Cinnamon Rolls

NOT TO RESIST

Every year thousands of Norwegians visits the tiny bakery in Lom to taste Morten Schakenda gorgeous cinnamon twigs and other good buns.

To achieve a good result, he says that you have to knead the dough long and use good ingredients.

Now you can create succulent and tasty cinnamon knots based on the bakery's own recipe.

For this recipe, you get about 12 large bowls.

They are heavenly, trust me! And not so hard to do!

GO FOR IT 

cinnamonrolls

WHAT YOU NEED :

BASIC DOUGH

125 g butter
5 dl Milk 3.5% fat
1 egg
50 g yeast
150 g sugar
1 kg flour (approximately)
1 teaspoon cardamom
1 tsp salt

FILL

75g butter, soft
½ cup sugar
2 tablespoons cinnamon

TO GLAZE

1 egg
1 cup brown sugar to sprinkle on top

cinnamonrolls

WHAT TO DO :

Melt the butter in a saucepan and pour in the milk. Allow the mixture to be finger warm, ca. 37 ° C.

Crumble the yeast into a mixing bowl, pour over a little dough liquid and stir so that the yeast dissolves.

Remember that it is better that the dough is too cold than too warm.

The yeast can not tolerate excessive heat, then it will die.
Knead the sugar, cardamom, salt and most of the flour either by hand or in food processor.

Do not take in all the flour at once, then add eggs.

Knead into little by little of the remaining flour until you get a dough that is smooth and supple but do not stick to the bowl.

RAISING

Cover the dough with plastic or a clean kitchen towel and set it to rise in a warm place for about 40 minutes.

While the dough is rising, you can make the filling by stirring together the butter, sugar and cinnamon in a small bowl. 

BAKING

Sprinkle a little flour on the baking table and take the dough out of the bowl.

Roll the dough into a rectangle, about 20x50 cm. Apply a good layer of premixed sugar, cinnamon and butter.

Fold one section to the middle. Fold the second part of so that they overlap. 

Cut about 1cm thick slices crosswise. Stretch the pieces slightly. 

Hold one end and roll the other end so that the dough twist, roll it toward you. Make a knot of dough.

You hold one end, twisting the dough twice around three fingers and pull the end through along with the three fingers. 

RAISING AGAIN

Put knots on baking sheet and let them raise under plastic or a kitchen towel in a warm place until they have raised to double in size. 

Set the oven at 225 ° C.

When cinnamon buns are ready raised, brushes them with a little beaten egg and sprinkle on a little brown sugar.

Bake knots middle of the oven for about 10 minutes.

Cool on a rack. Enjoy yourself!

If you try your hand at cinnamon rolls so it's really more complicated to explain than to do it.

Therefore, you can see the little movie and you'll see how easy it really is.

Remember, practice makes perfect :) 

cinnamonrolls
cinnamonrolls
cinnamonrolls
cinnamonrolls
cinnamonrolls

This recipe is almost identical to the one they use at Open Bakery in Oslo, hosted by Emanuel Range and Øyvind Lofthus.