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.
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)