Norwegian Cinnamon Buns

Name: Norwegian Cinnamon Buns
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12
Cuisine: Norwegian
Ingredients: 100 g Butter; 200 ml Milk; 1 tsp Salt; 250 g Wheat flour; 250 g Strong wheat flour; 1.5 tsp Instant dry yeast; 1 tsp Cardamom; 1 tbsp Sugar; 2 pcs Egg; 1 tsp Olive oil; 75 g Butter; 100 g Sugar; 2 tbsp Cinnamon; 1 pcs Egg

Tender, fluffy buns with a creamy cinnamon filling — a classic Scandinavian dessert that pairs perfectly with a cup of coffee. Aromatic, with a crispy sugar crust on top.

Ingredients

100 g Butter
200 ml Milk
1 tsp Salt
250 g Wheat flour
250 g Strong wheat flour
1.5 tsp Instant dry yeast
1 tsp Cardamom
1 tbsp Sugar
2 pcs Egg
1 tsp Olive oil
75 g Butter
100 g Sugar
2 tbsp Cinnamon
1 pcs Egg

Instructions

In a small saucepan, melt 100 g of butter with milk and salt. Allow the mixture to cool to room temperature — it should be warm, but not hot.
In a large bowl, combine both flours, yeast, cardamom, and 1 tablespoon of sugar. Make a well in the center, crack 2 eggs into it, and pour in the warm milk mixture. Mix until a sticky dough forms, using your hands as needed.
Oil your work surface with olive oil, transfer the dough to it, and knead vigorously for 5–8 minutes, using a plastic scraper to help. Do not add flour — the dough should remain sticky. Knead until it becomes smooth, elastic, and less sticky.
Shape the dough into a ball, place it in a large oiled bowl, and cover with a clean kitchen towel. Let it rise in a warm place for 1 hour or until doubled in volume.
While the dough rises, prepare the filling: mix soft butter with half of the sugar (50 g) and 1 tablespoon of cinnamon using a fork until fully combined. In a separate bowl, mix the remaining 50 g of sugar and 1 tablespoon of cinnamon — this will be the topping.
Once the dough has risen, transfer it to a lightly floured surface and gently roll it out into a rectangle measuring 36×24 cm. Spread the cinnamon filling evenly over the entire surface using a knife or spatula.
Turn the dough so the long side faces you and roll it tightly into a cylinder. Cut into 12 equal slices.
Arrange the buns with space between them on a baking sheet lined with parchment paper, or in a greased muffin tin (the tin will give the buns a beautiful dome shape). Cover with a towel and let them rise for another 30–45 minutes until increased in volume.
Preheat the oven to 200 °C (or 180 °C with fan convection). Brush the tops of the buns with beaten egg and generously sprinkle with the cinnamon sugar mixture. Bake for 12 minutes until dark golden brown.