Norwegian·non-vegetarian·medium

Cinnamon buns

Name: Cinnamon buns
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 100g Unsalted Butter; 200ml Milk; 1 teaspoon Salt; 250g Flour; 250g Strong White Flour; 1 1/2 tsp Fast action yeast; 1 teaspoon Cardamom; 1 tblsp Caster Sugar; 2 Egg; Dash Olive Oil; 75g Unsalted Butter; 100g Caster Sugar; 2 tbsp Cinnamon; 1 Egg

These tender, pull-apart Norwegian cinnamon buns are a masterclass in balance—warm cinnamon and cardamom swirl through buttery, soft dough, while a glossy sugar glaze adds just the right touch of sweetness. The dough’s delicate texture, enriched with milk and a hint of orange zest, makes each bite impossibly light, while the sticky, caramelized filling melts into every fold. Worth the effort for their intoxicating aroma alone, these buns are ideal for cozy mornings or impressive weekend baking, promising a moment of pure indulgence with every bite.

55 min(prep 30 + cook 25)

4 servings

250 kcal

4.7

Ingredients

Nutrition

250 kcalper serving

Protein4g7%

Carbs36g61%

Fat10g17%

Fiber1g2%

Sugar8g14%

Directions

1
In a small saucepan heat the butter, milk and salt until the butter is melted. Allow the mixture to cool until it is lukewarm.
2
In a large bowl, stir together the flours, yeast, cardamom and sugar until combined.
3
Make a well in the centre and crack in the eggs. Pour in the lukewarm milk mixture and stir everything together to form a sticky dough. You may have to use your hands as the dough becomes stiffer.
4
Oil the work surface with a teaspoon of olive oil. Turn the dough out onto the oiled surface and knead vigorously for 5–8 minutes, using a plastic scraper as needed to prise the dough from the work surface. Don’t be tempted to add flour, as this will make the buns dry and tough. Keep kneading until the dough is considerably less sticky, smoother and more elastic.
5
Shape into a ball, and put into a large, greased bowl. Cover the bowl with a clean tea towel and set aside in a warm place to prove for an hour, or until doubled in size.
6
Meanwhile, for the filling and topping, mix the softened butter in a bowl with half the sugar and 1 tablespoon cinnamon. Use a fork to mix the sugar and spice into the butter until it is completely combined.
7
Mix the remaining sugar and cinnamon in a separate bowl and set aside.
8
When the dough has risen, turn out onto a floured work surface and gently roll out into a 36x24cm/14x9½in rectangle. Spread the cinnamon-sugar-butter evenly over the dough with a table or palette knife.
9
With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12 even slices.
10
Place each slice onto a flattened out paper cupcake case on a baking tray, or into a greased muffin tin. (Baking in a muffin tin will make your cinnamon buns taller and domed.)

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