Norwegian Cinnamon Thumbs Recipes

NORWEGIAN CINNAMON ROLLS

Steps:

• 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.

CINNAMON THUMBS

Steps:

• Mix all ingredients together and roll out and cut with little cookie cutters. Bake at 350 degrees for 15-20 minutes or until slightly golden around the edges. While hot, roll in 1/2 cup sugar and 1/2 teaspoons cinnamon.