Cinnamon Rolls Recipe 435
NORWEGIAN SKILLINGSBOLLER (CINNAMON BUN PASTRIES)
These Norwegian skillingsboller are lightly-sweet and spiced pastries like the ones I had in Sweden and Norway, and very easy to make!
Categories Desserts
Time 2h30m
Number Of Ingredients 10
Steps:
- Mix all the dry ingredients (minus cardamom) in a bowl. Put the yeast and salt on separate sides of the bowl, because the salt can mess with the yeast's ability to activate.
- In a small saucepan stir together the butter and milk until the butter melts, and add the cardamom as well. Heat it up to around 98.6 degrees---keep a close eye, because you don't want it to boil!
- Once the milk and butter mixture has cooled a bit (it needs to be at least below the 98.6 F temp), add it to the dry ingredients and mix it all together. I prefer to do this in my stand mixer and add the liquid slowly while the mixer is on low. Put cling wrap over the bowl and let it rise at least 30 minutes in a lukewarm place (the dough should double; for me this is more like an hour).
- Once the dough has doubled in size, sprinkle some flour on your counter and roll out the dough. It helps to make the dough into a rectangle shape to begin with, then use the rolling pin to keep it that way as you roll it out decently thin. You can see in my pictures the thickness I used---there's no rule for what it should be, I just like a lot of filling so wanted thinner dough.
- Soften some butter until it's spreadable and spread onto your rolled-out dough. Sprinkle on the cinnamon and sugar to your own taste (I like mind to be super gooey), then roll it up. On one of the long sides, tack the dough to the counter with your fingers, then start rolling from the other side (keeping it long). Try to get a nice, tight roll with no gaps. Once it's rolled up, make sure the dough sticks to seal the roll, then use a sharp serrated knife or a scraper to cut pieces about 1 inch apart.
- Line a baking sheet with parchment paper and place the dough pieces, leaving plenty of spaces between them. Cover with a large plastic bag (or kitchen towel) and let them sit in a lukewarm place for about 30-45 minutes for additional rise. Preheat your oven to 435 F (or 225 C). Right before popping them in the oven, mix up a quick egg wash and use a pastry brush to add a layer to the top of the buns.
- Bake for 13-15 minutes, until they are golden on top. Let them rest for 10-15 minutes after you take them out of the oven before eating.
Nutrition Facts : Calories 130 calories, ServingSize 1 roll
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- In a mixing bowl, combine yeast and warm milk and let the mixture stand for about 5 minutes or until foamy. Add the butter, sugar, salt, and eggs. Stir everything well using a wooden spoon.
- Add the flour, one cup at a time, stirring well. Once the dough gathers in the center of the bowl, turn it over on a lightly floured board. Knead the dough until it is smooth. elastic and has lost a lot of its stickiness.
- Shape the dough into a ball, place it in a bowl and cover with a clean kitchen towel or plastic wrap. Let it rise for 1 and 1/2 hours, or until the size is doubled.
- After the rise, gently punch the dough down. Roll it into a 12 x 18 inches rectangle. To fill the dough, spread the softened butter across the rectangle. Combine sugar, cinnamon and lemon zest and sprinkle mixture all over the dough. Arrange the blueberries in a single layer on top. Roll the rectangle, starting on the short edge until you form a tight log.
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- In a mixer add yeast, warm milk, and 1/2 teaspoon sugar and gently stir. Allow to rest for 5-10 minutes for the yeast to “proof” and the mixture to get foamy on the top (if this does not happen, try again with fresh active yeast).
- Then add another 1 cup of flour and mix/knead for 5 minutes, adding more flour as needed, until the dough pulls away from the bottom and sides of the bowl and should be smooth and elastic but may be slightly sticky when touched.
- Remove dough to a large greased bowl, cover, and allow it to rise for 1 1/2 hours or until doubled in volume.
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- Combine all the cake ingredients into a microwave-safe mug. This is a smaller cake, so using an 8 oz mug should be fine. Whisk with a small whisk until batter is smooth and no lumps remain.
- In a separate small bowl, combine cinnamon swirl ingredients. Microwave briefly, about 20-30 seconds, or until butter melts. (I recommend covering top with paper towel before microwaving.) Stir and mix until it becomes a uniform, thick syrup. Pour into a small liquid container that has a narrow pouring spout.
- Working quickly (you don't want the butter to cool as your swirl will become hard to pour), scoop out half of the cake batter and set aside. Pour a swirl into the remaining batter in the mug. (If you are having issues pouring a swirl, you can also use a fork or whisk and draw in the swirl. Just lift the utensil from the syrup a few times until you have a single stream before drawing your swirl.) Pour the rest of the batter back in, making sure to cover the cinnamon swirl completely. Pour another cinnamon swirl on top. It's okay if you still have a little leftover of the cinnamon mix.
- Cook cake in microwave for about 1 minute until cake parts are completely cooked. The butter from the cinnamon swirl might separate slightly during cooking which will cause the cinnamon swirl to be a little gooey and wet but it'll solidify and sink in as the cake cools.
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