Dessert · Norwegian

Norwegian Cinnamon Buns

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · September 25, 2026

These soft, cardamom-scented buns are Norway's answer to the cinnamon roll, swirled with butter, cinnamon, and sugar. They take a little time to rise, but the hands-on work is minimal and the payoff is a batch of warm, tender buns straight from the oven. Perfect with a cup of coffee.

Jump to recipe
Norwegian Cinnamon Buns

Why you'll love this

  • Soft, fluffy buns with a warm cardamom-cinnamon swirl.
  • Mostly hands-off rising time.
  • Makes a full dozen, great for sharing or freezing.
  • That fresh-from-the-oven bakery smell fills the whole kitchen.

EveryDayMeal recipe

Norwegian Cinnamon Buns

Prep
30m
Cook
12m
Total
135m
Serves
12
Level
Medium

Ingredients

  • 7 tablespoons (for the dough) unsalted butter
  • 3/4 cup plus 1 tablespoon milk
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 cups bread flour
  • 1 1/2 teaspoons fast-action (instant) yeast
  • 1 teaspoon ground cardamom
  • 1 tablespoon granulated sugar
  • 2 eggs (for the dough)
  • a dash, for the work surface olive oil
  • 5 tablespoons unsalted butter, softened (for the filling)
  • 1/2 cup granulated sugar (for filling and topping)
  • 2 tablespoons ground cinnamon
  • 1 egg, beaten (for brushing)

Equipment

  • Small saucepan
  • Large mixing bowl
  • Dough scraper
  • Rolling pin
  • Muffin tin or baking sheet
  • Pastry brush

Instructions

  1. In a small saucepan, warm the 7 tablespoons butter, milk, and salt over low heat just until the butter melts, then set aside to cool until lukewarm (too hot and it will kill the yeast).
  2. In a large bowl, stir together both flours, the yeast, cardamom, and 1 tablespoon sugar until evenly combined.
  3. Make a well in the center, crack in the 2 eggs, and pour in the lukewarm milk mixture. Stir until it comes together into a sticky dough, switching to your hands as it stiffens.
  4. Rub a teaspoon of olive oil onto your work surface, turn out the dough, and knead vigorously for 5 to 8 minutes, using a scraper to lift it as needed. Resist adding flour, which makes the buns dry, and keep going until the dough is smoother, more elastic, and much less sticky.
  5. Shape into a ball, place in a greased bowl, cover with a clean towel, and let rise in a warm spot for about 1 hour, until doubled in size.
  6. While it rises, make the filling: mash the 5 tablespoons softened butter with 1/4 cup of the sugar and 1 tablespoon cinnamon using a fork until fully combined. In a separate small bowl, stir the remaining 1/4 cup sugar with the remaining 1 tablespoon cinnamon and set aside for topping.
  7. Turn the risen dough onto a floured surface and gently roll into a rectangle about 14 by 9 1/2 inches. Spread the cinnamon-sugar butter evenly over the whole surface.
  8. With the long edge nearest you, roll the dough into a tight cylinder, then cut into 12 even slices.
  9. Set each slice into a greased muffin tin (for tall, domed buns) or onto flattened paper liners on a baking sheet. Cover and let rise again for 30 to 45 minutes, until puffy.
  10. Preheat the oven to 400F. Brush the tops with beaten egg and dust generously with the reserved cinnamon sugar. Bake for about 12 minutes, until deep golden-brown. Serve warm.

Tips from the kitchen

  • Make sure the milk mixture is only lukewarm before adding it to the yeast, or you risk killing the yeast and getting flat buns.
  • Don't add extra flour while kneading even though the dough feels sticky. A scraper is your friend here, and patience gives you tender buns.
  • A muffin tin gives you taller, domed buns, while paper liners on a sheet give flatter, wider ones. Both taste great.

Estimated nutrition per serving: 265 cal · 6g protein · 36g carbs · 11g fat

Make it your own

  • Add a simple glaze of powdered sugar and milk drizzled over the warm buns for extra sweetness.
  • Sprinkle chopped pecans or raisins over the filling before rolling.
  • Swap half the cinnamon for extra cardamom for a more traditional Nordic flavor.

Storing & make-ahead

Store cooled buns in an airtight container at room temperature for up to 2 days. Warm briefly in a 300F oven or a few seconds in the microwave to revive them. They freeze well for up to 2 months; thaw and reheat before serving.

Good to know

Can I use only all-purpose flour?
Yes, but the bread flour adds structure and chew. All-purpose alone gives slightly softer, less bouncy buns, which is still delicious.
Can I make the dough ahead?
Yes. After the first rise, cover and refrigerate overnight. Let it come to room temperature before rolling and shaping.
Why are my buns dense?
Usually the yeast was killed by liquid that was too hot, or the buns didn't rise long enough. Give both rises the full time in a warm spot.
Do I need a stand mixer?
No. This dough is traditionally kneaded by hand on an oiled surface, though you can use a mixer with a dough hook if you prefer.

Related recipes