How Much Milk Do I Need For The Norwegian Cinnamon Buns?

Asked by Theannagreen. Answered on 31st October 2022

Full question

The Norwegian Cinnamon Bun recipe had too much milk so the dough doesn't knead. I added an extra 150g of flour and it was still too wet. The temperature in the oven also seemed too high as it burnt the top of the buns and the insides were still raw. What should I do?

Norwegian Cinnamon Buns

By Nigella

Our answer

Nigella's Norwegian Cinnamon Buns (from HOW TO BE A DOMESTIC GODDESS) are laced with cinnamon sugar and are perfect comfort food as the winter nights draw in.

Unfortunately, the absorbtion rates of flours do vary and in step 1 of the recipe it suggests to only add enough of the butter, milk and egg mixture to make a soft dough. So you should not add all of the liquid at once and you may not need all of the liquid. We suggest adding about half of the liquid and mixing this in, then adding the rest in generous splashes, mixing in each addition until you have a soft but not sticky dough. The buns are baked at a fairly high temperature and, as you can see from the photo, the odd caramelized edge is expected, and delicious. However, if your pan is smaller than the one suggested in the recipe then the rolls will take longer to bake, in which case we suggest covering the pan with a piece of foil once the outer edges darken and continue to cook until the rolls are baked through.