Every time I am at home in North of Norway I make cinnamon buns for my mother. She keeps them in the freezer, serving the buns to guests dropping by. I have made them for as long as I can remember. They will always follow me and bring back images of coffee tables, guests and summer in the North.
Cinnamon buns is a Scandinavian classic. These cinnamon buns differ from other Scandinavian buns; with more egg and butter they are denser and richer. Makes about 24 cinnamon buns.
No-knead cinnamon buns
1,2 litre wheat flour (about 600 gr)
175 g cold butter
250 ml milk
50 g dried yeast
1 tbsp sugar
100 g softened butter
75 g sugar
3 tbsp ground cinnamon
300 ml raisins (optional)
1. Cut the butter in cubes and crumble the butter in the flour until you have coarse crumbs.
2. Add the dried yeast. Make a well in the flour.
3. Add tepid milk and lightly beaten eggs (beaten with a fork).
4. With a wooden spoon, assemble the dough quickly until it just comes together. Do not knead.
5. Cover and let rise in a warm spot for an hour. Because of all the butter, the dough will not rise as easily as other cinnamon doughs.
6. With a wooden spoon, beat together the butter, sugar and cinnamon.
7. Divide the dough into two. Because of the butter, you do not need to flour the surface. Roll out each of the doughs to a rectangle of about 30 x 40 cm (11 x 15 inches).
8. Spread evenly the filling, makes sure they go all the way to the edge, and scatter the raisins.
9. Make sure one of the longer edges of the rectangle is facing you. Roll the dough away from you into a thick sausage.
10. Cut the dough into individual pieces, about 2–3 cm (or 1 inch) thick and place in muffin papers.
11. Allow to rise for 30 minutes. Meanwhile, preheat the oven to 200 C.
12. Bake in the oven for 12–15 minutes in the middle rack. Drizzle with powdered sugar glaze before serving.