Swedish Cinnamon Buns

In a medium sauce pan, heat the milk and the butter until completely melted. Set aside and allow to cool to 100-110ºF. Sprinkle the yeast, salt and sugar over the top, stir and allow to sit until the yeast is dissolved.

Pour the mixture into the bowl of a mixer fitted with a paddle attachment. Add 3 cups of the flour and stir to combine. Remove the paddle attachment and replace it with the dough hook. Add the remainder of the flour and mix until the dough is no longer sticky and the flour incorporated. You can add up to 1/2 cup of additional all-purpose flour if needed, but you likely will be good without it.

Place the dough in a greased bowl and cover with a tea towel. Set aside for 45 minutes in a warm spot and allow the bread to rise. While it’s rising, combine the ingredients for the filling in a separate, small bowl. Set aside.

Once risen, remove the dough from the bowl and place it on a lightly floured board. Cut it in half and reserve the other half of the dough in the greased bowl. Cover it with the towel.

With a rolling pin, roll the other half of the dough into a 15″x15″ square. Spread half of the filling mixture on the dough with an offset spatula, reserving the other half for the remainder of the bread.

Roll up one of the sides and carefully cut it into 14-15 small pieces, about 1″ in width. Place the slices in slightly flattened baking cups and place them on a cookie sheet. Cover with a tea towel and allow to rise 30-45 minutes. Repeat with the other half of the dough.

Preheat the oven to 425ºF.

Brush the first pan of buns with the egg wash and sprinkle the tops with pearl sugar. Bake for 12-15 minutes or until the buns begin to brown. Remove from the oven and let cool slightly on a cooling rack.