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

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

Filling:
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.

Rainy days have their merits!

There was a lovely picture here of cinnamon buns, but Blogger ate then so you'll have to use your imagination! :)

Anyone in Scandinavia has by now noticed that it's officially Autumn. Grey, rainy, and cold - just how it's supposed to be right? Good excuse to get baking in the kitchen, making warm, yeasty treats like these Norwegian Cinnamon Rolls from Nigella. I woke up this weekend to such a dreary day, and had had a bad dream to boot. Not a great combo. Cooking up comfort food like these babies soothes the soul though. They're not so sticky that you can't eat them with your fingers, and they're not so dry that you have to eat them with a cup of tea. They're quite good at any time of the day. Enjoy.

For the dough
600 gr. flour
100 gr. sugar
1/2 tsp salt
50 gr. fresh yeast (or 3 packages dry)
100 gr butter
4 dl milk
2 eggs

Heat oven to 230 C. Mix the dry ingredients in one bowl. Melt the butter, whisk it with the milk and eggs and add to the dry ingredients. Knead until smooth and firm. Let rise in an oiled bowl for 25 minutes.

Roll a third of the dough out to fit the bottom of a large pan (35x25 cm, circa), lined with paper. Roll out the rest of the dough into a large rectangle, app. 50x25 cm. Now, mix the following ingredients well (I do it with my fingers) and smear it out on the rolled out dough:

150 gr. room temperature butter
150 gr. sugar
1 1/2 cinnamon

Roll the dough from the one long side to the other, until you have a long roll. Cut it into 20 pieces, laying them cut side up/down on the dough bottom in the pan. Beat an egg, and brush it on to your raw cinnamon rolls. Let rise for another 15 minutes, until big and fluffy.

Bake for 20-25 minutes. Check the middle ones to see that they're baked through. Let them cool a bit before tearing into it!