Cinnamon buns Recipe (Ready in 120 Min)

A comforting Norwegian dessert built around fast action yeast and cardamom — roughly 120 minutes start to finish, and rated involved to make. You'll find the full ingredient list (with a scaler to change the servings), 16 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for oven and saucepan. At involved difficulty across 16 steps, it's worth setting aside proper time for. As written, it's meat-free.

How to make it

In a small saucepan heat the butter, milk and salt until the butter is melted. Allow the mixture to cool until it is lukewarm.
In a large bowl, stir together the flours, yeast, cardamom and sugar until combined.
Make a well in the centre and crack in the eggs. Pour in the lukewarm milk mixture and stir everything together to form a sticky dough. You may have to use your hands as the dough becomes stiffer.
Oil the work surface with a teaspoon of olive oil.
Turn the dough out onto the oiled surface and knead vigorously for 5–8 minutes, using a plastic scraper as needed to prise the dough from the work surface.
Don’t be tempted to add flour, as this will make the buns dry and tough.
Keep kneading until the dough is considerably less sticky, smoother and more elastic.
Shape into a ball, and put into a large, greased bowl. Cover the bowl with a clean tea towel and set aside in a warm place to prove for an hour, or until doubled in size.
Meanwhile, for the filling and topping, mix the softened butter in a bowl with half the sugar and 1 tablespoon cinnamon. Use a fork to mix the sugar and spice into the butter until it is completely combined.
Mix the remaining sugar and cinnamon in a separate bowl and set aside.
When the dough has risen, turn out onto a floured work surface and gently roll out into a 36x24cm/14x9½in rectangle. Spread the cinnamon-sugar-butter evenly over the dough with a table or palette knife.
With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12 even slices.
Place each slice onto a flattened out paper cupcake case on a baking tray, or into a greased muffin tin. (Baking in a muffin tin will make your cinnamon buns taller and domed.)
Cover with a clean tea towel and set aside to prove again for 30–45 minutes, or until risen.
Preheat the oven to 200C/180C Fan/Gas 6.
Brush the tops of the buns with beaten egg and dust liberally with the cinnamon sugar. Bake for 12 minutes until the buns are dark golden-brown. Enjoy warm with a cup of coffee.

You'll use: Oven · Saucepan · Pan · Baking tray

Tips & common questions

How long does Cinnamon buns take to make?

About 120 minutes from start to finish — an estimate based on the 16 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of butter?

Try olive oil (¾ the amount). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Cinnamon buns vegetarian?

Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.