Scandi Cinnamon Rolls


Winter treats: Cardamom, orange and cinnamon rolls

Scandi style cinnamon rolls are always a Winter favourite in this house. Spiked with fresh ground cardamom seeds and candied orange peel they are very grown up sticky buns, that the kids will love too.

This recipe makes a generous batch but the cooked buns freeze beautifully so its well worth a mindful hour in the kitchen.

you will need
  • 1kg organic plain flour
  • 2 teaspoons instant dried yeast
  • 530ml milk
  • 250g butter
  • 300g golden caster sugar
  • 1 1/2 teaspoons Maldon salt
  • 2 large eggs, beaten
  • 3 Tablespoons freshly ground cardamom seeds
  • 2 Tablespoons ground cinnamon
  • 1 Tablespoon mixed spice
  • 1 teaspoon vanilla extract
  • zest and juice of 1 orange
  • 1/4 cup candied orange peel
  • 1 cup icing sugar
  • a splash of vegetable oil
for the dough

Heat to scalding and then cool to hand hot (approx 45*C)

  • the milk
  • 100g butter
  • the salt
  • 1 Tablespoon cardamom

Sift into a dough bowl

  • the flour
  • the yeast
  • 150g caster sugar

Add the milk to the flour and mix

Add the eggs (reserving a little for an egg wash)and half the orange zest, mix until it comes together as a dough

Put some music on and get kneading

After about 10 minutes you can add the cut peel, then knead for another five minutes or so until the dough is smooth and springs back when you press your finger into it

Form the dough into a ball and place in a lightly oiled bowl

Cover with a damp tea towel and leave in a warm place to prove, until it has doubled in size

It should take 60 – 90 minutes so set a reminder

for the filling

Using a pastry cutter mix together

  • 150g butter
  • 150g caster sugar
  • 2 Tablespoons cardamom
  • 1 Tablespoon cinnamon
  • 1 Tablespoon mixed spice
  • 1 teaspoon vanilla
to bake

Preheat the oven to 220*C

Line 2 baking trays with parchment paper

Roll dough out into a rectangle about 1cm thick

Spread a layer of the filling over the dough

Roll up longways and cut into 1.5cm discs

Place on the trays, leaving some space for them to expand

Brush with some eggwash and allow to prove for 15 – 30 minutes until the dough is no longer springy

Spritz the oven with a spray of water and pop the trays in

Turn down to 190*C after the first 5 minutes

Cook for a further 10-15 minutes until crispy and browned

Cool on a rack whilst you make the icing with the rest of the zest, the icing sugar and some of the oj. Be sparing at first and mix to a pouring consistency

Drizzle over the buns, and serve

Place any uneaten buns on a baking tray, wrap in parchment paper and freeze. You can defrost the buns and warm slowly in the oven to serve, they will be simply delicious.

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Inge Watrobski View All →

I work in interior and brand design for the hospitality sector. My blog explores #slow living and a sustainable lifestyle in the modern world.

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