Traditional Norwegian cinnamon buns. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture. Don't worry if they catch in places - see mine in the picture. Norwegian kanelboller are a staple in every bakery and cafe in Norway.
Hi sweet readers, These classic Norwegian cinnamon buns, also named, "Bergen's Skillingsboller" Originated in Bergen know as- "The most Beautiful City of Norway"! These cinnamon buns are special in taste, and very different than the American version. These rolls are loaded with butter from the. 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
- Prepare of dough.
- It's 600 ml of whole milk.
- It's 2 tsp of salt.
- It's 1 kg of flour.
- Prepare 1 tsp of vanilla sugar.
- You need 2 tsp of ground cardamom.
- Prepare 150 grams of butter (yes, real butter).
- You need 130 grams of granulated sugar.
- Prepare 50 grams of fresh yeast.
- Prepare of filling.
- You need 50 grams of softened margarine.
- You need 100 grams of brown sugar.
- It's 4 tbsp of cinnamon.
- Prepare of icing (Cinnabon style).
- You need 120 ml of softened margarine.
- You need 338 grams of powdered sugar.
- It's 56 grams of cream cheese.
- Prepare 1 pinch of salt.
Stir until butter is just (Optional: Sprinkle pearl sugar or granulated sugar over the buns just as you take them out of the oven. The heat from the buns will make the sugar stick. These cinnamon buns are baked side-by-side which menas no dry edges. Easy recipe for traditional Nordic Cinnamon buns.
Traditional Norwegian cinnamon buns instructions
- 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.
- mix all dry ingredients well.
- add milk mixture to dry mixture and knead for 3-4 mins. if you're using a machine, mix for 8 minutes.
- lightly grease a large bowl an place the dough in it. leave to rise for 30 mins.
- 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..
- 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.
- 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 ;).
- 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..
- Heat your oven to 210 C.
- Brush a bit of milk on the buns and bake for 10-15 minutes.
- cool on a wire rack.
- The icing is one I borrowed from a Cinnabon recipe.
These buns are baked side-by-side which means that they do not have any dry edges. The cinnamon bun's origin is a hotly debated topic. Usually, we won't shy away from a debate, but Cinnamon buns are made a variety of different ways. You can swirl them and pop them into a little paper case to keep all the buttery sugary gooeyness; do. These classic Norwegian cinnamon buns also named, "Bergen's Skillingsboller," originated in Bergen, known as "the most beauti.