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Homemade danish cinnamon sugar buns.

Cinnamon Sugar Buns

NIgella Lawson
These delicious buns use homemade danish pastry dough. Wrap them in a sugar coating and bake. A perfect breakfast is born.
Prep Time 1 d 45 mins
Cook Time 20 mins
Total Time 1 d 1 hr 5 mins
Course Breakfast
Cuisine Danish
Servings 12 buns
Calories 341 kcal

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • spatula
  • Standard Muffin tin
  • Whisk
  • Rolling pin
  • Pastry cutter
  • pastry brush

Ingredients
  

Quick Danish Dough

  • ¼ cup warm water
  • ½ cup milk room temperature
  • 1 large egg room temperature, slightly beaten
  • 2 drops almond extract
  • cup all-purpose flour
  • ¾ cup bread flour
  • teaspoon active dry yeast 1 packet
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter cubed and diced

Sugar Buns

  • 6 tablespoon unsalted butter browned and cooled
  • cup granulated sugar
  • cup light brown sugar
  • 2 tablespoon orange zest
  • teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamon
  • teaspoon ground nutmeg
  • pinch of salt

Instructions
 

Quick Danish Dough

  • In a small bowl, stir together the warm water, milk, egg and almond extract.
  • In a large mixing bowl, whisk together both flours, sugar, salt and active dry yeast. Scatter the cubed butter across the flour mixture. With a pastry cutter, cut the butter into the dry mixture. Stop once butter is distributed and chunks are visible.
  • In the center of the dough, make a well. Pour in the egg/milk mixture. Stir everything together to create a messy dough. It may be sticky and uneven, but don't worry. As long as all of the flour is combined, it is ready. Cover the bowl with plastic wrap and refrigerate overnight.
  • Bring the dough to room temperature. Roll out on a lightly floured surface into a 20 inch square. Fold the dough in thirds (like a business letter). Turn the letter 90 degrees counter-clockwise so that the ends are at your left. Roll out again, fold, and turn. Repeat the process 3 more times (5 folds total). If dough gets sticky, chill in between. Wrap in plastic wrap and chill for 20 minutes before cutting.

Sugar Buns

  • In a small bowl, combine both sugars, orange zest, spices and salt. Set aside.
  • Using a pastry brush, brush each muffin tin with the browned butter (1-2 tbsp) total. Coat each tin with granulated sugar. Shake out the excess and set aside. Allow pastry dough to come to room temperature before rolling out.
  • On a lightly floured work surface, roll out dough to an 8x20 inch rectangle. Brush the rest of the browned butter on the rectangle, only leaving about a ½ border along the sides. Sprinkle the sugar mixture over top of dough and lightly pat it down.
  • Starting from the longest side closest to you, roll the dough into a tight log. Pinch the seam and seal. Turned the rolled dough onto its seam and cut out 12 equal portions.
  • Place slices into prepared muffin tin. Set in a warm spot for about 45 minutes or until they have doubled in size.
  • Preheat oven to 375°. Bake until the buns are slightly puffed up and golden brown (20 minutes). When they immediately come out of the oven, turn them onto a sheet pan and flip right side up. Once they are manageable to touch (5-7 minutes), roll each bun in granulated sugar. Coating completely and shaking off excess. Serve and enjoy!

Nutrition

Serving: 12bunsCalories: 341kcalCarbohydrates: 32gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 72mgSodium: 210mgPotassium: 86mgFiber: 1gSugar: 13gVitamin A: 692IUVitamin C: 1mgCalcium: 35mgIron: 1mg
Keyword Breakfast, danish,
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