Make classic Scandinavian cinnamon buns with Nigella Lawson's all-in-one recipe (2024)

Cinnamon buns are popular in Northern Europe, particularly Scandinavia (Image: Getty)

There's so much to like about cinnamon buns, from the cloud-like dough to the sweet yet spiced paste that's swirled throughout.

The chef said: "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."

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Making cinnamon buns from scratch means they can be loaded up with filling and covered in icing (Image: Getty)

Ingredients

For the dough

• 600g plain flour
• 100g sugar
• Half a teaspoon salt
• Three 7g sachets of easy-blend yeast
• 100g unsalted butter
• 400ml milk (room temperature)
• Two eggs (room temperature)

Filling

• 150g soft unsalted butter
• 150g sugar
• One and a half teaspoons of cinnamon
• One egg (beaten) to glaze

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Method

This recipe calls for an all-in-one method, so a large mixing bowl is essential. In this, combine the flour, sugar, salt and yeast based on the measurements for the dough.

Next, melt the butter and whisk it into the milk and eggs in a separate bowl, then stir in enough of the dry mixture to form a soft dough.

Mix to combine then knead into a complete dough using your hands, or the hook of a food mixer. When soft and springy, mould the dough into a ball and place it in an oiled bowl covered with cling film.

Leave this to rise for 25 minutes on the kitchen counter. Meanwhile, preheat the oven to 230C/210C fan/ gas mark 8/ 450F.

Take one-third of the risen dough and stretch it to fit a roasting tin (around 33cm x 24cm). Line the tin with baking paper on the bottom and sides, position the layer of dough over the top then roll out the remaining dough on a lightly floured surface.

Aim for a rectangle or 50cm by 25cm to make plenty of buns from. Next, mix the filling ingredients in a small bowl to form a buttery paste, then spread this all over the rectangular dough sheet.

Roll it up from the longest side to form a giant sausage, as put by Nigella, then cut the roll into 2cm slices roughly 20 times before placing them in the prepared tin.

Nigella noted: "Don't worry if they [the rolls] don't fit snugly together as they will swell and become puffy when they prove. Brush them with egg and then let them rise again for about 15 minutes to let them get duly puffy."

Finally, place the tray in the hot oven for 20-25 minutes by which time the buns should be golden brown. When cooked, remove the buns from the tin and pick up the whole sheet of baking paper then transfer them like that ready to serve.

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