Cinnamon buns: recipe for moist buns with filling

Homemade bread and a Vokshus bread bag on the worktop

Cinnamon buns start with a soft yeast dough that is rolled out, spread with filling and rolled up. The filling decides how moist they turn out: use soft butter, not melted.

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Short answer: Make a yeast dough with 750 g plain flour, 450 ml milk, 150 g butter, 50 g yeast, 1 egg and 85 g sugar. Fill with 100 g soft butter, 85 g sugar and 1 tbsp cinnamon. Bake at 225 °C for 10 to 12 minutes.

Ingredients for about 20 buns

  • 150 g butter
  • 450 ml milk
  • 50 g fresh yeast
  • 1 egg
  • 85 g sugar
  • 1 tsp ground cardamom
  • 1/2 tsp salt
  • About 750 g plain flour

For the filling

  • 100 g soft butter
  • 85 g sugar or brown sugar
  • 1 tbsp cinnamon

How to bake cinnamon buns

  1. 1
    Make the dough

    Melt the butter, add the milk and warm to finger temperature. Stir in the yeast, then add egg, sugar, cardamom, salt and flour. Knead for about 10 minutes. Let it rise, covered, for 30 to 45 minutes.

  2. 2
    Fill and roll

    Mix butter, sugar and cinnamon. Roll the dough into a rectangle of about 30 × 45 cm, spread on the filling and roll up from the long side.

  3. 3
    Slice

    Cut the roll into about 20 slices. Put them in muffin cases or close together in a deep tray, and let them rise for about 20 minutes.

  4. 4
    Bake

    Brush with egg if you like. Bake at 225 °C for 10 to 12 minutes. If the buns sit close together in a deep tray, bake at 200 °C for 20 to 25 minutes. Cool under a tea towel.

Storing and freezing

Cinnamon buns taste best on the day, so freeze the ones you won't eat as soon as they are cold. Take them out as needed and give them a few minutes in the oven at 175 °C. Christmas baking follows the same rule: see Christmas baking ahead.

Frequently asked questions

Why does the filling run out?
The filling was too runny. Use soft butter, not melted, and roll tightly.
How do I get soft buns?
Hold back a little flour, don't bake for too long, and cool the buns under a clean tea towel.
Can I make them the night before?
Yes. Use a third of the yeast, put the sliced buns, covered, in the fridge overnight, and let them reach room temperature before baking.

For your baking

Bivoks™ bread bag299 NOK

Can go in the freezer and can be reused for 12 months or more. Cold does not damage the beeswax.

See the bread bag →