Tilbake til oppskriften på norsk !
If you can forget the upcoming bikini season and your hips for just one day, I really want to recommend a cozy evening serving these cinnamon rolls.
It’s a completely different experience than the traditional Norwegian cinnamon rolls I know, but they should not be eaten too often 
I think they are the best rolls I’ve ever tasted
I delivered them to a class of grown «school children», as theyr friday treat and they welcomed me with wide open arms .
Dough:
- 2 pk active dry Yeast
- 1 tablespoon sugar
- 1 cup (2.5 dl) lukewarm water
- 1 cup (2.5 dl) lukewarm milk
- 2 eggs slightly beaten
- 1 1/3 stick (150 gr) butter, diced
- 1 teaspoon salt
- 2/3 cup (165 gr) sugar
- 6 – 8 cups (1150 – 1350 gr) flour
Filling:
- 2/3 cups (150 gr) melted butter – devided
- 2/3 cups (175 gr) sugar
- 3 tablespoons cinnamon – devided
- Chopped nuts and raisins, etc if desired
Glaze:
- 1 stick (115 gr) melted butter
- 3 cups (450 gr) powdered sugar
- 1 – 2 teaspoons vanilla extract
- Hot water 4 – 10 tbsp
Beat the eggs in a small bowl.
Mix water, milk, yeast and 1 tablespoon sugar in a separate bowl.
In the mixing bowl pour in 2/3 of the flour, sugar, salt and cubed butter . Start the mixer on low speed and …
… pour in the yeast mixture.
Pour also in the eggs. Continue kneading until the butter is completely dissolved. Then, add flour with a large tablespoon at the time and knead well between each addition.
When the dough loosen from the edges and bottom of the mixing bowl, do not add more flour, even though you have more left.
Please read: How to – make a yeast dough! Where I describe in more detail how the dough is made.
Now you have a «velvety», soft and elastic dough. Sprinkle a little flour on top and …
… cover it. I use a clean plastic bag and a dinner plate. Place bowl in a warmt place and set the timer for 45 – 60 minutes.
The dough should rise until doubled in bulk.
Punch the dough down into the bowl and let rest for 5 minutes.
For this dough I do not use floured surface on the table because it will not stick, but you can sprinkle if you want to.
Roll the dough into a rectangle 17″ x 28 «(40 x 70 cm).
Poure 3/4 of the meltet butten onto the surface and brush it evenly.
Do not be alarmed when you see all that butter.
Mix together the sugar and cinnamon and sprinkle 3/4 on top of the butter.
Roll up a «jelly-roll» and cut into 20 slices . Coat a roasting/sheet pan with baking paper and brush halfte of the remaining melted butter and sprinkle on halfe of the remaining cinnamon mixture. Place the slices close together on top of the butter/sugar surface and brush all rolls with remaining butter and sprinkle cinnamon mixture on top.
Cover the pan with a clean towel and let rise until doubled in bulk, about 45 minutes.
Bake in middle section of the oven, at 350 F (190 C) for 25 – 30 minutes, or until nicely browned.
Place the pan on a wire rack, while you make the glaze…
Glaze:
Sift the icing sugar. Pour in the melted butter, 4 tablespoons hot water and vanilla.
Stir until smooth and add water little by little to desired consistency.
The cinnamom rolls has cooled for 15 minutes, and are still a bit warm, That is the perfect time to pour the glaze on top. It may seem like a lot of glaze, and there is but keep on pouring, you will not regret it ..
Leave the rolls in the pan for 10 more minutes minutes. Serve straight out of the pan or pull by the baking paper and the draw entire contents in the pan onto a large serving tray.
Oh, My Gosh!
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