Norwegian Cinnamon Rolls

READY IN: 1hr 50mins




  • use a roasting pan about 10X13 inch (or a 9X13 inches Brownie Pan).
  • preheat oven to 450°F.
  • Combine the flour, sugar, salt, and yeast in a large bowl.
  • Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
  • Mix to combine and then knead the dough either by hand or using the douhg hook of an electric mixer until it's smooth and springy.
  • Form dough into a ball, place in an oiled bowl, cover with plastic wrap, and leave it to rise for about 25 minutes.
  • Take on third of the dough and roll it or stretch it to fit the bottom of your pan; this will form the bottom of each bun when it has baked.
  • Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of rougly 20 by 10 inches.
  • Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture.
  • Try to get even coverage on the whole of the dough.
  • Roll it up from the longest side until you have a giant sausage.
  • Cut the roll into 3/4 inch slices, which should make about 20 rounds.
  • Set the rounds in lines on top of the dough in the pan, swirly cut-up side up.
  • Don't worry if they dont fit snuggly together as they will swell and become puffy when baked.
  • Brush the rolls with egg and let rise again for about 15 minutes to let them get a little puffy.
  • Put in the hot oven and bake for 20- 25 minutes (mine were ready in 20).
  • The rolls should be risen and brown in color.
  • remove them from the pan and leave to cool slightly on a rack- eat warm.