Cinnamon Sunday

It’s a snowy Sunday here, and as I have a bit of spare time I thought I’d make something nice for a team meeting at work tomorrow!

You can’t really go wrong with cinnamon buns, and these ones are especially delicious. I found them on one of my favorite Norwegian foodblogs, Trines matblogg, and I have just translated it into English for those of you who might struggle a tad with that language 🙂

This is what you need:

950 – 1000gr plain flour

Get all your ingredients ready

Get all your ingredients ready

5dl milk at a temperature of 25-30 degrees
25gr fresh yeast
125 – 150gr sugar
1ts ground cardamom
1/4 – 1/2ts salt
1 egg
150gr butter, diced

Cinnamom filling
100gr softened butter
1-2tbs cinnamon
5tbs brown sugar

To decorate:
1 egg, beaten
coarse sugar / pearl sugar

Tip: You will get the best results with this recipe if you use a food mixer with a dough hook!

This is what you do:

Use mixer for best results

Use mixer for best results

Add all the ingredients for the dough in a big bowl, except the butter.Mix it in the machine for 10 – 15 minutes on slow speed. Add more flour if the dough is too wet. Add the cubes of butter one at a time, and keep kneading the dough until all the butter is mixed in and the dough is no longer sticking to the sides of the bowl. At the time you add the butter, it looks that this will never happen – but don’t give up just yet! Let the mixer run for another 10 minutes, increase the speed a little, and you’ll see the results.
Cover the bowl with glad wrap and leave in a non-draughty place for 1 hour, or until it has doubled in size.
(Trine’s tip: if you haven’t got that much time, double the amount of yeast, and leave for 45 mins).

Before

Before

After!

After!

You’ll now have a dough which is smooth and easy to work with. Tip it onto a flour covered surface, cut into two pieces.

Cut dough into two halves

Cut dough into two halves

Roll each piece in turn into a flat rectangular shape 45 – 60cm wide.

Make a rectangle

Make a rectangle

Cover half the rectangle with the butter+cinnamon mix, and fold the other half over.

Spread the cinnamon butter filling on half

Spread the cinnamon butter filling on half

Fold the dough

Fold the dough

Cut it into 12 strips or so. Take one strip, twist it a few times and tie it into a knot before placing it on a lined baking tray. Do the same to all the strips. When you have done them all, cover them with a cloth and leave to rest for another 30 – 45 mins. Brush them with the beaten egg and sprinkle some coarse sugar over.

Twist the strips

Twist the strips

Tie a knot

Tie a knot

Cook the cinnamon buns in the middle of the oven at 225c for 10 – 12 mins. They are ready when they are golden on top and light brown underneath.

And this is the end result

And this is the end result

If you planning to save some for another day, freeze them as soon as they have cooled (it will both make them unavailable to eat and better when they are defrosted again :)) Defrost in a microwave or in the oven at 200c.

Enjoy!

My tip: I used wholemeal flour instead of plain regular flour and found this to make an even easier dough to work with, and tastier buns! (For the health conscious, it also makes them more filling, so you will eat fewer… at a time).

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