Instructions

Heat the milk and add all ingredients, except the butter, to a baking bowl. Mix in a kitchen machine/stand mixer for approx. 15 minutes until the dough lets go of the bowl. Add the cubed butter in rounds and mix again until all the butter is mixed in and the dough doesn’t stick to the sides.

While the dough mixes, make the caramel: Melt the butter on medium heat in a saucepan. Add in the SukrinSirup and Sukrin Gold and stir well. Add the chopped almonds and pinch of sea salt. Once the mixture starts bubbling, remove from the pan. Pour the mixture into an ovenproof tin (20 x 30 cm).

Roll out the dough, spread with butter, and sprinkle cinnamon and Sukrin Gold over. Roll and cut into cinnamon buns (about 12 pieces). Place the cinnamon buns in the caramel tin, with plenty of room between them. Leave to rise under a kitchen towel for 50-60 minutes.

Bake at 180 °C/360 °F for 10 minutes, remove from the oven, and tip the buns onto a baking tray lined with baking paper so the caramel faces upwards. Bake for another 5-10 minutes.

Nutrition facts