Recipe of Super Quick Homemade Traditional Norwegian cinnamon buns

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, traditional norwegian cinnamon buns. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Traditional Norwegian cinnamon buns is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Traditional Norwegian cinnamon buns is something which I have loved my whole life. They’re nice and they look wonderful.

These classic Norwegian cinnamon buns also named, "Bergen's Skillingsboller," originated in Bergen, known as "the most beautiful city of Norway!" These cinnamon buns are special in taste, and very different than the American version. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture. Try to get even coverage on the whole of the dough. Roll it up from the longest side until you have a giant sausage.

To begin with this particular recipe, we have to first prepare a few components. You can cook traditional norwegian cinnamon buns using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Traditional Norwegian cinnamon buns:

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

Norwegian Cinnamon Buns 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. Boller come in several varieties, including ones with raisins, chocolate or cinnamon and sugar baked in, as well as plain varieties. Add the milk and heat until lukewarm.

Steps to make Traditional Norwegian cinnamon buns:

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

Boller come in several varieties, including ones with raisins, chocolate or cinnamon and sugar baked in, as well as plain varieties. Add the milk and heat until lukewarm. So, here are some facts: Real cinnamon buns, the ones Mamma makes at home, are made using a yeast dough, not a laminated dough. Real buns are strong, full of cardamom and cinnamon.. I used to make cinnamon rolls and stick buns professionally.

So that is going to wrap it up for this exceptional food traditional norwegian cinnamon buns recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!