cinamon bunsYum cinnamon buns! They remind of when I was a child in Denmark. I would eat these by unrolling them little by little.

This recipe is easy and tasty. It is hard to stop once you get your teeth in these buns. The 30 cinnamon buns that I made didn’t last for long.

DOUGH (approx. 30 pieces):

  • 200 ml milk
  • 2 teaspoon of dry yeast or 50 grams of fresh yeast
  • 100 grams of soft unsalted butter
  • 2 eggs
  • ½ teaspoon cardamom
  • 2 tablespoons sugar
  • ½ teaspoon coarse salt
  • 540 grams all-purpose flour


  • 150 grams soft butter
  • 85 grams sugar
  • 2 tablespoons ground cinnamon


  • 1 beaten egg

Dough with filing

Shaping cinnamon bunsCutting the cinnamon bunsDIRECTIONS:

  1. Heat the milk to activate the yeast, either in a pot or in the microwave, to the following temperature:
    1. Using dry yeast 110 oF/ 42 oC
    2. Using fresh yeast 90 oF-100 oF/ 32oC-37oC
  2. Pour the milk in a bowl and dissolve the yeast. Add the remaining ingredients, but withhold a little of the flour for later with a wooden spoon stir all the ingredients together.
  3. Cover the bowl with a lid or some film, and let the dough rest at room temperature for ½ hour.
  4. Use the reserved flour to cover a surface, and knead the dough well. If needed, add the rest of the flour to the dough.
  5. Divide the dough into two equal parts with a dough roller, roll each part into a rectangle measuring 10”x16” (25x40cm).
  6. To make the filling, add together the butter, sugar and cinnamon, and mix well. Spread the filling evenly on top of the dough and roll them from the wide side.
  7. Cut each of the two rolls into 15 pieces, making a total of 30 cinnamon buns.
  8. Put the buns on a pan with a baking sheet and tuck the end pieces of each bun underneath the bun so it doesn’t unroll during the baking process.
  9. Let the cinnamon buns rest for another ½ hour.
  10. Preheat the oven to 437 oF (225oC).
  11. Beat the egg and glaze the top of each bun.
  12. Bake in the middle of the oven for about 10 min.
  13. Let them cool off and serve.

Cinnamon buns from the oven

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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