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Cinnamon Rolls

by | Oct 4, 2013

CinnamonRolls_webI wanted to make a special lunch this week to start using my new and lovely autumn coasters. I found a Norwegian recipe for cinnamon rolls.
I have translated it for you below, but, if you read Norwegian, you can find the original at Tine Oppskrifter. I Americanized my cinnamon rolls with a traditional cream cheese icing rather than brushing them with eggs and sprinkling with coarse sugar the way we often do in Norway. These cinnamon rolls are incredibly buttery and rich. I make mine smaller than the recipe and I get about 30 rolls instead of the suggested 22.

Have fun baking!




(don’t let the metric system scare you off. Any good old glass Pyrex measuring cup will show ml on it) Cinnamon rolls_3  

150 grams butter (just under 1 ½ stick)
5oo ml whole milk
1 ½ pack dry yeast
125 ml sugar
½ tsp salt
1 egg
1200 ml white flour

100 gr (one stick) butter at room temperature.
100 ml sugar
4tsp ground cinnamon

1)    Melt butter in a small saucepan and add the milk. Let it heat to 100 degrees (body temperature). If you haven’t set yeast dough before, the easiest way to test the temperature of your liquid is to stick a pinky into the liquid and you shouldn’t really feel it as being different from your own body temperature.
2)    Empty the yeast into a baking bowl. Add in the milk-butter mixture and stir. Then add sugar, egg, and salt. Stir.
3)    Add in most of the flour, but set a little bit aside for the baking. Work the dough until it is even, smooth, and a little loose. Set the dough in a room temperature area and cover with a lid/clean dish towel/ or similar. Let it rise for 30-40 minutes. (Mine took over an hour but I think my yeast may have been a little compromised by sitting in my kitchen cabinet for a while).
4)    Stir together butter, sugar, and cinnamon for the filling.
5)    Cut the dough into two and use a rolling pin to roll a flat surface (like a rectangular pizza bottom) about 8”x15”. Use a spatula to spread the cinnamon filling out on the entire surface. Roll the dough up into a long roll and cut it into about 2/3” – 1” thick slices.
6)    Heat the oven to 420 degrees. Set the slices flat on cookie sheets covered in parchment paper (if you don’t have parchment paper you can usually get away with just greasing the cookie sheet.)
7)    Let the cinnamon rolls rise on the cookie sheets for about 30 minutes. Make sure you give your cinnamon rolls enough space to rise. I used two cookie sheets.
8)    Bake in the middle of the oven for about 7-8 minutes until your rolls are starting to tan on top.

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