Cinnamon rolls on a tray after baking. Top view

Makes about 30

200 g/7 oz butter
700 ml/milk
1 packet dried yeast (preferably the kind for sweet dough, as it’s a bit stronger)
170 g/6 oz sugar
1 tsp cardamom
Approx. 1 kg/2 lb 4 oz plain flour
1 egg for brushing

For the filling

200 g/7 oz butter
100 g/3 1/2 oz sugar

You can also put raisins and chopped nuts in the buns.


Step 1

Melt the butter, pour in the milk and heat to body temperature.

Step 2

Transfer to the mixer bowl and add the flour, cardamom, sugar and dried yeast. Knead to a dough at medium speed for 10 minutes. If the dough is very sticky, add a little more flour.

Step 3

Set aside to rise in a warm place until the dough has doubled in size. Remove from the bowl and roll on a floured surface to a thickness of 5 mm/¼ inch.

Step 4

Cut shavings of butter with a cheese slicer and lay them on the dough. Sprinkle over a good layer of sugar and then with cinnamon.

Step 5

Roll the dough into a sausage shape and cut in slices 3-4 cm/1 1/4- 1/2 inches thick. Arrange on a baking sheet lined with baking parchment.

Step 6

When all the slices have been placed on the baking sheet, cover with a cloth and set aside again to rise in a warm place.

Step 7

The buns are ready for baking when they have at least doubled in size. It is important that they rise sufficiently so they will be nice and light. Brush with a little beaten egg and bake for 15 minutes at 180 °C/350 °F.

Step 8

Leave to cool on a wire rack (but they are best when warm, straight from the oven!).

Recipe taken from World Champion: From Childhood to the Bocouse d’Or by Geir Skeie