Recipe: Appetizing Traditional Norwegian cinnamon buns

Traditional Norwegian cinnamon buns. Traditional Norwegian cinnamon buns aren't frosted or glazed, but are usually topped with pearl sugar or regular granulated sugar. This recipe for cinnamon buns came from Aslaug Sandvik, a woman of important Norwegian culinary influence to me since she's the mother of my Norwegian. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture.

Traditional Norwegian cinnamon buns My Norwegian buddy spoke to me about a little bun which is one of the most traditional and beloved snacks of Norway. Much like the croissant is to France, the boller, or bolle, is to Norway. We call them Kanelbullar, or just bullar (buns). You can cook Traditional Norwegian cinnamon buns using 18 ingredients and 12 steps. Here is how you cook it.

Ingredients of Traditional Norwegian cinnamon buns

  1. You need of dough.
  2. Prepare 600 ml of whole milk.
  3. Prepare 2 tsp of salt.
  4. Prepare 1 kg of flour.
  5. Prepare 1 tsp of vanilla sugar.
  6. It's 2 tsp of ground cardamom.
  7. Prepare 150 grams of butter (yes, real butter).
  8. Prepare 130 grams of granulated sugar.
  9. It's 50 grams of fresh yeast.
  10. It's of filling.
  11. You need 50 grams of softened margarine.
  12. It's 100 grams of brown sugar.
  13. Prepare 4 tbsp of cinnamon.
  14. Prepare of icing (Cinnabon style).
  15. It's 120 ml of softened margarine.
  16. It's 338 grams of powdered sugar.
  17. Prepare 56 grams of cream cheese.
  18. Prepare 1 pinch of salt.

In Danish, Kanelsnurrer - twists - or snegle, snails. We eat these with our coffee, late mornings or afternoons. Mom's Homemade Cinnamon Buns Recipe is our Christmas Brunch Staple. My daughters love my mom's cinnamon buns.



Traditional Norwegian cinnamon buns instructions

  1. melt butter and mix with milk. make sure the mixture is 30 C, then dissolve yeast in mixture. You can use dry yeast instead, but then you want to mix it with the dry ingredients and increase the temperature of the milk by a couple of degrees. However, they do turn out best with fresh yeast. If you're using dry yeast 25 g should be enough.
  2. mix all dry ingredients well.
  3. add milk mixture to dry mixture and knead for 3-4 mins. if you're using a machine, mix for 8 minutes.
  4. lightly grease a large bowl an place the dough in it. leave to rise for 30 mins.
  5. When risen knead a couple of times only. roll the dough into a rectangle. Size depends on how chunky you want the buns. I usually roll it out till it's 5-8 mm thick..
  6. you'll want to handle your dough gently from now as it is rising. smooth on a thin layer of margarine, sprinkle brown sugar and cinnamon in even layers on top. I generally use more sugar than I think I need as some of it will melt away in the oven. Don't really measure out this part.
  7. roll into a sausage. make sure it's pretty tightly rolled. cut 1 inch slices. I use my index finger to measure, so about the length of the two first joints ;).
  8. place on baking sheets with the sliced side up. I normally place 12 on each sheet to give them enough room to rise. leave to rise under kitchen towels in a warm room for an hour..
  9. Heat your oven to 210 C.
  10. Brush a bit of milk on the buns and bake for 10-15 minutes.
  11. cool on a wire rack.
  12. The icing is one I borrowed from a Cinnabon recipe.

I rarely make them, as she always has them made about when I start thinking about it during the holiday season. Yet, I made them often enough when the girls were younger that I. This easy cinnamon bun recipe puts a lot of the cinnamon sugar on the top, rather than hidden away inside. The Swedes know how to live - their cinnamon buns are a prime example. Photographs: Felicity Cloake for the Guardian.

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