Cinnamon buns are a classic Danish pastry often used as a delicious side to a cup of coffee. 

Cinnamon buns are associated with what the Danes call ”hygge” which means coziness. 

The buns are easy to make and very delicious - especially when heated. 



(25 buns) 

35 g (1¼ oz) yeast

100 g (3½ oz) sugar

300 ml (1½ cup) milk

1 egg

120 g (4 oz) butter

1 tsp salt

1 tbs ground cardemom

750 g (26 oz) flour



100 g (4 oz) butter

50 g (2 oz) sugar

2 tbs cinammon



1 egg

2 tbs water

pearl sugar



Crumble the yeast in a bowl and stir in a few tablespoons of milk. 

Melt the butter and pour the milk on it. 

Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. 

Let the dough rise while covered at room temperature for 30 minutes.


Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide. 

Spread the room-temperature butter on top. 

Make a mixture of sugar and cinnamon and sprinkle it over the dough. 

Roll the dough the long way and cut the roll into about 25 slices. 

Place them with the cut edge upward in paper molds. 

Place on a baking sheet and let rise under a towel for about 

60 minutes or until the buns have doubled in size.


Beat together the egg and water, brush the mixture carefully on the 

buns and sprinkle pearl sugar on top. Bake in the oven (220°C/425°F) f


or 5–6 minutes. Allow to cool on a rack.