Celebrating National Cinnamon Bun Day – here’s a recipe for you

  • 11 years ago
  • Views : 4640
  • Ellen Ripa

In time for the National Cinnamon Bun Day, we thought we would share a recipe with you so that you can make your own delicious buns!

Total Preparation and Making time: 2 hrs 30min

First you need to make your basic cardamom bread dough which serves as the basis for many Scandinavian coffee breads, rolls, and buns.


  • 2 1/2 cups milk
  • 1 1/2 cups melted butter
  • 1 cup sugar
  • 1 tsp. salt
  • 2 tsp. freshly ground cardamom (from about 25 cardamom pods)
  • 2 pkg. dry active yeast (4 1/2 tsp.)
  • 8-9 cups all purpose or bread flour


Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top). Stir in melted butter, sugar, salt, and ground cardamom. Let mixture cool until “finger-warm” (still quite warm, but just cool enough to touch). Stir in yeast and let sit for 10 minutes.

Add flour into mixture 1/2 cup at a time until dough is firm and pulls away from the side of your mixing bowl (Tip: If using a stand mixer, exchange the mixing paddle for the dough hook after you’ve added the first 5 cups of flour. Use the dough hook to mix and knead the dough as you add the remaining 3-4 cups of flour).

Cover the dough in the mixing bowl with a clean towel and let rise until doubled, about an hour. Punch down the dough, then remove from bowl. On a floured counter, knead dough lightly until smooth and shiny.


Now, the actual bun making:


  • 1/3 cup melted butter for filling
  • 2/3 cup sugar for filling
  • 2 tsp. freshly ground cardamom (from about 25 cardamom pods)
  • 2 pkg. dry active yeast (4 1/2 tsp.)
  • 8-9 cups all purpose or bread flour
  • 2 Tbsp. cinnamon
  • 1 egg plus 2 Tbsp. water, lightly beaten together into an egg wash
  • pearl sugar (or crushed sugar cubes) and / or chopped or slivered almonds


Prepare your cardamom bread dough using the first 7 ingredients listed above (this takes about 1 1/2 hours).

After punching down dough following its first rise, remove from bowl and knead lightly on floured counter until smooth and shiny. Divide dough into two halves.

Roll each half of dough into a 12” by 18” rectangle. Brush each rectangle well with melted butter. Combine 2/3 cup sugar and 2 Tbsp. cinnamon; sprinkle evenly over the 2 rectangles. Roll each rectangle crosswise, like a jelly roll, to form an 18”-long cylinder.

Using a sharp or serrated knife, cut each cylinder into 20 equal slices.

Place each slice into a paper cupcake wrapper and place on baking sheet. Cover with towel and allow to double in size, about 45 minutes. Preheat oven to 425º.

Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and / or almonds. Place in the middle of a preheated oven and bake for 7 minutes, or until done.

Yield: 40 cinnamon rolls.

To have with a glass of milk is a must! Bon appetit!