Classic Norwegian Cinnamon Rolls
Equipment
Ingredients
Dough
butter (melted)
150 g
full cream milk (warmed)
500 ml
active dry yeast
14 g
granulated sugar
110 g
egg
1 piece
all-purpose flour
825 g
ground cardamom
2 tsp
salt
0.5 tsp
Filling
butter (softened)
200 g
white sugar
180 g
ground cinnamon
4 tbsp
Topping
egg (beaten)
1 piece
powdered sugar
100 g
Instructions
Prepare milk mixture
Melt the butter and mix with the warmed milk. Heat to 37°C - do not let it get hotter.
Mix dry ingredients
Combine flour, yeast, sugar, cardamom and salt in a large bowl.
Knead the dough
Add the milk mixture and egg to the dry ingredients, then knead for 5–10 minutes until smooth.
First rise
Cover the dough and let it rise for 45–60 minutes, or until doubled in size.
Prepare filling
Mix the softened butter, sugar and cinnamon for the filling until well combined.
Roll and fill
Roll the dough into a rectangle, spread with filling, roll up and cut into 5 cm rolls.
Second rise
Place rolls on lined trays and let rise for another 30 minutes.
Bake
Brush with egg wash and bake at 230°C conventional for 8–10 minutes, until lightly golden.
Glaze and serve
Cool slightly and drizzle with icing glaze made from powdered sugar and water.
Original recipe
Storage
Store in airtight container. Glaze after reheating for best texture.
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