---
title: Kanelboller (Norwegian Cardamom Cinnamon Buns)
servings: 12
prep time: 35 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/kanelboller-norwegian-cinnamon-buns
---

Gather @all-purpose flour{600%g}, @dry yeast{14%g}, @ground cardamom{1.5%tsp} and @ground cinnamon{2%tbsp}.

Warm the @milk{250%ml} to lukewarm, dissolve the yeast and a pinch of the @sugar{80%g} into it, and let stand until foamy, about 10 minutes. ~{10%minutes}

Beat in the remaining sugar, 1 @egg{2}, half the softened @butter{150%g} and the cardamom, then work in the flour to a soft dough; knead about 8 minutes until smooth and elastic.

Cover and let rise in a warm spot until doubled, about 1 hour. ~{1%hours}

Roll the dough into a large rectangle, spread with the remaining softened butter, then scatter evenly with the @brown sugar{80%g} and cinnamon.

Roll up tightly into a log, slice into 12 rounds, and set them cut-side up in muffin cups or on a lined tray, spaced apart.

Cover and let rise again until puffy, about 30 minutes. ~{30%minutes}

Brush with the beaten egg, scatter with @pearl sugar{3%tbsp}, and bake at 200°C until deep golden, 12 to 15 minutes. ~{810%seconds}

Cool on a rack until just warm — the filling stays molten longer than it looks.