Cinnamon buns, a beloved treat in Northern Europe and North America, are known for their sweet, doughy rolls infused with the warm aroma of cinnamon and sugar. Each country has its own unique name and characteristics for this pastry, with Sweden calling them “kanelbulle” and Norway referring to them as “kanelbolle.” Nigella Lawson, a renowned culinary expert, offers a simplified recipe for these delicious Norwegian cinnamon buns, requiring minimal ingredients and achievable in just four steps.
Nigella reflects on the recipe, stating, “The Northern Europeans, and especially the Scandinavians, are wonderful bakers, and eating these for breakfast or tea on a cold winter’s day makes me feel grateful for a climate many moan about. But then, I’ve always thought that bad weather has its compensations, most of them culinary.” The recipe has received widespread praise from home bakers, with many describing the buns as “absolutely delicious” and “easy to follow.” One baker even shared their personal touch, adding nutmeg and ground ginger to the filling for an extra layer of flavor.
Here’s how to recreate Nigella Lawson’s delightful Norwegian cinnamon buns:
Ingredients:
*
For the dough:
* 600 grams plain flour
* 100 grams sugar
* Half teaspoon salt
* Three x 7 grams sachets/envelopes easy-blend yeast
* 100 grams unsalted butter
* 400 millilitres milk (at room temperature)
* Two eggs (at room temperature)
*
For the filling:
* 150 grams soft unsalted butter
* 150 grams sugar
* 1.5 teaspoons cinnamon
* One egg (beaten), to glaze
Method:
1.
Prepare the dough:
In a large bowl, combine the flour, sugar, salt, and yeast. Melt the butter and whisk it into the milk and eggs. Gradually add the liquid mixture to the dry ingredients, stirring to create a soft dough. Knead the dough until it becomes smooth and springy. Shape it into a ball, place it in an oiled bowl, cover with cling film, and let it rise for 25 minutes.2.
Preheat the oven:
Set your oven to 230°C/210oC Fan/gas mark 8/450°F.3.
Assemble the buns:
Take one-third of the dough and roll or stretch it to fit into a roasting tin or brownie tin. Line the tin with baking parchment, covering the bottom and sides. Roll out the remaining dough on a floured surface into a rectangle measuring approximately 50 x 25 cm. In a small bowl, combine the filling ingredients: soft butter, sugar, and cinnamon. Spread the cinnamon mixture evenly over the rolled-out dough rectangle. Roll the dough up from the longest side to form a tight sausage. Slice the roll into 2 cm pieces, resulting in around 20 rounds. Arrange the rounds in lines on top of the dough in the tin, ensuring the swirl is visible. They will be spaced apart initially but will rise and puff up in the oven. Brush the rolls with beaten egg and allow them to rise again for another 15 minutes.4.
