Swedish Cinnamon Swirl Buns

1. Create Flour Paste

Begin by creating a flour paste. In a small bowl, whisk together 3/4 cup of milk and 1/4 cup of bread flour until smooth. Microwave this mixture for 1-2 minutes until it thickens to a stiff consistency. This paste will give structure to the dough.

2. Prepare Dough

For the dough, transfer the flour paste to a stand mixer fitted with a dough hook. Add 1/2 cup of chilled milk, 2 cups of bread flour, and 1 tablespoon of instant yeast. Mix on low speed for 1-2 minutes to combine, then let the mixture stand for 15 minutes.

3. Incorporate Sugar and Salt

Add 1/4 cup of granulated sugar and 1 teaspoon of table salt to the dough mixture. Mix on medium speed for about 5 minutes until the dough starts to come together.

4. Add Butter and Cardamom

Incorporate 6 tablespoons of softened butter and 2 teaspoons of coarse ground cardamom seeds into the dough. Continue mixing on medium speed for another 5 minutes until the butter and spices are evenly distributed, resulting in a rich and flavorful dough.

5. Chill Dough

Transfer the dough to a lightly greased 13x9-inch baking pan. Flip, press, and stretch it to fit the pan. Cover with plastic wrap and refrigerate for 1 hour to let it chill.

6. Prepare Filling

While the dough chills, prepare the filling. In a stand mixer fitted with a paddle attachment, mix 3/4 cup of granulated sugar, 6 tablespoons of softened butter, 2 tablespoons of ground cinnamon, 1 tablespoon of bread flour, and 1/4 teaspoon of table salt until well combined.

7. Roll Dough

Roll the chilled dough on a well-floured counter into an 18x10-inch rectangle. Spread the cinnamon filling evenly over the dough using an offset spatula. Fold the dough into thirds to form a 6x10-inch rectangle. Roll the folded dough into a 12-inch square.

8. Shape Buns

Cut the dough into 12 strips. Take each strip and extend it slightly before wrapping it around itself and tucking the end underneath to create a bun shape. Proper shaping ensures the buns rise well and bake evenly.

9. Proof Buns

Place the shaped buns on a parchment-lined 18x13-inch rimmed baking sheet. Cover with plastic wrap or a damp dish towel and let them proof for about 1 hour, until they have noticeably puffed up.

10. Preheat Oven

Preheat your oven to 425 degrees Fahrenheit with a rack positioned in the middle. Brush the tops of the buns with the beaten egg mixture and sprinkle with Swedish pearl sugar. Bake for 13-17 minutes, rotating the sheet halfway through, until the buns are golden brown and register at least 200 degrees internally.

11. Cool Buns

Transfer the baked buns to a wire rack to sit for 5 minutes, then let them cool completely for an additional 10 minutes. Enjoy your Swedish Cinnamon Swirl Buns warm or at room temperature. Store any leftovers in a zipper-lock bag at room temperature for up to 2 days, or freeze for up to 2 weeks.