A recipe for classic cinnamon buns found on melk.no
Cinnamon buns or cinnamon swirls – a loved treat has many names. One thing is for sure: Fresh baked cinnamon buns are among the most delicious things you can sink your teeth into.
800 g [1,75 lb] flour
1 pack of dry yeast
2 dl [0,4 pt] sugar
1 teaspoon of ground cardamom
5 dl [1 pt] milk
150 g [5,3 oz] butter
100 g [3,5 oz] butter (room tempered)
1 dl [0,2 pt] sugar
3 tablespoons of ground cinnamon
1 egg (for brushing)
Nip sugar or icing sugar (for garnish)
 Mix flour, dry yeast, sugar and cardamom in a baking bowl. Heat the milk to about 37° C / 98,5 F and then mix it into the flour mixture. Add butter in cubes and knead until you get a smooth dough, about 10-15 minutes. Let the dough rise to double size.
 Divide the dough in two pieces and roll them out to two rectangles, about 1 cm / 1/5 inch thick. Spread with the butter and sprinkle with sugar and cinnamon. Fold one rectangle from the long side toward the middle, then fold the other side over it.
 Roll the length into a sausage and cut it into slices, about 2 cm / 4/5 inch wide. Twist the slices and then knock into a knot. Repeat with rectangle number two.
 Cover and rise the buns for 30 minutes. Then brush with egg and sprinkle with nib sugar.
 Bake in the oven at 220 C / 430 F for 10-15 minutes or until the buns are golden. Cool on a rack.
Chef’s Tips: If you do not have nib sugar you can sprinkle the buns with icing sugar when they have cooled.