Quantities given are for 25 buns. Please scale accordingly. Recipe adapted for DH purposes from: https://sweden.se/collection/classic-swedish-food/article/cinnamon-buns/

First, the doughy part of the bun. Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt 4oz butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes.

The filling comes next. Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide. Spread 4oz of room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.

Finally, the glaze. Beat together the single egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven (220°C/425°F) for 5–6 minutes. Allow to cool on a rack.