Danish Cinnamon Custard Buns

8 servings

150 minutes

Danish cinnamon rolls with custard are the true embodiment of northern baking, combining coziness and sophistication. This recipe originated in Denmark, a country known for its fluffy, spiced rolls that fill the air with aromas of cinnamon and butter. The taste of these rolls is a delicate blend of sweetness and warm spice notes, while the cream adds softness and richness. They can be served as a morning treat with a cup of coffee or as a cozy dessert on a cold day. With their airy dough and rich flavor, they have become a favorite delicacy in Scandinavian homes. Their pleasant texture and appetizing aroma make them an indispensable attribute of family tea gatherings and celebrations.

Energy value per serving

• Calories: 415.7
• Proteins: 8.1g
• Fats: 19.7g
• Carbohydrates: 51.2g

Ingredients

• Premium wheat flour: 3.8 glass
• Milk: 375 ml
• Water: 3 tbsp
• Chicken egg: 1 pc
• Dry yeast: 2 tsp
• Butter: 160 g
• Salt: 0.5 tsp
• Sugar: 7 tbsp
• Ground cinnamon: 4 tsp
• Vanillin: to taste

Cooking steps

1. Dough starter: combine 3 tablespoons of water, 125 ml of milk, 1 tablespoon of sugar, and salt, mix, cover with a towel, and place in a warm spot for 15 minutes.

   Required ingredients:

   • Water: 3 tablespoons
   • Milk: 375 ml
   • Sugar: 7 tablespoons
   • Salt: 0.5 teaspoon

2. Mix the egg with 2 tablespoons of sugar until smooth, then add 65 grams of melted butter.

   Required ingredients:

   • Chicken egg: 1 piece
   • Sugar: 7 tablespoons
   • Butter: 160 g

3. Add one cup of flour to the dough, mix. Add the second cup of flour and the egg-butter mixture, mix. Add the third cup of flour and the remaining 125 ml of milk, mix.

   Required ingredients:

   • Premium wheat flour: 3.8 glasss
   • Premium wheat flour: 3.8 glasss
   • Butter: 160 g
   • Milk: 375 ml

4. Knead the dough, adding the remaining 1/2 cup of flour if necessary. It may all be used or not needed (depending on the consistency). The dough should be soft, not sticky to the hands, but not too dense.

   Required ingredients:

   • Premium wheat flour: 3.8 glasss

5. Grease a separate bowl with oil, transfer the dough, grease it with oil to prevent drying, cover with a towel, and leave in a warm place for 45-60 minutes.

   Required ingredients:

   • Butter: 160 g

6. For the filling, mix 45 grams of softened butter, 1 tablespoon of sugar, and cinnamon.

   Required ingredients:

   • Butter: 160 g
   • Sugar: 7 tablespoons
   • Ground cinnamon: 4 teaspoons

7. Knead the prepared dough, roll it into a rectangle 5-7 mm thick, spread with filling, and roll it into a tight roll.

8. Divide the roll into 8 pieces. Grease the multicooker bowl with oil, arrange the buns in a circle plus one in the center at a small distance from each other, as they will increase in size during baking.

9. Bake in the multicooker on the 'Baking' mode for 60 minutes.

10. Take the ready buns out of the bowl and prepare the cream while they cool.

11. Heat 125 ml of milk with 3 tablespoons of sugar over low heat until the sugar dissolves.

    Required ingredients:

    • Milk: 375 ml
    • Sugar: 7 tablespoons

12. Stir the milk, gradually adding 2 tablespoons of flour.

    Required ingredients:

    • Premium wheat flour: 3.8 glasss

13. Cook, stirring continuously, until the consistency of thick sour cream.

14. Remove from heat and cool to 35–40 degrees. To prevent a film from forming, you can continue stirring until it cools (just a few minutes) or cover with plastic wrap touching the surface.

15. In the warm mixture, add 50 grams of softened butter and vanillin, whisking until smooth.

    Required ingredients:

    • Butter: 160 g
    • Vanillin:  to taste

16. Brush the buns generously with cream on top, and they can be served.