Tuesday, April 30, 2013

Norwegian Cinnamon Rolls

For some reason, I only make these about once every two years or so, when I invite a few folks over for a brunch - usually folks with small children who don't get out that much. Remind me to make them more often! 

They look fabulous as part of a brunch buffet - take a look below! And they're easier to make than you'd think. They're also not quite as sweet and sticky as they look. Not to mean they're not good, no no, it's just that they can double as a breakfast roll any day, instead of being relegated to being "weekend only". Yay, right?

Nigella's Norwegian Cinnamon Rolls, from How to Be a Domestic Goddess

600 g. flour
100. g. sugar (I use raw cane)
.5 tsp salt
45 g. yeast.
100 g. butter
4 dl. milk
2 eggs

150 g. soft, butter (unsalted, if you have)
150 g. sugar
1.5 tsk cinnamon
1 egg for brushing
1 baking tin, 33 x 24 cm or thereabouts, lined with baking paper.

Pre-heat your oven to 230 Celsius.
Mix your flour, sugar, salt, and yeast in a large bowl. Melt the butter and whisk it with the milk and eggs, before adding to the dry ingredients.
Knead the dough until it's smooth and elastic (I had to add a lot of flour during this part). Form the dough to a big ball and let it raise in an oil coated bowl for about 25 minutes. Cover the bowl with cling film.
Take about one third of the raised dough, and roll it out to a rectangle the same size as the bottom of your pan. Now, take the remaining 2/3 of your dough and roll it out to a rectangle of roughly 50 x 25 cm. This is where you mix the filling ingredients well, and spread the mixture out evenly, covering the whole of the dough rectangle. Roll the dough to one long "snake", starting from the long side. Slice 20 pieces, about 2 cm each. Place them cut side up on top of the dough covered bottom of the tin - don't worry about appearances. Brush the beaten egg on top, and let these sit for about 15 minutes, to raise a bit more before baking.
Bake for 20-25 minutes, until they're all big and fluffy, and smooshed together, just like in the picture. They might be a bit brown on the top - no matter! Let them cook just a tad before serving. Keep away from 7 yr. old boys if you want more than 1 for yourself. I'm speaking from experience.

1 comment:

Natalie Wagstaff said...


I hope you don't mind me getting in touch; however we are currently looking for some people to join us as mystery diners in Copenhagen and are looking for those that dine out on a regular basis and have good written skills.

Because of your blog I thought it may be of interest to you and some of your network to join. We have a couple of visits in the next few weeks and several visits available in the area on an ongoing basis.

As with all mystery visits our clients pay for all reimbursements in return for a report on your visit. If this sounds of interest then please do get in touch or visit our website: www.mysterydining.net. Feel free to forward this on to your friends and family and encourage them to sign up as well.

If you would like any further information then please do get in touch.

Kind regards,


Natalie Martin | Business Consultant | HospitalityGEM | Kings Court, Parsonage Lane, Bath, BA1 1ER | +44 (0)1225 470999 | www.hospitalitygem.com
From 2013, The Mystery Dining Company will trade as HospitalityGEM, supporting restaurants, pubs, hotels and caterers with a range of Guest Experience Management services and software