Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, traditional norwegian cinnamon buns. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture. Don't worry if they catch in places - see mine in the picture. Lastly, mix an egg in a bowl, and smeer it over the cinnamon bun.

Traditional Norwegian cinnamon buns is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Traditional Norwegian cinnamon buns is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have traditional norwegian cinnamon buns using 18 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Traditional Norwegian cinnamon buns:

1. Prepare dough
2. Prepare 600 ml whole milk
3. Make ready 2 tsp salt
4. Take 1 kg flour
5. Prepare 1 tsp vanilla sugar
6. Get 2 tsp ground cardamom
7. Make ready 150 grams butter (yes, real butter)
8. Prepare 130 grams granulated sugar
9. Make ready 50 grams fresh yeast
10. Take filling
11. Take 50 grams softened margarine
12. Make ready 100 grams brown sugar
13. Get 4 tbsp cinnamon
14. Make ready icing (Cinnabon style)
15. Take 120 ml softened margarine
16. Prepare 338 grams powdered sugar
17. Make ready 56 grams cream cheese
18. Get 1 pinch salt

They are my perfect comfort food because I have some lovely memories connected to. Norwegian kanelboller are a staple in every bakery and cafe in Norway. They are essentially a sweetened, cardamon scented dough Boller come in several varieties, including ones with raisins, chocolate or cinnamon and sugar baked in, as well as plain varieties. Hi sweet readers, These classic Norwegian cinnamon buns, also named, "Bergen's Skillingsboller" Originated in Bergen know as- "The most Beautiful City of Norway"!

Instructions to make Traditional Norwegian cinnamon buns:

1. melt butter and mix with milk. make sure the mixture is 30 C, then dissolve yeast in mixture. You can use dry yeast instead, but then you want to mix it with the dry ingredients and increase the temperature of the milk by a couple of degrees. However, they do turn out best with fresh yeast. If you're using dry yeast 25 g should be enough
2. mix all dry ingredients well
3. add milk mixture to dry mixture and knead for 3-4 mins. if you're using a machine, mix for 8 minutes
4. lightly grease a large bowl an place the dough in it. leave to rise for 30 mins
5. When risen knead a couple of times only. roll the dough into a rectangle. Size depends on how chunky you want the buns. I usually roll it out till it's 5-8 mm thick.
6. you'll want to handle your dough gently from now as it is rising. smooth on a thin layer of margarine, sprinkle brown sugar and cinnamon in even layers on top. I generally use more sugar than I think I need as some of it will melt away in the oven. Don't really measure out this part
7. roll into a sausage. make sure it's pretty tightly rolled. cut 1 inch slices. I use my index finger to measure, so about the length of the two first joints ;)
8. place on baking sheets with the sliced side up. I normally place 12 on each sheet to give them enough room to rise. leave to rise under kitchen towels in a warm room for an hour.
9. Heat your oven to 210 C
10. Brush a bit of milk on the buns and bake for 10-15 minutes
11. cool on a wire rack
12. The icing is one I borrowed from a Cinnabon recipe

These cinnamon buns are special in taste, and very different than the American version. These rolls are loaded with butter from the. With these cinnamon buns releasing their spiced fragrance throughout the house, I don't think it's going to be too hard. Daytona Strong is The Norwegian American's Taste of Norway editor. She writes about her family's Norwegian heritage through the lens of food at her Scandinavian food blog.

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