A Taste of Norway in a Cinnamon Bun
We’re in Norway for the holidays — my mother’s homeland, where the scent of cinnamon buns fills the air like a warm embrace. While you rarely see them frosted like the versions in the States, Norwegians take their cinnamon buns seriously.
They’re found in nearly every café and bakery, the irresistible aroma drifting out the door and down the street. It’s a sensory temptation that makes it nearly impossible to stick to my usual lower-carb, no-sugar lifestyle, especially when buns are treated as side dishes here. Breakfast, lunch, coffee breaks… there’s always room for a cinnamon bun.
My Favorite Cinnamon Buns – One Bite Is Never Enough
I’ve become that person, you know the one, who leans across the table with a casual, “You don’t mind, do you?” before stealing a small piece from someone else’s plate.
Yes, it’s partly curiosity. But mostly, it’s the joy of savoring just one bite of these buttery, lightly sweet, cardamom-kissed delights that brings comfort and nostalgia with every swirl.
A Family Recipe Worth Sharing
This is a recipe I’ve kept privately posted for years, just for family. We’ve had a few bake-offs over the holidays, nieces squaring off in good fun, with my grand-nieces proudly adding their own flair.
Now I’m sharing it with you. It’s cozy, celebratory, and just the thing to bake when the days are short and the kitchen is warm.
Make Your Own Cinnamon Buns
Whether you’re celebrating the season or simply craving a little sweetness with your coffee, these cinnamon buns will not disappoint. They have just the right amount of spice, and taste even better when served with a hot latte and good conversation.
My Favorite Cinnamon Buns
Ingredients
Dough
- 1 cup milk
- 1 package active dry yeast 2¼ teaspoons
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter room temperature
- 1 large egg plus 1 egg yolk, room temperature
- 4 cups all-purpose flour plus more for dusting
- 1/2 teaspoon ground cardamom
- 3/4 teaspoon salt
- 1/2 cup cream or eggwash to brush over rolls before baking. *see notes below
Filling
- 6 tablespoons butter softened
- 1 –1½ tablespoons cinnamon to taste
- 1/2 cup sugar
- Optional: raisins soaked 10 minutes in cold water, chopped walnuts, or pecans
Glaze
- 4 ounces cream cheese room temperature
- 2 tablespoons butter softened
- 1 cup powdered sugar
Instructions
Make the Dough
- Warm the milk in a microwave-safe cup (about 20–25 seconds). Stir in the sugar until dissolved, then sprinkle yeast on top. Let sit 5–10 minutes until foamy.
- In a food processor, pulse flour, cardamom, and salt once or twice to combine. Add the butter and pulse until incorporated.
- Whisk eggs into the milk mixture. With the processor running, slowly add the liquid until dough comes together.
- Knead the dough on a lightly floured surface for 2–3 minutes. It should be soft and tacky but become smoother.
- Place dough in a lightly buttered bowl, cover, and let rise for 2–2½ hours, until doubled.
Prepare the Filling
- Combine butter, sugar, and cinnamon in a small bowl and mix until you have a smooth paste.
- Assemble the rolls
- Butter a 9x13-inch baking dish.
- Roll dough into an 18x12-inch rectangle. Spread the cinnamon butter paste evenly, leaving a ½-inch border.
- Sprinkle with optional nuts or raisins. Press gently into the dough.
- Roll the dough tightly from the long side. Pinch the seam to seal and place seam-side down.
- Cut into 12 even slices and place in the pan cut-side down. Cover tightly.
Second Rise and Bake
- Let rolls rise for 1½ hours. Preheat oven to 375°F (190°C).
- Brush tops with cream or egg wash (1 egg whisked with a splash of water).
- Cover lightly with buttered or oiled foil.
- Bake for 15 minutes, then remove foil, and continue baking 15–20 minutes. Remove and cool until warm.
Make the Glaze
- Mix cream cheese and butter until smooth. Sift in powdered sugar and whisk until creamy.
- Spread glaze over warm buns.
Optional: Overnight Method
- Assemble buns, place in the pan, and cover with buttered foil.
- Refrigerate or leave in a cool spot overnight.
- Before baking, leave at room temperature for an hour.
- Bake as directed above.
Notes
Egg Wash
Effects:- Golden, shiny crust – Egg wash gives the rolls a glossy, browned finish, especially on enriched doughs.
- Slightly firmer crust – The protein in the egg sets on the surface, which creates a light crispness when baked.
- Professional bakery look – Great if you want your rolls to look shiny and golden like pastry shop buns.
Cream Wash
Effects:- Softer, matte crust – Cream creates a tender, slightly matte finish with less shine than eggwash.
- Mildly sweet and rich flavor – The natural sugars in cream can help deepen browning while keeping the crust soft.
- More rustic appearance – Perfect for a homey, farmhouse look.
Nutrition
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