Cinnamon rolls are as popular in Norway as in the United States. The difference is that we don’t use cream cheese frosting on top. They are in a Norwegian style, so expect them to be different.
1000g white flour
2 tbsp. cardamom
6 dl. milk
1 tbsp. vanilla
2 tbsp cinnamon
2 tbsp. cinnamon
Servings: 12 rolls
Baking time: 15-17 minutes
Total time: 2 hours
Start by melting butter in a small casserole pot.
When melted add in the milk and heat up to approximately 37-40oC (100-110oF) + (2 minutes should do it)
Add flour, cardamom, sugar, vanilla, cinnamon, and yeast in a mixer bowl.
Pour in the butter and milk mixture.
Use the “hook” tool and start the mixer at low speed for 2 minutes.
Continue mixing at full speed for another 7 minutes.
Add more flour if the dough gets too sticky.
Take out of the bowl and let it rest on the kitchen counter for 15 minutes.
Add butter, cinnamon, and sugar to a mixer with the grinding tool. Whisk this until it has gotten a smooth consistency. (Would be easier if you’d use room tempered butter.)
Flatten out the dough with a roller, and spread a thin layer of the cinnamon mixture.
Roll it up and cut out 9 rolls.
Place 9 rolls on each baking sheet, with a baking paper.
Mix 1 egg + 2 tbsp. hot water, and brush the rolls with the mixture.
Let the rolls rise for about 20-30 minutes in a hot place.
Quickly get them into the oven. They need about 17 minutes to bake. When the color is golden brown, they are done.