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.
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.
Servings: 25 buns
- 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
- 150 g soft butter
- 5 tbsp sugar
- 5 tsp cinnamon
- 5 tbsp icing sugar
- very little water
- 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)
What size of pan would you use?
I think about 28 cm in diameter.
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
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.
Its a good idea to add lemon aswell. It gets rid of the artificial 'chemically' flavours and you cant really taste it.
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?
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.
What flour did you use? plain flour?
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.
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.