Having been inspired by my recent trip to Norway (ohmygawd the mountains and fjords!!!), I decided to make some Norwegian-inspired cinnamon buns.
These cinnamon buns are not the same texture and method as the traditional Norwegian buns, but I did add the ground cardamom which to me makes all the difference. It was very fluffy and soft when just out of the oven – and did I mention that it’s my first time baking bread?? 🙂 Bought my first box of dry active yeast and seriously, there is no turning back: I have entered the beautiful and wonderful world of bread!
Recipe adapted from Joy the Baker‘s pull apart cinnamon bread.
(For the bread)
- 2 and 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 57g unsalted butter
- 1/3 cup whole milk
- 1 tsp ground cardamom (couldn’t find the ground version in the UK, so I bought it in Norway)
- 1/4 cup water
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
(For the cinnamon filling)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 57g unsalted butter, melted until browned
- Activate the yeast by whisking yeast into 3 tablespoons of warm water. Add a pinch of granulated sugar and and then let the mixture to sit for 5 minutes, until the mixture is foamy and frothy.
- In a large bowl, whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
- Whisk together eggs and set aside.
- In a small saucepan, melt together milk, butter and ground cardamom until butter has just melted. Remove from the heat and add water and vanilla extract. Leave the mixture aside to cool down.
- When the milk mixture is warm, pour it into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The mixture will be watery and unincorporated, but continue mixing with the spatula.
- Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. Stir until the dough no longer sticks to the bowl and forms a dough
- Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow it to prove for 1 hour until it has doubled in size, about 1 hour.
- While the dough is proving, you can go on to do the filling. Whisk together the sugar, cinnamon and nutmeg for the filling. Set aside.
- Melt the butter and set aside.
- Deflate the risen dough and knead about 2 tablespoons of flour into the dough.
- Split the dough into two balls.
- Using one dough ball, roll out the dough into a square on a lightly floured work surface. Spread some melted better onto the dough (make sure you leave a 1inch border around the dough) and sprinkle the cinnamon-sugar mixture. Be careful not to put too much filling as it will make it hard to roll and will caramelise outside of the bun when baking.
- Carefully roll the square into a log (like you would in a swiss roll) and then slice the log to get round circles.
- Do the same with the second dough ball.
- Place the cinnamon rolls on a baking tray lined with baking paper and allow it to prove for 40 minutes. While this is proving, you can preheat your oven to 180C/ Gas mark 4.
- Bake cinnamon rolls for 20 to 23 minutes until golden brown.