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Cinnamon Buns


makes approx. 20 buns

For the dough
1 packet (50g) fresh yeast
1/2 litre milk
150 g butter
1/3 tsp salt
1 dl sugar
1 tbsp ground cardamom
1 small egg
800g wheat flour

For the filling
150g soft butter
1 tbsp vanilla sugar
1 dl granulated sugar
1-2 tbsp ground cinnamon 

For brushing
1 whisked egg
A little milk
Pearl sugar



This recipe is published courtesy of Sonny Larsson, who was the House Keeper at the Swedish Church on 6 Harcourt Street, London W1H 4AG. Sonny and his team baked more than 25 000 Cinnamon Buns per year.

Crumble the yeast in to a bowl and stir in a few tablespoons of milk. Melt the butter and mix it together with the rest of the milk. Add the rest of the dough ingredients and knead it in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes. Roll out the dough so it is about 3mm thick and 30cm wide. Spread the soft butter (for the filling) on top. Mix the sugar, vanilla sugar and cinnamon together, and sprinkle this mixture over the dough. Fold the dough double, then cut in to thin strips and twist into knots. Place the buns on a baking sheet and let them rise under a towel for about 60 minutes or until the buns have roughly doubled in size. Beat together the egg and milk and brush the mixture carefully on the buns. Sprinkle pearl sugar on top. Bake in the oven (220°C/Gas mark 7) for 7-8 min. Allow to cool on a rack.