These are the best ever fluffy cinnamon rolls! Each bite has that cinnamon sugar filling and the bun itself is really fluffy, buttery, and delicious. It's a classic bun recipe made into glorious cinnamon rolls.
It's hard to avoid being a narcissist when I have the perfect bun recipe up my sleeve. Known as the bun queen in my circles (no I'm not joking), I think you should listen to me now (I don't have to mention that my circle is very small, do I?).
The 12 minutes it takes to bake them may seem like an eternity. But it's also calming to just sit on the floor and watch the dough work its magic in the oven. Brew yourself a cup of tea and relax as the smell hits your core.
If you like these, I know you will love my other bun recipes too:
- The classic bun which they are all based on
- Vanilla custard-filled crescent rolls
- Vanilla custard sweet buns with coconut
- Pumpkin brown butter rolls
- Swedish cardamom knots
- Saffron buns
All of these (apart from the coconut and vanilla custard buns) are great to bring to hikes as well. So if you're a hiker, please make a trip to this post on 5 hiking trail mixes as well!
The bun recipe is the same as in all buns I make. It' the secret to a good bun, you know. So why jeopardize it. You can find the original recipe for regular Norwegian Sweet Buns here. I urge you to try one with butter and cheese on it, either brown or Jarlsberg/Gouda/Edam. Also delicious with jams, homemade preferably.
However, you have clicked yourself into these deliciously easy fluffy cinnamon rolls. And I reckon you want the recipe? Alright.
Mix the dry ingredients in a large bowl - flour, sugar, salt, and cardamom. In a medium saucepan, melt butter, pour the milk in and wait until the mixture is lukewarm.
This is very important or else the yeast wake. Mine was at 38C (100F). Mix the milk with crumbled-up fresh yeast. If you can't find fresh yeast - you can use 7g dry (read more thoroughly about it here). Pour the butter and milk into the flour mixture along with one egg.
Knead together. Using a stand or hand mixer. This is also a very important step, as you have to mix until the dough is fluffy and no longer clings to the bowl. About 10 minutes. You don't want to add more flour than absolutely necessary, as more flour means denser buns - which you obviously don't want.
However, if you measure exactly like the recipe below, you shouldn't need to add or subtract anything, I never do. Add a little flour on top, and place a kitchen towel or plastic wrap over the bowl. Leave it in a warm place (or at least not ice cold and drafty!) for about 1-1,5 hours, until the dough has doubled in size.
Meanwhile, make the filling
Mix together the room temperature butter, sugar, cinnamon, and vanilla bean sugar. Yes, it's that easy! If you can't find vanilla bean sugar, simply omit it.
Take half of the dough and place it on a lightly floured surface. Knead a little and begin rolling with a rolling pin. I want it to be around 1 cm (0.4 inches) thick. Spread half of the cinnamon mixture onto the dough, and begin to roll.
Do not roll too tightly. Just lightly roll, but then again, not so loose that everything falls apart. Cut the roll into 10-ish rolls. Place them on a baking tray lined with parchment paper. Whisk one egg and brush each cinnamon roll. You may substitute with milk, but I prefer eggs.
Take the other half and repeat the process. Bake in the middle of the oven at 210C (410C) for around 12 minutes. Cool on a cooling rack.
I'd love to hear your thoughts.
Do you call them cinnamon rolls or cinnamon buns?
Other buns and bread:
- Norwegian Sweet Buns
- Whole Wheat Bread Rolls
- Saffron Buns (Lussekatter)
- Vanilla Custard and Coconut Sweet Buns
- Homemade Dinner Rolls with Cheese and Bacon
- Easy Pizza Rolls Recipe
Tell me, either in the comment section below or tag me @thegingerwithspice on Instagram. And don't forget to Pin it for later!
In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.