Norwegian cinnamon rolls – Kanelboller

Ingredients for 1 servings:

• 1 kg flour
• ½ tsp salt
• 1 dl sugar
• 2 tsp cardamom
• 150 g butter
• 500 ml milk
• 1 packet of dry yeast
• Butter for spreading
• Cinnamon for sprinkling
• Sugar for sprinkling
• possibly applesauce
• Powdered sugar for the icing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

as found in Norwegian ski huts

For the dough, mix together the flour, salt, sugar, and cardamom. Melt the butter, add it to the lukewarm milk, and dissolve the yeast in it. Knead everything together and let it rest for 1/2 hour. Roll out a portion of the dough to about the size of a baking sheet, brush with melted butter, and sprinkle with cinnamon and sugar. If you like, you can add a little applesauce to one end; this makes the Kanelboller even moister. Now roll up the dough (starting from the side with the applesauce). Cut the roll into pieces about 5 cm wide and place them upright on the baking sheet. Bake the Kanelboller for 15 minutes at 225°C (top/bottom heat). Let the rolls cool slightly and, if desired, drizzle with icing. Repeat with the remaining dough. They also taste delicious warm.