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Traditional Norwegian cinnamon buns
Traditional Norwegian cinnamon buns

Before you jump to Traditional Norwegian cinnamon buns recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Choose water over other products. Having a soda or a cup of coffee every now and then isn’t a terrible idea. It is, however, a bad idea to solely drink soda or coffee. Having water instead of other types of drinks is a good way to aid your body in its health and hydration. You’re also cutting hundreds of calories away from your diet— without having to deal with terrible tasting diet food. Water is ordinarily one of the keys to really reducing your weight and leading a healthful lifestyle.

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We hope you got benefit from reading it, now let’s go back to traditional norwegian cinnamon buns recipe. You can have traditional norwegian cinnamon buns using 18 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Traditional Norwegian cinnamon buns:
  1. Get dough
  2. Prepare whole milk
  3. Get salt
  4. You need flour
  5. Get vanilla sugar
  6. Provide ground cardamom
  7. Use butter (yes, real butter)
  8. Take granulated sugar
  9. Use fresh yeast
  10. Get filling
  11. Get softened margarine
  12. Use brown sugar
  13. Provide cinnamon
  14. Use icing (Cinnabon style)
  15. Use softened margarine
  16. Get powdered sugar
  17. Prepare cream cheese
  18. Take salt
Instructions to make Traditional Norwegian cinnamon buns:
  1. melt butter and mix with milk. make sure the mixture is 30 C, then dissolve yeast in mixture. You can use dry yeast instead, but then you want to mix it with the dry ingredients and increase the temperature of the milk by a couple of degrees. However, they do turn out best with fresh yeast. If you're using dry yeast 25 g should be enough
  2. mix all dry ingredients well
  3. add milk mixture to dry mixture and knead for 3-4 mins. if you're using a machine, mix for 8 minutes
  4. lightly grease a large bowl an place the dough in it. leave to rise for 30 mins
  5. When risen knead a couple of times only. roll the dough into a rectangle. Size depends on how chunky you want the buns. I usually roll it out till it's 5-8 mm thick.
  6. you'll want to handle your dough gently from now as it is rising. smooth on a thin layer of margarine, sprinkle brown sugar and cinnamon in even layers on top. I generally use more sugar than I think I need as some of it will melt away in the oven. Don't really measure out this part
  7. roll into a sausage. make sure it's pretty tightly rolled. cut 1 inch slices. I use my index finger to measure, so about the length of the two first joints ;)
  8. place on baking sheets with the sliced side up. I normally place 12 on each sheet to give them enough room to rise. leave to rise under kitchen towels in a warm room for an hour.
  9. Heat your oven to 210 C
  10. Brush a bit of milk on the buns and bake for 10-15 minutes
  11. cool on a wire rack
  12. The icing is one I borrowed from a Cinnabon recipe

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