youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More answers

Dough Base For Cinnamon Buns

Asked by bakinginthedeep. Answered on 13th April 2020

Full question

What is the point of the dough base for the Norwegian Cinnamon Buns? It seems a waste of ingredients - can't I just use this dough to make an extra roll since the tin is lined with parchment?

Image of Nigella's Norwegian Cinnamon Buns
Photo by Petrina Tinslay
Norwegian Cinnamon Buns
By Nigella
  • 14
  • 2

Our answer

Nigella's Norwegian Cinnamon Buns (from HOW TO BE A DOMESTIC GODDESS) are made with a sweet filling of butter, sugar and ground cinnamon. Part of the bread dough is rolled out into a rectangle and used to line the bottom of the roasting tin that will take the filled rolls formed from the remaining dough.

As the rolls bake some of the buttery filling tends to leak out of the bottom of the buns. The dough sheet underneath the buns absorbs any of the flavoured butter that leaks out and is delicious to eat. In addition, the buns are baked at a fairly high temperature and the dough sheet prevents the bottom of the buns from scorching, which would happen if the butter mixture leaked into the bottom of the roasting tin.

Tell us what you think