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Mormors kanelsnurrer | Grandma’s Cinnamon buns

August 1, 2020 By Therese 2 Comments

These cinnamon buns brings up so many childhood memories for me – where my grandmother (Liv) would bake these and it would infuse her house with the most amazing smell. She would always bake something or have something ready for me when I arrived.

My family live in the middle of Norway – and since I am born and raised in Oslo I used to go to my grandparents (on both sides) at least once or twice a year, often for summer or Christmas.

Cinnamon buns is a traditional Nordic treat and most people probably know them as a part of the Swedish Fika. Luckily we got them here in Norway as well and I must admit that Liv’s recipe for cinnamon buns is one of the best ones I’ve had.

She would often cover them in a powdered sugar glaze, but I didn’t this time- as I actually prefer them without- and they are freezable this way. If you do want to try with a powdered glaze – just add a touch of water to powdered sugar and mix until smooth and add on top of the buns- either by dipping or using a spoon.

Cinnamon Buns.

10 dl wheat flour

2 tbsp sugar

1 tbsp syrup, dark

2 eggs

1 tsp dry yeast*

7 dl milk, whole fat*

150 g butter, cold

Filling

70 g butter, room tempered

4 tbsp brown sugar

2 tbsp cinnamon

Egg wash

1 egg

1 tsp water

  1. Add wheat flour, sugar, syrup, eggs and yeast* in a mixer like Kitchen Aid. Add milk a bit at a time and stop when you reach the desired consistency. You want the dough to be firm, but sticky*. Use the knead function and knead for around 10 minutes on low speed.
  2. Add the cold butter and knead for another 10-15 minutes until the dough is nice and stretchy.
  3. Let the dough rise until double in size – the time depending on how much yeast you are using. See note.
  4. Place the dough on a floured surface and roll out to a rectangle.
  5. Spread out butter, sugar and cinnamon and roll the dough together from the bottom.
  6. Slice the dough into 3 cm thick pieces. You’ll get around 24 buns from this recipe, depending on the size that you cut them into.
  7. Place the buns on a baking tray with a baking sheet, cover and let rise for around one hour or until nice and big.
  8. Preheat the oven to 225 degrees celcius.
  9. Beat the egg with water and give the buns a nice wash before putting them in the oven. Bake for about 10-12 minutes.

*About yeast- I prefer to bake with little yeast and spend alot of time on the rising of the dough. I believe that alot of yeast might interfere with our gut which I would like to avoid.

*About milk – some types of flour absorbs more liquid than others, which is why you should always pour a bit liquid at a time to make sure you get the desired consistency. If the dough has turned out too wet – simply add more flour. 

Related

Filed Under: Baked, Grandma's Recipes, Norway, Recipes, Sweden, Sweet Tagged With: cinnamon buns, grandma, kanelsnurrer, mormor

Previous Post: « Mormors Havrekjeks | Grandma’s Oatmeal Cookies
Next Post: Mormors Sitronmuffins | Grandma’s Lemon Muffins »

Reader Interactions

Comments

  1. Heidi

    December 9, 2020 at 18:14

    Should I only use @ 3 dl of milk instead of 7? Dough was wet. I added more flour and ingredients and the buns were delicious!

    Reply
    • Therese

      December 13, 2020 at 19:35

      Hi! Thanks for reaching out 🙂 I’m glad you managed to work it out. I double checked her recipe and she used 7 dl for this recipe, and it was the right amount when I baked it. It should probably be noted that different quality of flour can change the result slightly. Some types of flour absorbs more liquid than others. I’m going to make a note of it in the recipe – to add the liquid a bit at a time to get the right texture 🙂 Also – it’s actually always better to work with a wet dough rather than a dry one, but it can be too wet of course 😀 Have a nice day 🙂

      Reply

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