Magnus Nilsson–Inspired Cinnamon Buns Recipe for Bakeries and Home Bakers

I shared these cinnamon buns on Instagram and some readers pointed out that icing is not traditionally Nordic — fair point, and I’ll try the classic version soon. For me, the soft, squidgy dough and the sharp sweet icing are a nostalgic combination from my childhood in London. This homemade version is straightforward. I experimented with several recipes and based this one on Felicity Cloake’s Guardian recipe, with a few adjustments to suit my taste.

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For the dough:

• 300 ml milk
• 1 tsp ground cardamom, about 20 pods; grind in a pestle and mortar or coffee grinder if needed
• 50 g butter
• 450 g flour
• 1 egg
• 7 g fast-action yeast (1 packet)
• 70 g caster sugar
• 1/4 tsp salt

For the filling:

• 80 g butter, softened
• 25 g light brown sugar
• 25 g dark brown sugar
• 1/4 tsp salt
• For finishing: 1 egg and Demerara sugar

• Warm the milk in a saucepan and add the ground cardamom. Heat until just below boiling, then remove from the heat. Stir in the butter and let the mixture cool for a minute.
• In a large bowl, combine the flour, yeast, sugar and salt. Make a well in the centre, crack in the egg, then pour in the milk mixture. Mix until a soft dough forms.
• Knead the dough in the bowl or on a lightly floured surface until smooth and no longer sticky. Cover with a tea towel or cling film and leave in a warm place for about 30 minutes, or until doubled in size.
• While the dough rises, prepare the filling by beating together the softened butter, light and dark brown sugars and the salt until creamy and spreadable.
• Turn the risen dough out onto a lightly floured surface and roll it into a rectangle roughly 35 cm x 20 cm.
• Spread the butter and sugar mixture evenly over the dough.
• Starting from the long edge, roll the dough tightly into a Swiss roll. Place it seam-side down and slice into six equal pieces.
• Arrange the slices on a large baking tray with enough space between them. Cover with a tea towel and let them prove for another 30 minutes until nearly doubled in size.
• Preheat the oven to 200°C (about 390°F).
• Brush the tops with beaten egg and sprinkle with Demerara sugar. Bake for approximately 25 minutes, until the buns are lightly golden.
• If you like them iced, make a simple glaze by mixing icing sugar with a little water until smooth, then drizzle over the cooled buns.