Dutch Suikerbrood: Traditional Cinnamon Sugar Buns Recipe

Dutch Suikerbroodjes

Can you smell them already? Freshly baked sugar rolls fill the kitchen with a warm, sweet aroma. The dough is rich and tender, the crust pleasantly crisp, and the pearl sugar on top gives every bite a delicate crunch. These buns are luxurious yet straightforward and melt in your mouth.

One of the great advantages of this recipe is the two-stage dough method. You prepare a poolish (pre-ferment) first, which you can make the day before. After an overnight rest in the refrigerator, you shape and proof the rolls for a short time and bake them off, so you can serve warm buns with minimal effort in the morning.

They’re so tasty that a light smear of butter is all they need. Served on a relaxed Sunday morning, these sugar buns are sure to be a crowd-pleaser.

What do you need for Butter Sugar Bun?

Below are the main ingredients used for these Dutch suikerbroodjes. Exact amounts are listed in the recipe card further down.

• Flour – All-purpose flour works well for these buns.
• Yeast – The recipe uses instant yeast. If you prefer fresh yeast, adjust the amount and dissolve it in lukewarm milk first. Dry yeast should also be dissolved if the recipe calls for it.
• Salt – Adds flavor. Keep salt separate from yeast during mixing to avoid inhibiting fermentation.
• Milk, butter and eggs – These ingredients give the rolls a rich, creamy texture. Use unsalted butter and add salt separately.
• Sugar – Feeds the yeast and helps the dough rise to a light, airy final texture.
• Pearl sugar (nib sugar) – Coarse sugar that keeps its shape during baking and gives a signature crunch.
• Egg yolk – Mixed with a splash of milk and brushed on top for a shiny, golden finish.

How to prepare Easy Sugar Rolls

A printable recipe card with precise measurements and step-by-step instructions is included below.

1. Make the poolish: whisk lukewarm milk with yeast and a small amount of sugar, stir in some flour to form a loose dough, cover and let it rise for about 2 hours until doubled. This pre-ferment enhances flavour.
2. In a large bowl combine the remaining flour, salt and sugar. Add the remaining milk, eggs and softened butter and mix briefly. Add the poolish and knead until a smooth, elastic dough forms. Shape into a ball, place in a greased bowl, turn once and cover with plastic wrap. Refrigerate for about 12 hours for a slow, cold rise.
3. Remove the dough from the refrigerator, press out excess air and divide into ten equal pieces. Shape each piece into a round and let them rest for 15 minutes. Then round them again by pulling the top of the dough towards the back and sealing the seam tightly. Place the rolls on a baking tray lined with parchment. Cover and allow to rise for about 1 hour. Make a shallow cut or nick in the top of each bun.
4. Preheat the oven. Mix the egg yolk with a tablespoon of milk and brush the tops of the buns. Sprinkle each bun with pearl sugar. Bake at the temperature specified in the recipe card until golden brown and cooked through.

Did you make this recipe? Tag #byandreajanssen on Instagram — I love seeing your creations and often share favorites. If you enjoyed the recipe, please leave a rating in the recipe card; feedback helps other home bakers and the author.

Need more inspiration? Check the recipe card below for additional variations and tips.