Umami
Umami

All Recipes

Norwegian Cinnamon Buns (Nigella)

20 items

servings

45 minutes

active time

1 hour 30 minutes

total time

Ingredients

600 grams plain flour

100 grams sugar

½ teaspoon salt

3 x 7 grams sachets/envelopes or 5 1/4 tsp easy-blend yeast

100 grams unsalted butter

400 millilitres milk (at room temperature)

2 eggs (at room temperature)

150 grams soft unsalted butter

150 grams sugar

1½ teaspoons cinnamon

1 egg (beaten), to glaze

Directions

Combine the flour, sugar, salt and yeast in a large bowl. Melt the butter and whisk it into the milk and eggs, then stir enough of this into the flour mixture to give a soft dough. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until it's smooth and springy. Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about 25 minutes.

Heat the oven to 230°C/210ºC Fan/gas mark 8/450°F.

Take one-third of the dough and roll it or stretch it to fit your roasting tin or large brownie tin — measuring 33cm x 24cm (9 x 13inches), lined with baking parchment bottom and sides — this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 50 x 25cm (20 x 10 inches). Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture. Try to get even coverage on the whole of the dough. Roll it up from the longest side until you have a giant sausage. Cut the roll into 2cm slices (¾ inch) which should make about 20 rounds. Sit the rounds in lines on top of the dough in the tin, swirly cut-side up. Don't worry if they don't fit snugly together as they will swell and become puffy when they prove. Brush them with egg and then let them rise again for about 15 minutes to let them get duly puffy.

Put in the hot oven and cook for 20-25 minutes, by which time the buns will have risen and will be golden-brown in colour. Don't worry if they catch in places — see mine in the picture. Remove them from the tin and leave to cool slightly on a rack — it's easy just to pick up the whole sheet of parchment and transfer them like that — before letting people tear them off, to eat warm.

Notes

2023-12-23:

Result: Great! It was such an easy and bouncy dough to work with, even entirely wholemeal. It required very little raising time and it tasted delish.

Recipe: 1/2 recipe exactly using weight for everything; 300g strong wholemeal flour; added 1/4 tsp baking powder; converted grams to 2 1/2 tsp yeast, converted mls 3/4 cup milk (added 1 tbsp but then added flour to knead so 3/4 cup is better); plus cream cheese frosting; minus egg glaze since it burns!

Method: halved recipe, weighed everything except milk; both rises in a microwave with water next to bowl, did not microwave dough, used thermometer to monitor rise; first rise 35 mins until doubled (recipe calls for 25 mins); second rise in lasagne dish with 9 rolls spaced apart (I had 3 left over which I could have squeezed in but it might pop out lol), 30 mins (recipe calls for 15 mins) until doubled; baked at Gas 8 in upper-middle shelf for 17 mins BURNT TOPs, burned smelled at 10min so cover; fully cooked through middle bun hit 63C exactly when removed; tastes chewy, bready, crunchy etc

Next time: Do Gas 7 at 17 mins but cover at 10 mins w foil. Otherwise perfect!

20 items

servings

45 minutes

active time

1 hour 30 minutes

total time
Start Cooking