugar, yeast, salt, and cardamom at low speed just until combined. Adding the flour in two additions guarantees all the ingredients are evenly incorporated into the dough.2. In a medium saucepan, heat milk and butter over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed until combined, 1 to 2 minutes. Add egg; beat at medium-high speed for 2 minutes. Gradually add remaining 2¼ cups (286 grams) flour, beating just until combined and stopping to scrape bottom and sides of bowl. Heating the milk and butter to just the right temperature ensures the dough is warm enough for the perfect first rise but not so hot that it will kill the yeast.
GETTING KNEADY
1. Switch to the dough hook attachment. Beat at medium-low speed until a soft, smooth, elastic dough forms, 6 to 10 minutes. (Dough may still stick slightly to sides of bowl but should pass the windowpane test.) Turn out dough onto a clean surface, and shape into a round. To make sure the dough passes the windowpane test, pinch or cut—but don’t tear, because this damages the gluten strands—a small, walnut-size piece of dough. Then gently and slowly pull and rotate the dough out from its center. If the dough is properly kneaded, you will be able to stretch it—without tearing— until it’s thin and translucent. If it tears or breaks during the stretch, give your dough another minute of work and then test again. If the dough is too hard to stretch, it’s been overmixed.
TIME TO RISE
1. Grease a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour. Rising times vary depending on the environment, but keep in mind that the amount the dough has risen—the volume—is more important than how long it takes to rise.2. Punch down dough. On a clean surface, pat dough into a 10×6-inch rectangle. Wrap in plastic wrap, and refrigerate for at least 8 hours or up to overnight.
PREP THE FILLING
1. For cinnamon filling: In a medium bowl, stir together butter, brown sugar, flour, cinnamon, and salt until well combined.2. Alternatively, for cardamom filling: In a small bowl, whisk together granulated sugar and cardamom; reserve ¼ cup (50 grams) cardamom sugar in another small bowl. Stir butter, flour, and salt into remaining cardamom sugar until well combined.
FILL AND FORM
1. Let dough stand at room temperature for 5 minutes. On a lightly floured surface, roll dough into a 25×10-inch rectangle, with one long side closest to you. Using an offset spatula, dollop desired filling onto dough, and spread in a thin, even layer to edges. Working from short sides, fold dough in thirds like a letter. Letting the dough stand at room temperature for a few minutes allows it to relax a little so it’s easier to roll it out. Dotting the surface of the dough with small mounds of the filling and gently spreading all over the surface helps you achieve a perfect, even layer.2. Line 2 rimmed baking sheets with parchment paper.
TAKING SHAPE
1. Roll dough into an 11×8-inch rectangle, with one long side closest to you. Using a pastry wheel or sharp knife, cut dough lengthwise into 15 strips (about ¾ inch wide each). Holding up one end of 1 strip vertically, gently pull dough in increments until strip is 22 inches long, being careful to keep an even thickness throughout dough so it does not tear. Holding bottom end of strip between index and middle fingers and thumb of one hand, loosely wrap dough strip three times around fingers of that same hand, overlapping dough slightly. Place thumb of same hand over overlapped dough strands to secure; wrap remaining end of dough perpendicularly, between index and middle fingers, and around overlapping dough strands to form a knot-like shape, tucking loose end under bottom of finished bun as you remove your fingers. Repeat with remaining strips, and place about 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when gently pressed, 1 to 1½ hours. Making small notches at ¾-inch intervals gives you a guide to follow to continue cutting the strips of dough. If you can’t pull the strips longs enough without the dough springing back, cover with a kitchen towel, let stand for 10 minutes, and then return to it. Keeping the shaping loose is key—a loose knot gives the dough space to proof and expand before baking. Too tight and the strain against itself will cause the bun to unravel.
BRUSH, ADORN & BAKE
1. Preheat oven to 350°F (180°C).2. For topping: In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto buns. Sprinkle with pearl sugar (if using) or reserved cardamom sugar as desired. The egg wash gives the buns a gloriously golden exterior and helps the cardamom sugar topping or the Swedish pearl sugar stick to the dough.3. Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 15 to 20 minutes, rotating pans halfway through baking. Immediately sprinkle with additional pearl sugar (if using) or any remaining reserved cardamom sugar as desired. Let cool on pans for 5 minutes. Serve warm. Store in an airtight container for up to 2 days. LEGGI TUTTO
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