Cinnamon rolls – Kanelboller

These cinnamon rolls are Norwegian favourites and you can get them everywhere. The typical taste of these milk rolls comes from cardamom, a spice loved in Scandinavia. The filling is enriched with apple puree, thus the cinnamon rolls are fluffy and moist.

For the dough:
300 ml milk, warm
2 tsp dried yeast
50 g sugar
500 g plain flour
1/2 tsp salt
75 g butter, melted
1 tsp ground cardamom

For kanelboller:
2 tbsp sugar
1 tsp cinnamon
1 tbsp butter, melted
3 tbsp apple puree

  1. First make a starter dough as follows: heat the milk until lukewarm and pour in yeast and 1 tsp sugar and let it rest for 10 minutes.
  2. Mix flour, remaining sugar, butter, cardamom, salt and starter dough and knead it up to 5 minutes until firm but soft. Cover the dough with a kitchen towel and let it rest for about an hour until it rises considerably.
  3. For kanelboller: Cover your working space with cling foil and roll out the dough about 2 cm thick on it  (40cm x 30cm). Mix sugar with cinnamon in a small bowl. Now brush the melted butter onto the dough, spread the apple puree evenly on the dough and sprinkle with cinnamon-sugar. Then start rolling the dough from the broader site with help of the cling foil until you have a big long roll. Cut about 2 cm thick pieces and place these with one cut surface up. Leave these to rest until considerably risen again.
  4. In the meanwhile heat the oven to 225ºC. Bake the whirls for about 10-15 minutes until golden. Enjoy it with your favourite hot drink! Afiyet olsun!