These cinnamon buns brings up so many childhood memories for me – where my grandmother (Liv) would bake these and it would infuse her house with the most amazing smell. She would always bake something or have something ready for me when I arrived.
My family live in the middle of Norway – and since I am born and raised in Oslo I used to go to my grandparents (on both sides) at least once or twice a year, often for summer or Christmas.
Cinnamon buns is a traditional Nordic treat and most people probably know them as a part of the Swedish Fika. Luckily we got them here in Norway as well and I must admit that Liv’s recipe for cinnamon buns is one of the best ones I’ve had.
She would often cover them in a powdered sugar glaze, but I didn’t this time- as I actually prefer them without- and they are freezable this way. If you do want to try with a powdered glaze – just add a touch of water to powdered sugar and mix until smooth and add on top of the buns- either by dipping or using a spoon.
10 dl wheat flour
2 tbsp sugar
1 tbsp syrup, dark
1 tsp dry yeast*
7 dl milk, whole fat*
150 g butter, cold
70 g butter, room tempered
4 tbsp brown sugar
2 tbsp cinnamon
1 tsp water
- Add wheat flour, sugar, syrup, eggs and yeast* in a mixer like Kitchen Aid. Add milk a bit at a time and stop when you reach the desired consistency. You want the dough to be firm, but sticky*. Use the knead function and knead for around 10 minutes on low speed.
- Add the cold butter and knead for another 10-15 minutes until the dough is nice and stretchy.
- Let the dough rise until double in size – the time depending on how much yeast you are using. See note.
- Place the dough on a floured surface and roll out to a rectangle.
- Spread out butter, sugar and cinnamon and roll the dough together from the bottom.
- Slice the dough into 3 cm thick pieces. You’ll get around 24 buns from this recipe, depending on the size that you cut them into.
- Place the buns on a baking tray with a baking sheet, cover and let rise for around one hour or until nice and big.
- Preheat the oven to 225 degrees celcius.
- Beat the egg with water and give the buns a nice wash before putting them in the oven. Bake for about 10-12 minutes.
*About yeast- I prefer to bake with little yeast and spend alot of time on the rising of the dough. I believe that alot of yeast might interfere with our gut which I would like to avoid.
*About milk – some types of flour absorbs more liquid than others, which is why you should always pour a bit liquid at a time to make sure you get the desired consistency. If the dough has turned out too wet – simply add more flour.
Should I only use @ 3 dl of milk instead of 7? Dough was wet. I added more flour and ingredients and the buns were delicious!
Hi! Thanks for reaching out 🙂 I’m glad you managed to work it out. I double checked her recipe and she used 7 dl for this recipe, and it was the right amount when I baked it. It should probably be noted that different quality of flour can change the result slightly. Some types of flour absorbs more liquid than others. I’m going to make a note of it in the recipe – to add the liquid a bit at a time to get the right texture 🙂 Also – it’s actually always better to work with a wet dough rather than a dry one, but it can be too wet of course 😀 Have a nice day 🙂