NORDIC BAKERY CINNAMON BUNS // makes 12 buns
from Nordic Bakery
570 ml lukewarm milk
150 g superfine sugar
45 g active dry yeast
1 teaspoon cardamom seeds, crushed with a mortar and pestle
180 g (1 ½ sticks) unsalted butter, melted
1 egg, at room temperature
1 kg all-purpose flour
100 g (6 ½ tablespoons) unsalted butter, softened
200 g packed dark brown sugar
3 tablespoons ground cinnamon
85 g superfine sugar
1 tablespoon lemon juice
100 ml water
Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the dough hook, combine the milk, sugar, yeast, cardamom, melted butter, and egg. With the mixer running, gradually add the flour, and mix until the dough has come together. Transfer the dough to a greased bowl, cover, and let rise in a warm place until doubled in size, about one hour.
Punch down the dough, and transfer to a lightly floured surface. With a rolling pin, roll the dough out until it is about 12 inches x 31 inches and ¼ inch thick. Spread the softened butter evenly over the dough. Combine the dark brown sugar and cinnamon, then sprinkle it over the dough.
Roll the dough up from a long edge. Cut into 2 ½ inch rolls at an angle – make the first cut diagonally, then the second diagonally in the opposite direction. Transfer the buns to the prepared pans with the longest edge sitting on the sheet. Cover with lightly oiled plastic wrap, and let prove in a warm place for 30-60 minutes, until nearly doubled in size. Preheat the oven to 400°F.
Bake the buns for 20-25 minutes, until golden brown. Meanwhile, make the glaze. Add the sugar, lemon juice, and water to a small saucepan, and bring to a boil. Simmer for 10-15 minutes, until slightly thickened.
Remove the buns from the oven, transfer to a wire rack, and brush the glaze over the tops. Serve warm.