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Nordic Cinnamon Buns, a Scandinavian Classic

Scandinavia — see recipes from this place
  • For 10–12 buns
6 cinnamon buns on a wooden board

Soft, fragrant cinnamon buns with cardamom-spiced dough, buttery cinnamon filling and a lightly crisp finish.

Ingredients

For the dough

  • 500g plain wheat flour
  • 250ml whole milk, lukewarm
  • 7g dried yeast
  • 75g caster sugar
  • 1 tsp ground cardamom
  • 1/2 tsp salt

For the cinnamon filling

  • 100g unsalted butter, softened
  • 100g brown sugar
  • 2 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • Pinch of salt

Optional Nordic-inspired additions

  • 1/4 tsp ground cloves, for a warm, aromatic note
  • 1/2–1 tsp finely ground liquorice powder, for a distinctive Nordic flavour

For finishing

  • 1 egg, beaten
  • Pearl sugar, optional
  • A little crushed cardamom, optional

Method

  1. Activate the yeast Mix the lukewarm milk with the yeast and a teaspoon of the sugar. Leave for 5–10 minutes until lightly foamy.

  2. Make the dough Add the flour, remaining sugar, cardamom and salt. Mix in the egg and softened butter, then knead for 8–10 minutes until smooth and elastic.

  3. Let the dough rise Place in a lightly buttered bowl, cover and leave somewhere warm for about 1 hour, or until doubled in size.

  4. Prepare the filling Mix the softened butter, brown sugar, cinnamon, cardamom and salt into a smooth paste.

  5. Roll the dough Roll the dough into a large rectangle, approximately 40 × 50cm. Spread the cinnamon butter evenly over the surface.

  6. Shape the buns Fold the dough in half lengthways, then cut into 10–12 strips. Twist each strip and knot it loosely into a bun, tucking the end underneath.

  7. Second rise Arrange the buns on a lined baking tray, leaving space between them. Cover and leave for 30–40 minutes until puffy.

  8. Bake Brush with beaten egg and sprinkle with pearl sugar or crushed cardamom if desired. Bake at 190°C for 12–15 minutes, until golden brown.

  9. Serve Allow the buns to cool slightly before serving. They are best enjoyed warm with coffee or tea.

  10. Nordic variations - Swedish: Kanelbullar — usually strongly flavoured with cardamom and finished with pearl sugar. - Danish: Often richer and more pastry-like, sometimes with icing or additional butter. - Norwegian: Kanelboller — generally soft, generously spiced and often shaped into knots.

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