Norwegian Kanelboller Or Cinnamon Roll Recipe
Norwegian kanelboller are a staple in every bakery and cafe in Norway. They are essentially a sweetened, cardamon scented dough, leavened with yeast and baked with a cinnamon sugar filling.While this recipe can be made my hand, using a standing mixer will make your life much (much) easier. All ingredients must be room temperature, including the butter and eggs.
1 hour 45 mins
1 kilogram (2.2 lbs.) flour
1 package (7 grams) dry active yeast
1 teaspoon salt
2 teaspoons ground cardamom
150 grams (2/3 cups) sugar
1 egg, room temperature
600 ml (2½ cups) milk
150 grams (2/3 cup) butter, room temperature
115 grams butter (1/2 cup), room temperature
6 tablespoons cinnamon
75 grams (1/3 cup) sugar
1 egg, room temperature, whisked with a fork
Add all dry ingredients into the mixing bowl. Add one egg to the bowl, and using the dough hook attachment, mix the egg on low speed until incorporated into the flour mixture. Set aside.
Warm the milk until slightly warm (but not hot) on the stovetop.
Carefully add the warm milk to the flour mixture, and blend at low speed for 5 minutes. When the dough sticks to the hook, and pulls away from the sides of the bowl completely, it's finished.
Next, slightly melt 150 grams of butter. Slowly add the melted butter to the dough mixture in thirds, rather than all at once. Continue to mix the dough until all of the butter is throughly incorporated. Once finished, cover the bowl with plastic cling film and set aside for 45 minutes, or until the dough has doubled in size.
While the dough is rising, mix the remaining butter, cinnamon and sugar together to form a soft paste. Set aside.
Pre-heat oven to 200 degrees Celsius/390 Fahrenheit.
Once the dough has risen, lightly dust your countertop with flour and begin to knead the dough for approximately 5-7 minutes. The dough will feel slightly oily to begin with but will become less so once kneaded. Once the dough has been kneaded, roll it out into a flat large circular form.
Once the dough has been rolled out flat, spread the cinnamon paste onto one half of the dough. Place the opposite half of the dough on top of the filling, and cut into 2½ cm or 1-inch wide strips.
Twist the buns (see video below), and set aside on a baking sheet lined with baking (parchment paper), for 15 minutes for additional rising. Once 15 minutes has passed, top buns with egg wash and bake for 15 minutes, or until slightly golden brown.
Serve and enjoy!
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