Cinnamon buns

Name: Cinnamon buns
Prep time: 1 h 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 3 ½ oz unsalted butter; ¾ cup + 1 tbsp milk; 1 tsp salt; 9 oz flour; 9 oz strong white flour; 1 ½ tsp fast action yeast; 1 tsp cardamom; 1 tbsp superfine sugar; 2 eggs; Dash olive oil; 2 ⅔ oz unsalted butter; 3 ½ oz superfine sugar; 2 tbsp cinnamon; 1 egg

A weekend Norway dessert. Ready in about 1 hour 30 minutes. Difficulty: more effort.

1 hr 20 minPrep (about)
10 minCook (about)
1 hr 30 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 2 people +

Changed from 4 to 2 people · Back to 4

Fresh & other

1 ¾ oz unsalted butter
⅓ cup + 1 tbsp milk
4 oz flour
4 oz strong white flour Shopping tip: Bread flour (UK: strong flour).
¾ tsp fast action yeast
1 ½ tsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
1 egg
1 ⅓ oz unsalted butter
1 ¾ oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
1 egg

Sauces & oils

Dash olive oil

Spices & seasonings (3): salt, cardamom, cinnamon

½ tsp salt
½ tsp cardamom
1 tbsp cinnamon

How to make it

Steps in our own plain words.

Milk and salt till the butter is melted in a small pot heat the butter.
Let it cool until it is lukewarm.
Stir the flours, yeast, cardamom and sugar until mixed in a large bowl.
Make a fully in your centre and crack in the eggs.
Pour in the lukewarm milk mixture.
Mix everything together to form a sticky dough.
Have to use your hands as your dough becomes stiffer.
Oil your work surface using a teaspoon of olive oil.
Turn the dough out on the oiled surface.
Knead vigorously for 5–8 min, using a plastic scraper if needed to prise your dough from the work surface.
Don’t be tempted.
Add flour, as this will make your buns dry and tough.
Keep kneading until the dough more elastic, smoother and is considerably less sticky.
Shape into a ball.
Put into a large, greased bowl.
Cover your bowl with a clean tea towel.
Put it to one side in warm place to prove for an hour, until doubled in size.
While that cooks, for the filling and topping.
Mix your softened butter in a bowl using half the sugar and 1 ½ tsp cinnamon.
Use a fork to mix your sugar and spice in the butter until it is completely mixed.
Mix the rest of the sugar and cinnamon in a separate bowl.
Set aside.
Wait until the dough has risen.
Turn out on a floured work surface and roll out in a 36x9 ½ inches/14x9½in rectangle.
Spread the cinnamon-sugar-butter over your dough with a table or palette knife.
Roll the dough up into a cylinder with the longest edge closest to you.
Cut into 12 even slices.
Place every slice on flattened out paper cupcake case on baking tray, or in a greased muffin tin.
Cover with a clean tea towel.
Put it to one side to prove again for 30–45 minutes, until risen.
Turn the oven on to 400°F (350°F for a fan oven).
Brush your tops of your buns using beaten egg plus dust liberally with the cinnamon sugar.
Cook in the oven for 12 min until the buns are dark golden-brown.