Norwegian Cinnamon Buns
| Summary | |
|---|---|
| Prep time | ~55 min |
| Cook time | 20-25 min |
| Source | How to be a Domestic Goddess by Nigella Lawson |
| Yield / serves | 20 rolls |
| Rating | Very good; light and fluffy |
Ingredients
- 4 c flour
- 1/3 c sugar
- 1/2 t salt
- 3 T rapid-rise yeast or 3 T of fresh yeast
- 1/2 c butter
- 1 2/3 c milk
- 2 eggs
Filling
- 1/2 c + 2 T soft, unsalted butter
- 1/2 c + 2 T sugar
- 1 1/2 t cinnamon
- 1 egg, beaten, to glaze
Preparation
Combine the flour, sugar, salt, and yeast in a large bowl. Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of an electric mixer until it's smooth and springy. Form into a ball, place in an oiled bowl, cover with plastic wrap, and leave it to rise for about 25 minutes.
Preheat oven to 450°F.
Take one third of the dough and roll it or stretch it to fit a 13x10 inch pan, lined with parchment paper; this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 20x10 inches. 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. Cut the roll into 3/4 inch slices, which should make about 20 rounds. Set the rounds in lines on top of the dough in the pan, swirly cut-side up. Brush them with egg and then let them rise again for about 15 minutes.
Put in the hot oven and cook for 20-25 minutes, or until golden-brown. Remove them from the pan and leave to cool slightly on a rack.
