Swedish cinnamon buns

Ingredients:

How to:

1. In a food processor, combine all the dough ingredients except the butter. Mix on low speed for 5-10 minutes until the dough starts to come together, becoming chewy and elastic. Add the butter and continue mixing for a few more minutes.
2. Let the dough rise for 30 minutes at room temperature. After rising, place the dough on a floured surface or tray, flatten it out, and cover with cling film. Chill in the fridge to make it easier to roll later.
3. While the dough is chilling, mix the butter, raw sugar, icing sugar, cinnamon, and vanilla in a bowl until smooth and evenly combined.
4. Once the dough is cold, roll it out into a rectangle about 1cm thick, with the long side facing you. Spread the butter filling evenly over the dough.
5. For twisted buns: Fold one long side of the dough toward the center, then fold the other side over it. Roll out to 1-2 cm thick, cut into strips, and twist or roll them into buns. You can twist two strips together into a ball shape.
6. For Regular Cinnamon Rolls: Roll the dough into a long log, then slice it into equal pieces, each weighing about 80-85g. Place the buns into baking moulds.
7. For Quick Proofing: Use your oven as a proofing cabinet. Place a deep tray of boiling water at the bottom of the turned-off oven. Place the buns inside and let them rise until they double in size, about 4-6 hours.
8. For Overnight Proofing: Place a tray of room-temperature water in the bottom of the oven and let the buns rise overnight (8-12 hours) with the oven turned off.
9. Preheat the oven to 240°C (top and bottom heat). Spray the buns with water and sprinkle them with pearl sugar. Bake for 8-12 minutes in the centre of the oven until golden.
10. Once baked, brush the buns with syrup to give them a glossy finish.