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Cinnamon Buns - with no dry edges

Published: Aug 2, 2014 · Modified: Sep 1, 2019 · About 2 minutes to read this article. · By Kim Nielsen

Easy recipe for traditional Nordic Cinnamon buns. These buns are baked side-by-side which means that they do not have any dry edges. Soft, warm and with delicious frosting - it does not get any better.
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Recipe for Nordic Cinnamon Buns

Nordic Cinnamon buns (rolls) - with no dry edges!

I just love cinnamon buns but they can easily get a little dry at the edges. However, in this recipe I have baked these buns side-by-side in a baking tray so that the edges will stay soft. In this way you will get the most delicious cinnamon buns, I promise!

This will also keep them fresh and soft for a longer period of time. Decorate the buns with glaze and everybody will love them. When baked, the cinnamon buns can be frozen just remember to bag them. When you get unexpected visitors you can just take these little buns out of the freezer and put it the oven – and they will be as freshly baked.

Recipe for Nordic Cinnamon Buns

Nordic Cinnamon Buns

Easy recipe for traditional Nordic Cinnamon buns. These buns are baked side-by-side which means that they do not have any dry edges. Soft, warm and with delicious frosting - it does not get any better.
Print Recipe Rate Recipe
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Course: Danish Pastry
Cuisine: Danish
Keyword: Cinnamon
Servings: 25 buns
Author: NordicFoodLiving.com

Ingredients

Metric - US Customary

Dough

  • 25 g fresh yeast (or equivalent dry yeast)
  • 2.5 dl lukewarm milk
  • 75 g melted butter
  • 75 g sugar
  • 500 g all-purpose flour

Cinnamon filling

  • 150 g soft butter
  • 5 tbsp sugar
  • 5 tsp cinnamon

Frosing

  • 5 tbsp icing sugar
  • very little water

Instructions

  • Add the fresh yeast into the lukewarm milk. Let the melted butter cool down a bit and then add it to the milk and yeast.
  • Add the sugar and let it dissolve in the milk.
  • Add the all purpose flour and knead the dough. Set the dough aside and let it rise for about 1 hour.
  • For the cinnamon filling; Mix the soft butter, sugar and cinnamon together in a bowl.
  • With a rolling pin roll the dough into a square with a thickness of about ½ cm (1/4 inch). Spread the cinnamon filling onto the dough and roll it together.
  • Cut the cinnamon buns in slices in a thickness of about 2 cm (3/4 inch). Place them in a baking pan with tall edges lined with baking paper.
  • Bake the cinnamon buns in the oven at 180 C (360 F) in approximately 15 minutes.
  • When cold, decorate with frosting (ice sugar mixed with water)


Recipe for homemade Cinnamon buns (rolls) - with no dry edges!
Recipe for homemade Cinnamon buns (rolls) - with no dry edges!
Recipe for homemade Cinnamon buns (rolls) - with no dry edges!
Recipe for homemade Cinnamon buns (rolls) - with no dry edges!

Recipe for homemade Cinnamon buns (rolls) - with no dry edges!
Recipe for homemade Cinnamon buns (rolls) - with no dry edges!
Recipe for homemade Cinnamon buns (rolls) - with no dry edges!
Recipe for homemade Cinnamon buns (rolls) - with no dry edges!

Reader Interactions

Comments

  1. Lynn

    April 13, 2016 at 3:29 pm

    What size of pan would you use?

    Reply
    • Louise Dam

      May 23, 2016 at 1:17 pm

      I think about 28 cm in diameter.

      Reply
  2. Sue Spence

    February 10, 2019 at 11:20 am

    What is the white stuff drizzled on top? It looks like glace icing (made with icing sugar, a few drops of vanilla and water ?) There is no mention of this in the ingredients or the method.s

    Reply
    • Kim Nielsen

      February 11, 2019 at 8:20 am

      Yes you are right. I normally decorate my cinnamon buns with glace icing. Made with icing sugar and a few drops of water. Sometimes I also add a little cocoa powder to make it dark.

      Reply
      • Nathan

        March 10, 2019 at 10:14 pm

        Its a good idea to add lemon aswell. It gets rid of the artificial 'chemically' flavours and you cant really taste it.

        Reply
  3. Rebecca

    July 09, 2019 at 10:56 am

    Hi - I made this recipe exactly and the dough seemed a bit dry and I’m currently waiting for it to rise? How much should it rise and should I try adding more milk?

    Reply
    • Kim Nielsen

      July 09, 2019 at 3:22 pm

      You can't add more milk when the dough is rising. The rising time should be about one hour. I hope it turned out great.

      Reply
  4. Suzie

    July 19, 2019 at 5:33 pm

    What flour did you use? plain flour?

    Reply
    • Kim Nielsen

      July 21, 2019 at 10:23 am

      I used plain flour (all-purpose flour). Thanks for letting me know about this small mistake. I've updated the recipe to contain the right information.

      Reply
  5. ML

    December 02, 2020 at 8:22 pm

    Thank you for a recipe that I will return to. The baking method & the timing keep all edges deliciously soft & less sugar too! I pop a small bowl of water (30mls) at the bottom shelf to keep bread crust soft.

    Reply

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