Here is my recipe for [Swedish] cinnamon bun dough to go in the bread machine:
[Trivia: October 4 is National Cinnamon Bun Day in Sweden, Kanelbullens Dag.]
Put into machine in order given:
1 c milk or half and half
1/2 c butter, very soft
2 eggs, lightly beaten
4 c flour
6 tbles sugar
1/2 teas salt
1 tbles bread machine yeast
optional: 1 1/2 teas cardamom
Set on *dough* cycle.
When ready divide into 2 balls, roll out, brush with butter, sprinkle with white or brown sugar, cinnamon [clove optional.] Roll up and cut into each roll into 12 buns. Bake.
Here is a link to a really pretty way to shape the buns, if you want to try something a little different.http://blogs.sweden.se/food/2011/07/28/swedish-cinnamon-buns/
I usually cook my buns a bit cooler than some recipes say, around 350 degrees. The buns in the picture in the link were cooked at 450 degrees. Perhaps the lower temp keeps the tops softer.
I also have been putting an egg wash and Swedish peal sugar on top, and have been cooking them the Swedish way using cupcake liners [Reynolds foil liners.] The extra sugar stays in the little cup when it melts, leaving more sugar in the bun and less mess on the cookie sheet.
If you want to try the sugar topping and can't get the pearl sugar, I've read that you can smash sugar cubes to a nice size in a bag with a rolling pin.
Have fun experimenting with your special cinnamon, Camlan, and enjoy the results.