Name: Cinnamon buns
Prep time: 45 min
Cook time: 117 min
Total time: 73 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 100 g Unsalted Butter; 200 ml Milk; 1 tsp Salt; 250 g Flour; 250 g Strong White Flour; 1 1/2 tsp Fast action yeast; 1 tsp Cardamom; 1 tbsp Caster Sugar; 2 Egg; dash Olive Oil; 75 g Unsalted Butter; 100 g Caster Sugar; 2 tbsp Cinnamon; 1 Egg

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Cinnamon buns Recipe — Recipes Zone

Method

13 steps · 1h 13m

01
Melt Butter and Milk
In a small saucepan, heat the butter, milk, and salt until the butter is melted. Let the mixture cool until it's just lukewarm.
02
Combine Dry Ingredients
In a large bowl, stir together the flours, yeast, cardamom, and sugar until they're well combined.
03
Mix the Dough
Make a well in the center of the dry ingredients and crack in the eggs. Pour in the lukewarm milk mixture, then stir everything together to form a sticky dough. You might need to use your hands as the dough starts to stiffen.
04
Knead the Dough
Lightly oil your work surface with a teaspoon of olive oil. Turn the sticky dough out onto the oiled surface and knead vigorously for 5–8 minutes, using a plastic scraper to help free it from the surface as needed. Resist the urge to add more flour, which can make the finished buns dry.
Keep kneading until the dough is noticeably less sticky, smoother, and more elastic.
05
First Proof
Shape the kneaded dough into a ball and place it in a large, greased bowl. Cover the bowl with a clean tea towel and set it aside in a warm spot to prove for 1 hour, or until it has doubled in size.
06
Prepare Filling
While the dough proofs, prepare the filling. In a bowl, mix the softened butter with half the sugar and 1 tablespoon cinnamon. Use a fork to combine the sugar and spice thoroughly into the butter until it's uniform.
07
Prepare Topping
In a separate bowl, mix the remaining sugar and cinnamon for the topping, then set it aside.
08
Roll and Fill Dough
Once the dough has risen, turn it out onto a lightly floured work surface. Gently roll it into a rectangle measuring about 36x24cm (14x9½in). Spread the cinnamon-sugar-butter filling evenly over the dough using a table knife or palette knife.
09
Shape the Buns
With the longest edge of the rectangle facing you, roll the dough up tightly into a cylinder. Cut the cylinder into 12 even slices.
10
Arrange Buns
Place each slice onto a flattened paper cupcake case on a baking tray, or into a greased muffin tin. Using a muffin tin will help the buns bake up taller and more domed.
11
Second Proof
Cover the buns with a clean tea towel and set them aside to prove again for 30–45 minutes, or until they look noticeably risen.
12
Preheat Oven
Preheat your oven to 200°C (180°C Fan/Gas 6).
13
Bake Buns
Brush the tops of the buns with the beaten egg, then dust them liberally with the reserved cinnamon sugar. Bake for 12 minutes, until the buns are a dark golden-brown. Serve warm, perhaps with a cup of coffee.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	983kcal	49%
Fat	42.7g	61%
Carbohydrate	130.2g	50%

Allergens

Auto-detected

The 14 regulated allergens3 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Cinnamon buns Recipe

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Method

Melt Butter and Milk

Combine Dry Ingredients

Mix the Dough

Knead the Dough

First Proof

Prepare Filling

Prepare Topping

Roll and Fill Dough

Shape the Buns

Arrange Buns

Second Proof

Preheat Oven

Bake Buns

Nutrition

Allergens

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