Norwegian Cinnamon Rolls Recipes

Steps:

• You will need:.
• 2 cookie sheets (lined with parchment or lined with foil) or 2 jelly roll pans (lined with parchment or lined with foil).
• Dough:.
• 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.
• Whisk in the butter, sugar, and cardamom.
• 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.
• Beat the dough on medium speed for 2 more minutes, until it is smooth and elastic.
• Scrape the dough into a buttered bowl, and turn the dough over so that the top is buttered.
• Cover the bowl with plastic wrap and allow the dough to rise until doubled, about 1-1 1/2 hours.
• Scrape the risen dough out onto a floured work surface, and lightly flour the dough. Press the dough into a rough rectangle.
• Roll the dough to a rectangle that is 12x18".
• Filling:.
• Use a pastry brush to paint the dough with the melted butter.
• Mix the sugar and cinnamon together, and evenly sprinkle on the buttered dough.
• 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.
• Cut the dough into 24 3/4"slices.
• Arrange the spirals of dough, cut sides up, on the prepared pans, keeping them about 2" apart in all directions. Press in on the edges of the spirals if necessary to make sure that they are even round shapes.
• Paint the tops of the rolls with the egg wash, and sprinkle generously with pearl sugar.
• Cover the pans with towels or buttered plastic wrap, and let the rolls rise until they are not quite doubled, about 30 minutes.
• About 15 minutes before the rolls are risen, set racks in the upper and lower thirds of the oven, and preheat to 375.
• Bake the rolls for about 15 minutes, then change the positions of the pans so that the lower pan is on the upper rack, and vice versa. Turn the pans back to front at the same time.
• Bake the rolls for another 5-10 minutes, or until they are well colored and firm to the touch.
• Slide the papers from the pans to racks to cool the rolls.

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

Steps:

• use a roasting pan about 10X13 inch (or a 9X13 inches Brownie Pan).
• preheat oven to 450°F.
• Combine the flour, sugar, salt, and yeast in a large bowl.
• Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
• Mix to combine and then knead the dough either by hand or using the douhg hook of an electric mixer until it's smooth and springy.
• Form dough into a ball, place in an oiled bowl, cover with plastic wrap, and leave it to rise for about 25 minutes.
• Take on third of the dough and roll it or stretch it to fit the bottom of your pan; this will form the bottom of each bun when it has baked.
• Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of rougly 20 by 10 inches.
• Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture.
• Try to get even coverage on the whole of the dough.
• Roll it up from the longest side until you have a giant sausage.
• Cut the roll into 3/4 inch slices, which should make about 20 rounds.
• Set the rounds in lines on top of the dough in the pan, swirly cut-up side up.
• Don't worry if they dont fit snuggly together as they will swell and become puffy when baked.
• Brush the rolls with egg and let rise again for about 15 minutes to let them get a little puffy.
• Put in the hot oven and bake for 20- 25 minutes (mine were ready in 20).
• The rolls should be risen and brown in color.
• remove them from the pan and leave to cool slightly on a rack- eat warm.