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On Sunday, October 4, the Cinnamon Roll Day, or Kanelbollens dag , is celebrated in Norway, Sweden and Finland. This is a great opportunity to take up the challenge and bake such buns yourself, and then enjoy a delicate yeast dough with aromatic filling. Kanelboller – just delicious!
Fragrant pastries
Cinnamon rolls are one of the most popular yeast pastries in Norway. Loved by children and adults, they are perfect for coffee or milk, for trips. You can also freeze them and then we have a great snack in the event of unexpected guests or a sudden attack of “something good”;)
More than one name for a cinnamon bun
The most common name for cinnamon rolls is kanelboller ( kanel – cinnamon, boller – rolls), but there is also the term kanelsnurrer ( snurrer – wraps) or skillingsboller ( skilling – shilling). However, they all have in common that they are wrapped yeast buns layered with butter, cinnamon and sugar.
Variations
If we like to experiment in the kitchen, we can also try our hand at making various variations on the traditional cinnamon bun. For example, the healthier version, the grove kanelboller – cinnamon rolls made of whole grain flour. You can bake one large bun – gigastor kanelbolle and cut like a cake. Instead of cinnamon, we can use another spice popular in Norwegian cuisine, namely cardamom, and we will have kardemommesnurrer . And if someone has access to 8 (!) Kvikk Lunsj chocolate wafers (lucky guy / ra!), We recommend that you prepare Kvikk Lunsj-snurrer – all the debauchery! We wrote about Kvikk Lunsj here.
Bun recipe
Did our description of the buns encourage you to bake them yourself? If so, we recommend a proven recipe! You can find it in Norwegian here, and below is our Polish translation.
Cinnamon rolls
About 24 pieces
Ingredients
Yeast dough
150 g of butter and 0.5 l of milk approx. 3.2% fat
50 g of yeast and 0.5 teaspoon of salt
125 g of sugar – 1 egg and 1.5 kg of plain flour and 2 teaspoons of cardamom (can be omitted)
Filling
200 g of butter at room temperature
200 g of sugar and 3 tablespoons of ground cinnamon
For spreading and topping
1 egg and 4 tablespoons of pearl sugar (can be omitted)
Preparation
- Melt the butter in a pot and add the milk. The butter and milk temperature should be around 37 ℃.
- Shred the yeast in a bowl and add some of the mixed milk and butter. Stir until the yeast dissolves. Add the rest of the butter and milk.
- Add salt, sugar, cardamom and egg. Add most of the flour, leave some for rolling.
- Knead the dough – it should be smooth and not too compact. Cover the dough with cling film and leave it to rise in a warm place for 30 minutes.
- Filling: mix butter, sugar and cinnamon.
- Divide the dough into two parts and roll out the first part into a rectangle measuring approx. 20 x 45 cm. Brush with filling. Roll the dough and cut into 2 cm slices.
- Set the oven to 250 ℃.
- Place the buns on a baking sheet lined with baking paper. Leave to rise again under cling film for approx. 30 minutes.
- Brush the buns with beaten egg and possibly sprinkle with pearl sugar.
- Bake in the middle shelf for 7-8 minutes. Cool the buns on the wire rack.
Tips from Zoozanko
- This recipe usually gives us more than 24 buns and we always freeze a large amount for later 🙂
- Always take the correction for sugar and pour a little less than in the recipe
- Pour about 1 kg of wheat flour. It is better to add less and possibly sprinkle on than to sprinkle too much.
- We cover the dough with a cloth and it rises beautifully, which is more ecological 🙂
- We don’t leave the buns to rise again, and we still get 2 full trays!
- Knead the rolls laid out on a baking tray with your hand to flatten them a bit and even out
- We don’t sprinkle the buns with pearl sugar, they are sweet enough anyway
Good luck and enjoy!
Mini Norwegian-Polish dictionary
en bolle – muffin
et egg – egg
en gjær – yeast
en hvetemel – wheat flour
en kanel – cinnamon
en kardemomme – cardamom
en melk – milk
et perlesukker – pearl sugar
et smør – butter
et salt – salt
et sukker – sugar
