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American recipe of sugar and cinnamon buns

I have at least two versions of this recipe, but here is an American one with measurments in ounces, cups and Fahrenheit degrees!

Approximately 20 large buns or 50 regular size


  • 4 oz of butter
  • 2 cups of milk
  • 1/4 oz of fast-acting yeast
  • 0.5 tea spoons salt
  • 0.75 cups of sugar
  • 1 tea spoon of ground cardamom
  • 4-6 cups of wheat flour


  • 8 oz of soft (room tempered) butter
  • 1 tablespoon of cinnamon
  • 1 cup of sugar


  • 1 egg
  • 0.5 cup of sugar

How to make it:

  1. Heat the margarine/butter with the milk in a microwave until the butter has melted and the milk has the same temperature as your finger.
  2. Mix sugar, salt and cardemom in a bowl.
  3. Crumble the yeast into the bowl.
  4. Add the milk and butter mixture. and stir until the yeast has dissolved.
  5. Add 1 liter of flour and mix until you get a nice dough.
  6. Leave the dough covered to rise for 40 min.
  7. Flatten the dough in the shape of a big square or rectangle. Divide it in two  at the center.
  8. Mix all the ingredients for the filling. Spread the filling evenly on the two rectangles.
  9. Roll each rectangle so that it looks like a swiss roll. Cut the roll in slices of 1 cm for small buns or 2 cm for the larger buns.
  10. The larger buns should be tapped and cut almost through at the center. Then twist the dough and form a spiral.
  11. Put the buns on a plate and let it rise under a piece of cloth for about 20 min.
  12. Whisk the egg and brush some egg on each bun. Sprinkle the sugar on top.
  13. Bake in the middle of the oven at 425F for 10 min for larger buns or 5-10 min for regular buns.

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