Picture of cinnamon rolls with cinnamon stick and a cup of coffee in background

The best Norwegian-style cinnamon rolls

You can’t beat a freshly baked cinnamon roll, can you? The soft and chewy bake, the sweet and aromatic cinnamon mixture – it is koselig on a plate. This is Amelia’s favourite recipe, and it hasn’t failed her yet. You’ll notice that the flour and sugar are measured in millilitres; this is a quirk of Norwegian baking and I’m sticking to it, as no “litre to gram converter” has ever given me as consistent results as just using volume.

Makes 20.

For the dough

150g good salted butter
500ml whole milk
13g instant dried yeast
3g salt
100g sugar
2 eggs (one for the dough, one for brushing)
1.3–1.6L all-purpose flour
2 tsp ground cardamom
Pearl sugar or icing sugar for decoration

For the filling

250g good salted butter
250ml sugar
3–4 tbsp ground cinnamon (it loses flavour over time, so adjust to taste)

How to make amazingly comforting cinnamon rolls

  1. Melt the butter in a pan. When it has completely melted, add the milk. When the mixture is 37°C (100°F) or fingervarm (finger warm – meaning it feels neither too hot nor too cold against your finger), pour it into a large bowl.
  2. Add the egg and whisk thoroughly. Mix in the sugar, salt and cardamom.
  3. Add half of the flour and all the dried yeast, and start bringing the dough together. Add most of the remaining flour a little at a time, keeping some back for adjustments. (It’s much easier to add extra flour if the dough is too wet than to add extra liquid if the dough is too dry.)
  4. Knead the dough until it’s smooth, elastic and a little loose. If done by hand, this may take about 20 minutes. (You can use an electric mixer, but pay attention so the dough doesn’t overheat!)
  5. Leave to rise under plastic wrap for 30–40 minutes, or until doubled in size.
  6. Mix the filling by combining the butter, sugar and cinnamon into a smooth mixture.
  7. Pour the dough onto a floured surface and split it in two. Roll each half into a large rectangle (20x45cm or so). Spread the filling across the dough, then start rolling from the shorter side.
  8. Cut the roll into 2cm slices and place the slices on baking trays lined with baking paper. You may need two or three trays, depending on how well your dough rises.
  9. Cover the trays with a plastic bag or a baking cloth and leave to rise for another 30 minutes.
  10. Preheat the oven to 250°C (480°F) while the rolls rise.
  11. Crack the remaining egg into a glass and beat thoroughly with a fork. Brush the rolls with the egg mixture and – if you wish – sprinkle with pearl sugar for that authentic Scandinavian look. Alternatively, decorate with icing when they’re baked and cooled.
  12. Bake in the middle of the oven for 6–8 minutes. The rolls should be golden brown and quite large. Let them cool on a wire rack and serve with a good cup of coffee or tea. They also make a perfect snack for a hike in the woods!

If you make them, we would love to see! Tag us on Facebook or Instagram @koselig.art.