DessertNorway

Cinnamon Buns

Name: Cinnamon Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norway
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

Cinnamon Buns is a classic Norway dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully baked or prepared featuring Unsalted Butter, Milk, Flour, Strong White Flour, Fast action yeast, Cardamom, Caster Sugar, Egg, Unsalted Butter, Caster Sugar, Cinnamon and Egg, the components balance delicate sweetness and satisfying texture.

Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.

If you enjoy authentic Norway cooking, be sure to also explore our recipe for Authentic Norwegian Kransekake.

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Ingredients

Unsalted Butter100g
Milk200ml
Salt1 teaspoon
Flour250g
Strong White Flour250g
Fast action yeast1 1/2 tsp
Cardamom1 teaspoon
Caster Sugar1 tblsp
Egg2
Olive OilDash
Unsalted Butter75g
Caster Sugar100g
Cinnamon2 tbsp
Egg1

Step-by-Step Instructions

25 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

In a small saucepan heat the butter, milk and salt until the butter is melted.

Step 2

Allow the mixture to cool until it is lukewarm.

Step 3🥄 Mix

In a large bowl, stir together the flours, yeast, cardamom and sugar until combined.

Step 4

Make a well in the centre and crack in the eggs.

Step 5🥄 Mix

Pour in the lukewarm milk mixture and stir everything together to form a sticky dough.

Step 6

You may have to use your hands as the dough becomes stiffer.

Step 7

Oil the work surface with a teaspoon of olive oil.

Step 8⏱️ 8 minutes

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.

Step 9

Don’t be tempted to add flour, as this will make the buns dry and tough.

Step 10

Keep kneading until the dough is considerably less sticky, smoother and more elastic.

Step 11

Shape into a ball, and put into a large, greased bowl.

Step 12

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.

Step 13🥄 Mix

Meanwhile, for the filling and topping, mix the softened butter in a bowl with half the sugar and 1 tablespoon cinnamon.

Step 14🥄 Mix

Use a fork to mix the sugar and spice into the butter until it is completely combined.

Step 15🥄 Mix

Mix the remaining sugar and cinnamon in a separate bowl and set aside.

Step 16

When the dough has risen, turn out onto a floured work surface and gently roll out into a 36x24cm/14x9½in rectangle.

Step 17

Spread the cinnamon-sugar-butter evenly over the dough with a table or palette knife.

Step 18

With the longest edge closest to you, roll the dough up into a cylinder.

Step 19

Cut into 12 even slices.

Step 20🔪 Prep

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.)

Step 21⏱️ 45 minutes

Cover with a clean tea towel and set aside to prove again for 30–45 minutes, or until risen.

Step 22🔥 Preheat

Preheat the oven to 200C/180C Fan/Gas 6.

Step 23

Brush the tops of the buns with beaten egg and dust liberally with the cinnamon sugar.

Step 24🥧 Bake⏱️ 12 minutes

Bake for 12 minutes until the buns are dark golden-brown.

Step 25

Enjoy warm with a cup of coffee.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Cinnamon Buns carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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