I’ve been wanting to make cinnamon buns for a long time now. It must’ve been weeks, if not a month, maybe close to two. I’ve tried to find a recipi online, but I haven’t been sure which one is the best. They have all been a little bit different. Last sunday, when I was visiting my parents and a friend, I went up to my friend Linda’s parents. Her mum makes lovely cinnamon buns, and I wanted her recipe. She let me copy that. I also got a recipe for raisin buns, which I will try another time.

Sunday is the best day to bake.  I decided a few days ago that I would bake something for our national day that’s on the 17th. There was no other things I could bake than cinnamon buns.

Here is the recipe:

125 grams of butter
5 dl. milk
50 grams of  yeast, the sweet one
1 table spoon of salt
2 table spoons of cardamom
1-1,5 dl of sugar
1 egg
1,5 liter of flour (maybe a bit less)

Inside filling:

200 grams of butter
2 dl. of sugar
3 tablespoons of cinnamon

Mix the butter, sugar and cinnamon.

Topping:

icing sugar
water

Mix icing sugar and water together.

How to make them:

Mix flour and butter. Mix the sugar, salt and cardamom. Mix it with flour and butter. Add the egg. Heat up the milk so it’s lukewarm. Add the yeast and stirr until it’s no lumps left. Add the milk/yeast mix into the rest.
Knead for ten minutes or so. Let the dough rise to double size.

Take the dough out of the bowl. Cut it on two. It’s easier to work with a smaller portion.
Roll out the dough to a rectangle. Put on a layer with the butter-sugar-cinnamon-mix. Then you take one of the long sides and start to roll it up, into a saussage. Slice up the dough into small pieces, each about 1,5-2 cm thick.
Put them on baking paper.

Turn the oven to convection, 70 degrees C. Put the cinnamon buns inside. After 5 minutes you take them out and let the stay a lukewarm place for 10-15 minutes.
Turn off the convetion and put on the oven on 225 degrees. Put in the buns and take them out after about 10 minutes. They will then be golden on top.

How many cinnamon buns you’ll get, depends on how big you want them. Mine got big and I got 26 buns.

I can’t bake without take pictures, can I? No, I can’t. Before I started baking I saw a blog post based on this. And that’s how it turned out. This is the baking in pictures.

Yeast. Basic ingredient in baking. This is the sweet one, which you use in buns, pastry etc. The normal one you use for baking bread. At least that the kind of yeast we have here in Norway.

The dough, double size!

A big wodden rolling pin.

The filling. Butter, sugar and cinnamon. Oh so yummy!

The dough rolled out with a layer of filling on top. Then you roll up the dough, make it look like a saussage.

The cinnamon buns just got out of the oven. Still hot.

The buns need a little topping. Mixed icing sugar and water.

Before and after the topping.

I don’t wanna brag, but to be honest, I nailed the cinnamon buns. It’s my first time making them too. I’m so happy. Since I have so many, I’ll bring a few to the office tomorrow.