Kanelboller, Chapter I: A recipe for the Norwegian cinnamon bun
Norway’s most ubiquitous baked good is quite possibly the kanelbolle: a Norwegian take on the cinnamon bun. It’s not miles away from the American version, just a little less sweet and a little more cinnamony. Note that a “proper” kanelbolle should have a different twirl than this simplified version—more about that when I learn how to do it in a future issue.
Ingredients
Dough:
10 tbsp butter (150 g)
2 c whole milk (5 dl)
2 packages rapid-rise yeast (50 g)
½ tsp salt
½ c sugar (1 ¼ dl/100 g)
1 egg + 1 for brushing
6 ⅓ c flour (15 dl)
2 tsp cardamom (optional)
Filling:
4 tbsp butter (200 g), softened
¾ c sugar
3 tbsp ground cinnamon
The Steps
Set oven to 480° F (250° C).
For dough: Melt butter in a bowl and add milk. Heat until it reaches body temperature.
Add yeast to a large brown and stir in butter/milk mixture.
Stir in salt, sugar, 1 egg, cardamom, and the majority of the flour. (Save a little for rolling out the dough.) Work until the dough is flexible and slightly loose.
Cover bowl with Saran wrap and let it rest for 30 minutes in a warm spot.
For filling: Mix butter, sugar, and cinnamon.
Divide dough into 2 parts and roll each out until they’re approximately 8x18 inches (20x45 cm) in diameter.
Spread filling evenly, then roll dough lengthwise. Cut into ¾-inch (2 cm) rolls.
Put rolls on a parchment-paper-covered baking sheet. Cover with Saran wrap and let rise for about 30 minutes.
Brush with a whisked egg and bake on the middle rack for about 7-8 minutes. Cool on a rack.
Kanelboller are traditionally served with coffee—they go particularly well with the French Press variety.