Are you looking for a simple, homemade sweet-bun recipe? Danish Yeast Buns feature a rich, buttery cardamom dough filled with walnuts, dried cranberries, and raisins. They have a gentle sweetness and an inviting aroma—easy to make and perfect for sharing.
There is nothing like the scent of freshly baked buns filling your kitchen and tempting you to take the first bite. Warm buns are hard to resist, and these Danish-style rolls are no exception.
After a brisk walk in chilly air, return to a warm home and enjoy a bun with hot chocolate—a perfect cozy moment inspired by hygge.
Why you will love Danish yeast buns:
Bread and rolls are a staple across Europe, and while local bakeries are wonderful, nothing beats the flavor of home-baked pastries. These Danish-style buns have a soft, bread-like texture similar to dinner rolls but with a subtle sweetness. Warm cardamom complements the nuts and dried fruit without overpowering them. They are versatile—serve them plain, buttered, or with jam.
🛒 Ingredients and Notes
- All-purpose flour
- Eggs
- Butter
- Whole milk
- Quick-rising dry yeast
- Dried cranberries
- Raisins
- Chopped walnuts
- Cardamom
What is the difference between different types of yeast?
If you want to learn more about yeast varieties and how to use them, search for resources on active dry yeast, instant yeast, fresh yeast, and rapid-rise yeast to understand the differences and substitutions.
How to make walnut, cranberry, and raisin buns
Although these buns require time to rise, they are straightforward to prepare. Most of the time is passive while the dough proofs.
*A printable recipe card and full details are provided below in the recipe section.
- Make the dough – Warm the milk to about 100–110°F (finger-warm), then stir in the yeast, softened butter, and one egg. Combine the dry ingredients separately (flour, brown sugar, salt, and cardamom) along with the dried fruit and nuts. Add the dry mix to the wet and mix until a cohesive dough forms. Knead until smooth and elastic, about 4–6 minutes by mixer or a bit longer by hand. Cover and let the dough rise until doubled, about 1–2 hours.
- Shape the buns – Turn the risen dough onto a lightly floured surface, knead gently, then divide into 24 even pieces. Shape each into a smooth ball by tucking seams under, place on lined baking sheets, cover, and let rise for 30 minutes.
- Bake – Brush the tops with a beaten egg (and sprinkle raw sugar if you like). Bake in a preheated 400°F oven for 20–25 minutes or until golden and slightly firm. Brush warm buns with butter for a shiny, soft crust. Cool on a wire rack.
- Keep the dough bowl near (but not on) a gentle heat source to speed rising when needed.
- Measure ingredients before you start; the recipe comes together quickly once you begin.
- Milk activates the yeast—avoid temperatures that are too hot or they will kill the yeast. Aim for roughly 100–110°F (baby bottle warm).
- Make rolls the same size for even baking. You can divide by eye, by patting the dough into a rectangle and cutting, or by weighing pieces for precision.
- When forming balls, pull the seams underneath and twist slightly so the top is smooth.
- If the tops brown too quickly, tent with foil and continue baking until done. Check a center roll for doneness before removing from the oven.
- For extra flavor, toast the nuts briefly on a baking sheet at 400°F for about 8–10 minutes before adding to the dough.
- Substitute hazelnuts or sunflower seeds for walnuts if preferred.
- These buns are mildly sweet; increase sugar by a tablespoon if you prefer a sweeter roll.
🍽 How To Serve
These buns are excellent with morning coffee or tea, served warm with butter, or as an afternoon treat alongside hot chocolate and jam. They also toast well the next day—slice and warm before serving.
Can you freeze yeast buns?
Yes. Cool the buns completely, then wrap them in foil or plastic and place in an airtight freezer bag for up to two weeks. Thaw at room temperature and rewarm in foil at 350°F for about 10 minutes if you like them warm.
More pastries to try:
- Soft pretzel corners
- Bavarian pretzel rolls
- Parmesan and sesame buttermilk biscuits
- Artisan bread
- No-yeast milk bread
Enjoyed this recipe? Leave a rating and a short note in the comments when you make it. Your feedback helps others and is always appreciated.
Danish Walnut-Cranberry-Raisin Yeast Rolls
EQUIPMENT
- Stand mixer
- Spatula
- Baking pan
Ingredients
- 1 package quick-rising dry yeast (2 ½ teaspoons / 21 g)
- 1 ½ cups lukewarm whole milk
- 7 tablespoons butter, softened
- 2 eggs, divided
- 4 ½ cups all-purpose flour
- 1 tablespoon light brown sugar
- 1 ½ teaspoons salt
- 2 teaspoons cardamom
- 1 cup raisins
- 1 cup dried cranberries
- 1 cup chopped walnuts
- Cooking spray or parchment paper for baking sheets
Instructions
- In the bowl of a stand mixer, dissolve the yeast in the lukewarm milk. Add 7 tablespoons softened butter and one egg, stirring to combine.
- In a separate bowl combine the flour, brown sugar, salt, cardamom, cranberries, raisins, and chopped walnuts.
- Add the dry ingredients to the milk mixture and stir with a spatula or wooden spoon until combined.
- Attach the dough hook and mix on low speed until the flour is incorporated, scraping the bowl as needed. Increase to medium speed and mix until a ball forms. (Alternatively, knead by hand on a floured surface.)
- Mix until the dough is smooth, elastic, and slightly tacky, adding a tablespoon of flour at a time if necessary, about 4 minutes by mixer.
- Transfer the dough to a floured surface and knead briefly for about 2 minutes, then place it in a lightly oiled bowl, cover, and let rise until doubled in size, about 1–2 hours.
- Turn the risen dough onto a floured surface, knead gently, and divide into 24 even pieces. Shape each piece into a smooth ball and place on prepared baking sheets. Cover and let rise for 30 minutes.
- Preheat the oven to 400°F (200°C). Brush the risen buns with a beaten egg and, if desired, sprinkle raw sugar on top.
- Bake for 20–25 minutes until golden and slightly firm to the touch. Cool on a wire rack. Brush with butter for a soft, glossy finish.
Notes
- Keep the dough bowl near (not directly on) a warm spot to help rising.
- Measure ingredients before you begin—the recipe moves quickly once assembled.
- Warm milk to about 100–110°F to activate the yeast but avoid overheating.
- For even rolls, divide the dough into equal portions either by cutting a rectangle into squares or by weighing pieces.
- Roll each ball with seams underneath so the top stays smooth.
- If the tops brown too fast, tent with foil and continue baking until cooked through.
- Toast nuts briefly at 400°F on a baking sheet for 8–10 minutes for more flavor.
- Swap walnuts for hazelnuts or sunflower seeds if preferred.
- Add an extra tablespoon of sugar if you want a sweeter roll.
Nutrition
Carbohydrates: 29 g (10%) |
Protein: 4 g (8%) |
Fat: 8 g (12%) |
Saturated Fat: 1 g (5%) |
Cholesterol: 15 mg (5%) |
Sodium: 198 mg (8%) |
Potassium: 127 mg (4%) |
Fiber: 2 g (8%) |
Sugar: 5 g (6%) |
Vitamin A: 191 IU (4%) |
Vitamin C: 1 mg (1%) |
Calcium: 32 mg (3%) |
Iron: 2 mg (11%)