Cinnamon buns
HB-0610 · Hand-built original · Norway
NorwayDessertVegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3½ oz unsalted butter, for the dough
- 13½ Tbsp milk
- 1 tsp salt
- 8¾ oz plain flour
- 8¾ oz strong white flour
- 1 1/2 tsp fast-action yeast
- 1 tsp ground cardamom
- 1 tbsp caster sugar, for the dough
- 2 eggs, beaten, for the dough
- 1 tsp olive oil, for the bowl
- 2¾ oz unsalted butter, softened, for the filling
- 3½ oz caster sugar, for the filling
- 2 tbsp ground cinnamon
- 1 egg, beaten, for glazing
Method
- Melt the 3½ oz butter in the milk in a pan until just warm to the touch. Do not let it boil.
- Mix the two flours, salt, yeast, cardamom and 1 tbsp caster sugar in a large bowl. Make a well, add the warm milk mixture and the 2 beaten eggs, and mix to a soft dough.
- Knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and leave to rise for 1 to 1 1/2 hours, until doubled in size.
- For the filling, beat the 2¾ oz softened butter with the 3½ oz caster sugar and the cinnamon into a spreadable paste.
- Roll the dough out on a floured surface to a rectangle about 15¾ x 11¾ in. Spread the cinnamon butter evenly over it.
- Roll up tightly from a long side and cut into 12 equal slices. Place cut-side up in a lined baking tin or on a tray, spaced slightly apart.
- Cover and leave to prove for 30-40 minutes, until puffy. Meanwhile heat the oven to 400°F.
- Brush the buns with the beaten egg and bake for 15-18 minutes, until risen and golden brown. Cool on a wire rack and serve warm.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).