Cinnamon buns
Cinnamon buns from Norway. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 2 hr 50 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Cinnamon buns is listed as dessert from Norway. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
In a small saucepan heat the butter, milk and salt until the butter is melted. Allow the mixture to cool until it is lukewarm.
Step 2
In a large bowl, stir together the flours, yeast, cardamom and sugar until combined.
Step 3
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.
Step 4
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.
8 minStep 5
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.
60 minStep 6
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.
Step 7
Mix the remaining sugar and cinnamon in a separate bowl and set aside.
Step 8
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.
Step 9
With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12 even slices.
Step 10
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.)
Step 11
Cover with a clean tea towel and set aside to prove again for 30–45 minutes, or until risen.
45 minStep 12
Preheat the oven to 200C/180C Fan/Gas 6.
Step 13
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.
12 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Cinnamon buns take?
2 hr 50 min all in — 45 min prep, 20 min cook, 1 hr 45 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much sugar?
1 of Sugar.
How much sugar?
100 g of Sugar.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.