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.
8-10 dl wheat flour
2 tbsp sugar
1 tbsp syrup, dark
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
1 tsp water
- 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.
- 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.