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No-knead cinnamon buns

A Scandinavian classic that always will remind me of summer in the North

No-knead cinnamon buns

No-knead cinnamon buns.

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Every time I am at home in North of Norway I make cinnamon buns for my mother. She keeps them in the freezer, serving the buns to guests dropping by. I have made them for as long as I can remember. They will always follow me and bring back images of coffee tables, guests and summer in the North.

Cinnamon buns is a Scandinavian classic. These cinnamon buns differ from other Scandinavian buns; with more egg and butter they are denser and richer. Makes about 24 cinnamon buns.

No-knead cinnamon buns

No-knead cinnamon buns with powdered sugar glaze

Cinnamon buns, classic bakery from Scandinavia

No-knead cinnamon buns

Muffins papers

The dough:
1,2 litre wheat flour (about 600 gr)
175 g cold butter
3 eggs
250 ml milk
50 g dried yeast
1 tbsp sugar

The filling:
100 g softened butter
75 g sugar
3 tbsp ground cinnamon
300 ml raisins (optional)

The dough:
1. Cut the butter in cubes and crumble the butter in the flour until you have coarse crumbs.
2. Add the dried yeast. Make a well in the flour.
3. Add tepid milk and lightly beaten eggs (beaten with a fork).
4. With a wooden spoon, assemble the dough quickly until it just comes together. Do not knead.
5. Cover and let rise in a warm spot for an hour. Because of all the butter, the dough will not rise as easily as other cinnamon doughs.

The filling:
6. With a wooden spoon, beat together the butter, sugar and cinnamon.

7. Divide the dough into two. Because of the butter, you do not need to flour the surface. Roll out each of the doughs to a rectangle of about 30 x 40 cm (11 x 15 inches).
8. Spread evenly the filling, makes sure they go all the way to the edge, and scatter the raisins.
9. Make sure one of the longer edges of the rectangle is facing you. Roll the dough away from you into a thick sausage.
10. Cut the dough into individual pieces, about 2–3 cm (or 1 inch) thick and place in muffin papers.
11. Allow to rise for 30 minutes. Meanwhile, preheat the oven to 200 C.
12. Bake in the oven for 12–15 minutes in the middle rack. Drizzle with powdered sugar glaze before serving.

9 comment on “No-knead cinnamon buns

  • Amina
    November 8, 2015 | 1:38 pm

    Must try these Danish pastries

  • Amina
    November 8, 2015 | 1:39 pm

    loved them

    • nordicdiner
      November 9, 2015 | 7:27 am

      Hi Amina, I am so glad you tried and liked them 🙂

  • Sandra
    November 20, 2015 | 9:11 pm

    These look great. One question, does your Mum freeze them cooked? Thanks.

    • nordicdiner
      November 21, 2015 | 6:40 pm

      Hi Sandra,
      you freeze them after they are baked. Then defrost them and reheat in the oven, and they will be as good as new. Best of luck, Trude

      • Sandra
        November 21, 2015 | 7:25 pm

        Thanks so much, shall make them for my daughter’s sleepover party next week.

  • nordicdiner
    November 22, 2015 | 7:10 pm

    That is a nice thing to do. Hope your daughter will like them!

  • Maya
    July 24, 2016 | 12:19 am

    This may be a stupid question but 1.2 liter wheat flour is what in grams?
    Love your website. I just found it today.

    • nordicdiner
      July 26, 2016 | 7:07 am

      Hi Maya,
      no stupid question. 1,2 liter is about 6oo gram. Thank you so much for you kind words. Hope you are coming back to my blog. Trude 🙂

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