Norwegian cinnamon rolls and knots

Ingredients for 1 servings:

• 500 ml milk
• 1 egg(s)
• 150 g sugar
• 1 kg flour
• 2 packets of dry yeast
• 1 tsp salt
• 1 tbsp cardamom, optional
• 125 g butter, room temperature
• 225 g butter, soft
• 180 g sugar
• 5 tbsp cinnamon
• 1 egg(s) for brushing
• 3 tbsp granulated sugar for sprinkling, optional
• some flour for rolling out

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 20 minutes

Kanelboller and Kanelsnurrer

Knead the milk, egg, sugar, flour, yeast, salt, and cardamom into a dough for 10 minutes. Cut the room-temperature butter into small cubes, add it, and knead the dough for another 10-15 minutes, until it starts to pull away from the bowl. Cover the dough with a kitchen towel and let it rise for about 45 minutes. For the filling, mix the butter, sugar, and cinnamon in a smaller bowl until it forms a spreadable cream. Sprinkle a little flour on a large work surface and knead the dough briefly. Then roll the dough out into a rectangle approximately 30 x 50 cm. Spread the filling evenly over the dough. For cinnamon rolls (Kanelboller), spread the filling over the entire dough. Roll the dough from short edge to short edge into a log and cut into slices approximately 1 cm thick. For cinnamon knots (Kanelsnurrer), spread the filling over two-thirds of the dough. First fold the uncoated third towards the middle and then fold the coated third over it. Carefully press the ends into the dough and gently roll out the folded dough a little. Cut strips about 2 cm thick. To tie the cinnamon knots, take one strip at a time and hold one end while rolling the heel of the other hand over it several times to twist the strips. Pull the twisted dough strip apart slightly and hold one end between your thumb and 1-2 fingers. Wrap the dough 2-3 times around the remaining fingers and tuck the end into the knot from above. There are some videos on YouTube about knotting techniques. Place the cinnamon rolls or knots on 2-3 baking sheets, leaving enough space between them, and let them rest, covered, for another 30 minutes. Brush the cinnamon rolls or knots with beaten egg and sprinkle with sugar if desired. Preheat the oven and bake the cinnamon rolls or knots at 220 degrees Celsius (425 degrees Fahrenheit) for 10-15 minutes per baking sheet, until golden brown. The specified amount of ingredients is sufficient for 24 rolls. The cinnamon rolls or knots contain 317 kcal per serving.