For me, Cinnamon is the holy grail of spices, not only is it utterly delicious, it has an plethora of health benefits. From aiding weight loss by increasing circulation to having great anti-microbial and anti-oxidant properties. From a day to day basis, I enjoy cinnamon in my life, from cinnamon tea, you can either just pour boiling water over a cinnamon stick or I enjoy Pukka tea’s Liquorice and Cinnamon Tea, I also add a sprinkle of cinnamon over yogurt or mixed with oats and fruit for breakfast.
Home baked cinnamon buns are a good way to get cinnamon into your diet as they’re irresistibly moreish, and by making them yourself, you can monitor the amount of sugar and adjust the recipe to suit you. Sometimes I change the flour to be 50/50 plain flour to rice or Tapioca flour and I often change caster sugar to coconut sugar or honey which is a healthier alternative. I also add Cardamon which creates another dimension of flavour but you can remove this if you prefer.
Cinnamon and Cardamon coconut sugar buns – a twist on the classic Swedish cinnamon buns
Great for breakfast or afternoon tea.
Makes 8 buns – double the recipe for 16
50g unsalted butter (room temperature)
65g coconut sugar
350g plain flour
Half a sachet of dried instant yeast (9g)
Half a beaten egg (you will use the other half for the glaze)
Small pinch salt
45g coconut sugar
75g unsalted butter (room temperature)
Half to One Tablespoon of Cardamom according to taste
2 Tablespoons of cinnamon
Half a beaten egg
Syrup to glaze (this can be a sugar syrup with a little hot water or, if you have it, golden syrup or agave syrup.
Dusting of sugar – I used granulated as the white sugar looked pretty against the crisp top of the buns, but you could use coconut sugar again.
1. Cream butter and sugar together. Add the egg to the creamed mixture and beat for a minute or two.
2.Sift the flour if you want to, I didn’t bother, and stir in the yeast and salt. Alternately add a few spoons of flour and a splash of milk until all added. If you have a mixer with a dough attachment, or a bread maker, you can use this, or knead by hand for 15 minutes until the dough is elastic. Cover the bowl with a clean tea towel or cling film and put somewhere warm to rise. If your house is cold, you could heat the oven to a low temperature, put the bowl in and turn off the heat.
3. While the dough is rising, cream together the butter and sugar for the filling, crush the cardamom pods to remove seeds and give them a quick squash in a pestle and mortar if you have one.
4. After about an hour, take the dough out of the bowl and shape into a rectangle. Roll it out (a wine bottle with the label removed will do if you don’t have a rolling pin) to about 2cm thick. Spread the sugar/butter filling over the central part of your dough rectangle. If you get too near the edges it all squidges out. Sprinkle your cinnamon over the top and then add a few pinches of cardamon.
5. Fold in half one way and then in half again the other way. Roll out the dough again until it is about 2cm thick. It doesn’t matter if some of the filling gets on the outside of the dough.
6. Cut into 8 strips. Take one strip in your hand, wrap it around two fingers of your other hand, take it off and tuck the outer end through the centre of the bun so it looks a bit like a knot.
7. Put the buns onto a tray lined with baking paper, or just grease a tray with butter if you don’t have baking paper to hand.
8. Put the dough knots back somewhere warm for a further 45 minutes.
9. Put the tray in the oven Gas Mark 5, 200C, 400F for 10-15 minutes. You want the buns just slightly brown on top.
10. Remove from the oven, brush with the syrup and dust with sugar.
Try not to eat them all at once.