My Favorite Cinnamon Buns

Course: Bakery, Breakfast

Cuisine: Norwegian

Keyword: Breakfast, Brunch, Cinnamon Buns, Sweet Rolls,, yeast dough

Prep Time: 30

Cook Time: 30

Rising time: 3 30

Total Time: 4 30

Servings: Rolls

Calories: 423kcal

Author: Eva Marie

These cinnamon buns are soft, fluffy, and filled with a rich cinnamon-sugar swirl. Perfect for weekend baking or special occasions, with options for same-day or overnight prep.

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US Customary - Metric

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.

Best for: Impressing guests, photo-worthy rolls, or if you're not adding a glaze afterward.

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.

Best for: When you're planning to glaze or frost the rolls (since they’ll be covered), or want a tender, pillowy top.

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