I just love cinnamon rolls, especially with vanilla custard. Cinnamon rolls is probably the most popular “cake” to bake in Norway. In a way it is a part of the way we have a “hyggelige” (cozy, comforting) time. Read more about hygge here. There is really nothing as cozy as baking cinnamon rolls and enjoying them with hot cocoa on a rainy day.
So cozy up under a blanket, watch your favorite movie and enjoy these cinnamon rolls.
Cinnamon buns with custard
Author: Trine Robstad
Makes about 20 cinnamon buns.
Ingredients
- DOUGH
- 350 ml milk
- 100 g butter
- 50 g yeast
- ½ kg flour
- 100 ml sugar
- FILLING
- Vanilla custard
Instructions
- In a pot melt the butter and then add the milk. When the temperature is a little above room temperature pour the mixture into a bowl and add the yeast.
- Let the yeast activate for a few minutes.
- Add the flour and sugar. The dough shouldn't be sticky. Add more flour if needed.
- Let the dough rise for about 1 hour.
- If you’d like to add raisins to the dough then do it after the first rising.
- Roll the dough out to a rectangle about 1 cm thick.
- Spread the butter on and drizzle with sugar and cinnamon.
- Roll the dough into a long cylinder and cut into cinnamon rolls.
- Let the rolls rise on a lined baking tray for about 40 minutes.
- Brush them with an egg.
- Make a tiny hole (not all the way through) in the middle of the buns and add 1 tsp of vanilla custard.
- Bake in the oven for about 10-15 minutes on 225 degrees Celsius.
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