I have to admit that I’m a sucker for a good nordic concept that gives me the warm fuzzies. First it was hygge, and now it’s ‘Lagom,’ the concept of ‘not too little, not too much.’ I completely devoured Niki Brantmark’s book.

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It is now sitting in our living room (it helps that the cover is adorable) and the other day I was flipping through and came across a yummy looking cinnamon bun recipe. Moment of baking inspiration + Mira’s nap time = time for some cinnamon buns!

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There is just something about pouring flour into a bowl that really gets me. The *thunk* once it hits the bottom. The incomparable softness. I would love to lay in a pool full of flour.

dsc_0049.jpg Butter….not so much. I really dislike working with butter. Once it’s softened it sticks to my hands and the knife. I never feel as though I’m ‘cubing’ it quite right.

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Somehow, the dough ball is created.

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I can definitely find some beauty in every step of the process. Although, not when I dropped the bottle of rice vinegar and it smashed all over the floor.

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Mira woke up at some point, but she was happy to hang out while I baked (gotta love her growing autonomy).

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Cinnamon Buns

  • Servings: 10-12
  • Difficulty: medium
  • Print

BUNS

2 c flour

1/4 c fine sugar

1/8 c active dried yeast

1/4 tsp salt

1/3 c butter, cubed

1 c warm milk

1 egg, beaten

FILLING

1/3 c melted butter

1/3 brown sugar

2-3 tbsp ground cinnamon

GLAZE (optional)

1 c powdered sugar

1.5 tbsp milk

INSTRUCTIONS

  1. Preheat oven to 400 degrees.
  2. In a mixing bowl combine dry ingredients, then mix in butter with dough hook.
  3. Add the milk slowly while mixing the dough until it appears sticky. If it is too wet add a small bit of flour.
  4. Cover and allow to rise for an hour.
  5. Place dough on floured surface and knead for 5 minutes. Roll into rectangular shape until about 1/2″ thick.
  6. Brush the dough with melted butter and sprinkle with sugar and cinnamon.
  7. Roll the dough on the long side and cut into about 1″ thick pieces. Spray a baking tray and place cut-side up on tray with a good amount of space between. Cover and allow to rise for 45 minutes.
  8. Brush buns with beaten egg and bake for 15 minutes (my oven required 20) or until the buns are golden.
  9. Remove from oven and allow to cool.
  10. (optional) Whisk powdered sugar and milk to make glaze, pour over buns.

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Be well.