When visiting the original farm "Gripen Gård", a little north of Bergen, we were surprised with dangerous tasting cinnamon buns. Still warm, Helene (the owner of the farm) happily presented her fresh self-baked "Kanelboller". Well and what should we say ... ..?
...... we have never eaten so many cinnamon buns at once. Unfortunately, this also reports the bathroom scale ....
But no matter, this great and also quite simple recipe we just can not and do not want to deprive you. Helene was so kind to hand over her own handwritten family recipe, which we have translated into German for you:
For 25 cinnamon rolls (Kanelboller) you need the following ingredients for the dough:
- 700 g of flour
- 500 ml of milk
- 100 g of butter
- 1 sachet / bag Tørrgjær = Dry yeast (A bag of dry yeast in Norway corresponds to a 50 g cube fresh yeast / in Germany, these cubes weigh only 42 g, but instead of breaking another cube you can simply give the dough more time. We are waiting for your feedbacks ... 😉)
- 150 ml of sugar
- 1 teaspoon of cardamom (more depending on taste)
- and cinnamon, sugar, butter - these ingredients are later distributed on the dough at will and taste
First melt the butter in a saucepan, add the milk until the mixture is approximately finger warm, that is about 37 degrees warm. Then put the dried yeast or the fresh yeast in a baking pan, add the hand-warm liquid together with the flour, gradually and knead into a smooth dough.
Now the dough needs at least 40 minutes rest in a warm place.
When the dough has risen, it can be processed further. With a little flour, roll out the dough on a flat surface to create a rectangle of about 25 x 55 cm.
Now, plenty of room warm butter can be spread on the dough. First mix the cinnamon with the sugar and sprinkle well with the dough.
Depending on your taste, the recipe can also be refined with raisins ...
If all the ingredients are on the dough, this can now be rolled up. Try to roll up the dough as loosely as possible. Thus, the snails then stay nice and airy. Now the roll must be divided into about 25 equal pieces, which then come on the baking sheet.
Helene urgently advised us not to use baking paper, she swears to fill the baking sheet with viiiiieliel butter, otherwise the Skillingsboller (as the Kanelboller in mountains and surrounding area called) probably too dry.
Now you have to preheat the oven to 250 degrees. Then place the baking sheet with the finished particles on the bottom rail in the oven and bake for about 10 to 12 minutes.
Now it should smell wonderful in the kitchen and the anticipation of the delicious particles rise.
When the particles have risen and become slightly brown, the Kanelboller are finished.
After Helene, the Kanelboller are still warm and taste the best with a glass of milk. We enjoyed them with freshly brewed coffee and were simply thrilled.
MAHTAVA - Taste the North presents the Finnish version of the cinnamon bun on its blog - Korvapuusti, clicks on it ... To the recipe
We hope you enjoy them as well as we do. Give us a feedback, we would be happy. Maybe you also have a better recipe, a suggestion, or something similar - then always with it ... ..
Now all we have to do is say: "Let it taste good, velbekomme".
By popular request, we now offer here exclusively for you the recipe as a PDF for download. Just click on the following picture: