Ingredients
-
-
1 1/4
-
4
-
8
-
1/2
-
1/2
-
4
-
-
4
-
2
-
2
-
-
1
-
1
-
Directions
Norwegian Cinnamon Rolls, This is a recipe from World Class Baker Nick Malgieri He is an excellent baker, and is known all over the world for his splendid baking abilities! These simple sugar-and-cinnamon-filled rolls are popular throughout Scandinavia, but this Norwegian version is especially good, and also quite easy to prepare Makes 24 3-4 spiral rolls, Amazing cinnamon rolls with a twist to the traditional We really loved the cardamom in them!, I added some finely chopped nuts to the cinnamon filling and let me tell you, they were out of this world good! What an awesome breakfast snack! Thanks!
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Steps
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1
Done
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You Will Need: |
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2
Done
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2 Cookie Sheets (lined With Parchment or Lined With Foil) or 2 Jelly Roll Pans (lined With Parchment or Lined With Foil). |
|
3
Done
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Dough: |
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4
Done
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Warm the Milk in a Small Saucepan Over Low Heat, Until It Is Just Lukewarm, About 110 Degrees. Pour the Milk Into the Bowl of an Electric Mixer, and Whisk in the Yeast by Hand. |
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5
Done
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Whisk in the Butter, Sugar, and Cardamom. |
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6
Done
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Use a Large Rubber Spatula to Stir in the Flour. Place the Bowl on the Mixer With the Paddle Attachment and Beat the Dough on Lowest Speed For 2 Minutes. Stop the Mixer, and Allow the Dough to Rest For 10 Minutes. |
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7
Done
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Beat the Dough on Medium Speed For 2 More Minutes, Until It Is Smooth and Elastic. |
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8
Done
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Scrape the Dough Into a Buttered Bowl, and Turn the Dough Over So That the Top Is Buttered. |
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9
Done
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Cover the Bowl With Plastic Wrap and Allow the Dough to Rise Until Doubled, About 1-1 1/2 Hours. |
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10
Done
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Scrape the Risen Dough Out Onto a Floured Work Surface, and Lightly Flour the Dough. Press the Dough Into a Rough Rectangle. |
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11
Done
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Roll the Dough to a Rectangle That Is 12x18". |
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12
Done
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Filling: |
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13
Done
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Use a Pastry Brush to Paint the Dough With the Melted Butter. |
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14
Done
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Mix the Sugar and Cinnamon Together, and Evenly Sprinkle on the Buttered Dough. |
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15
Done
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Roll Up the Dough Jelly-Roll Style from One of the 18" Ends, Being Careful not to Stretch the Dough in the Length at the Same Time. |
