How to Master Cinnamon Buns

The secret to making soft cinnamon buns

Use room temperature ingredients
Take everything out in advance. When milk, butter, and eggs are at the same temperature, the dough comes together more evenly and rises better.

Measure precisely
Invest in a scale! Flour is easy to overmeasure with cups, which can make the buns dry. Weighing ensures you always get the right proportions.

Knead well
Proper kneading is the key to elastic gluten strands that hold the buns together. Knead your dough in the Ankarsrum Assistent Original stand mixer for at least 10 minutes.

Don’t skimp on the filling
The secret to buns that truly melt in your mouth lies in the filling. Be generous with butter, sugar, and cinnamon – and spread it evenly all the way to the edges..

Classic Cinnamon Buns

Soft, fluffy, and filled with cinnamon. A timeless favorite that’s always a success.

See the recipe

Sun buns

Let the sunshine in with sun buns made with a lemon and vanilla pastry cream.

See the recipe

Saffron Buns

Luxurious buns with the flavor of saffron and sweet almond paste. A festive favorite.

See the recipe

More tips for perfect buns

Use brown sugar in the filling
Brown or muscovado sugar adds a deeper, caramel-like flavor compared to white sugar. Combined with cinnamon, it creates a bakery-quality filling.

Brush with sugar syrup
Want buns that shine and stay soft longer? Brush them right after baking with a simple sugar syrup (equal parts water and sugar, boiled together).

Freeze unbaked buns
Always want fresh buns at home? Freeze them right after shaping, before the final rise. Then just thaw, let rise, and bake.

Cover while cooling
Buns keep developing flavor and texture as they cool. Place a kitchen towel over the tray to trap moisture – this keeps them soft and fluffy for longer.