Mormors kanelsnurrer | Grandma’s Cinnamon buns

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.

Cinnamon Buns.

8-10 dl wheat flour

2 tbsp sugar

1 tbsp syrup, dark

2 eggs

7 dl milk, whole fat

1 tsp dry yeast*

150 g butter, cold


70 g butter, room tempered

4 tbsp brown sugar

2 tbsp cinnamon

Egg wash

1 egg

1 tsp water

  1. Add wheat flour, sugar, syrup, eggs, milk and yeast in a mixer like Kitchen Aid. Use the knead function and knead for around 10 minutes on low speed.
  2. Add the cold butter and knead for another 10-15 minutes until the dough is nice and stretchy.
  3. Let the dough rise until double in size – the time depending on how much yeast you are using. See note.
  4. Place the dough on a floured surface and roll out to a rectangle.
  5. Spread out butter, sugar and cinnamon and roll the dough together from the bottom.
  6. 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.
  7. Place the buns on a baking tray with a baking sheet, cover and let rise for around one hour or until nice and big.
  8. Preheat the oven to 225 degrees celcius.
  9. 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.



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