After posting a picture of my cinnamon rolls on Instagram many of you requested the recipe on my blog. I don’t know why, but the last weeks I’ve been craving cinnamon rolls, so a couple of days ago decided to make my own cinnamon rolls.
I know many of you will ask me now if this is my everyday diet, the answer is no, but since I moved back to Norway I’ve started cooking more and I really enjoy it. I’ve always loved baking and cinnamon rolls is something my mom uses to make all the time when I was little (our freezer was always full of buns, cakes, cinnamon rolls etc). :)
This portion will give you about 20 cinnamon rolls. For the filling I didn’t use a recipe so it’s better to see for yourself while spreading it on the dough. So, this is what you’ll need;
- 750 grams flour
- 50 grams yeast
- 100 gram sugar
- 0,5 teaspoon salt
- 1 teaspoon cardamom
- 150 grams butter/margarine
- 0,3 liter milk
- 100 grams butter
- 5-6 tablespoons of sugar (brown and white)
- 2-3 tablespoons of cinnamon
- Preheat oven to 220 degrees C
- Mix all the dry ingredients; flour, sugar, cardamom, salt and yeast. Make a well in the center and pour in the milk and melted butter.
- Once everything is mixed in, lightly dust your hand and the surface with flour. Let the dough rest for 10 minutes, then knead the dough till smooth and elastic (around 10 minutes by hand). Grease your bowl with a little bit of oil and place dough back into this bowl. Cover, and let rise in a warm place for about 1 hour or until dough has doubled in size.
- Once the dough is risen, lightly flour your surface and dough. Roll you dough out into a rectangle that is a little less than 1 cm thick (about 54 cm x 41 cm).
- Spread the butter all over the suface (the more butter, the softer) of the dough and sprinkle on your cinnamon and sugar mix (as well as your optional raisins, nuts, etc.). Roll up dough and pinch seam to seal. Cut into equal sized rolls (not too wide).
- Bake in the middle of the preheated oven for about 10 minutes, or until browned.