Cinnamon Rolls Norway

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. High five! And also, welcome to the club of people who want gourmet vibes without the culinary school commitment. Today, we’re diving headfirst into the magical world of Norwegian Cinnamon Rolls, or as the cool kids (and Norwegians) call them, **Kanelsnurrer**. Get ready to impress your tastebuds and maybe a friend or two (if you decide to share, big IF).

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just *any* cinnamon roll recipe. This is the “I made something fancy without breaking a sweat” kind of recipe. Think of it as the chill older cousin of the American cinnamon roll – less frosting, more subtle spice, and a *much* more sophisticated twist. It’s **idiot-proof**, even I didn’t mess it up, and my kitchen sometimes looks like a war zone after a simple sandwich. Plus, these beauties are packed with cardamom, giving them that extra “oomph” that makes people go, “What *is* that amazing flavor?” It’s not just a roll; it’s an experience. And you, my friend, are about to be the conductor of that experience. You’re welcome.

Ingredients You’ll Need

Time to gather your weapons of mass deliciousness! Don’t worry, nothing too exotic here, unless you consider spices exotic (in which case, broaden your horizons, friend!).

• **For the Dough (the backbone of your snack empire):**
• **1 cup (240ml) milk:** Whole milk is your best bet for richness. Don’t skimp, your future self will thank you.
• **1/4 cup (50g) granulated sugar:** Just enough sweetness to coax that yeast into action.
• **2 1/4 teaspoons (1 packet) active dry yeast:** The little magic makers. Make sure it’s not expired unless you enjoy flat, sad rolls.
• **1 large egg:** Room temp, please! Helps with structure and richness.
• **1/2 teaspoon salt:** Balances everything out. Don’t skip it, seriously.
• **1/2 teaspoon ground cardamom:** **THIS IS KEY!** It’s the secret Norwegian ingredient that elevates these from “good” to “OMG”.
• **1/4 cup (57g) unsalted butter, melted:** Adds flavor and tenderness. Let it cool a bit after melting.
• **3 to 3 1/2 cups (360-420g) all-purpose flour:** Start with 3, add more if needed. You want a soft, workable dough.
• **For the Filling (where the cinnamon party happens):**
• **1/2 cup (113g) unsalted butter, softened:** Soft, not melted, for easy spreading.
• **1/2 cup (100g) granulated sugar:** Sweet, sweet bliss.
• **2 teaspoons ground cinnamon:** Bring on the warmth!
• **For the Topping (the dazzling finish):**
• **1 large egg, beaten:** For an egg wash that gives them a beautiful sheen.
• **Pearl sugar (perlesukker):** The quintessential Norwegian touch! If you can’t find it, coarse sugar works, but pearl sugar is the MVP.

Step-by-Step Instructions

Alright, apron on, game face ready! Let’s make some magic happen.

1. **Warm the Milk:** Gently warm the milk in a small saucepan or microwave until it’s lukewarm (about 105-115°F or 40-46°C). It should feel warm but not hot to the touch. Too hot kills the yeast; too cold and it won’t activate.
2. **Activate the Yeast:** Pour the warm milk into a large bowl (or stand mixer bowl). Stir in the 1/4 cup sugar, then sprinkle the yeast over the top. Let it sit for about 5-10 minutes until it gets foamy. This means your yeast is alive and ready to party!
3. **Mix the Dough:** Add the egg, salt, cardamom, and melted butter to the yeast mixture. Stir it all together. Gradually add the flour, starting with 3 cups, mixing until a shaggy dough forms.
4. **Knead That Dough:** If using a stand mixer, attach the dough hook and knead for 5-7 minutes on medium-low speed until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should be soft, a little sticky, but shouldn’t stick to your hands. Add a tiny bit more flour if it’s too sticky, but **resist the urge to add too much**!
5. **First Rise (Nap Time for Dough):** Lightly grease a clean bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for fluffy rolls, IMO.
6. **Make the Filling:** While the dough rises, prepare the filling. In a small bowl, combine the softened butter, granulated sugar, and cinnamon. Mix until well combined and spreadable.
7. **Roll ’em Out:** Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches (30×45 cm).
8. **Spread the Love:** Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small border (about 1/2 inch) on one long edge.
9. **Shape the Snurrer:** Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Once rolled, use a sharp knife or unflavored dental floss to cut the log into 12-14 equal pieces. To get the classic “snurrer” shape, gently flatten each piece slightly, then use the handle of a wooden spoon or your finger to make an indentation in the middle, pushing all the way through to create a spiral. Or just place them cut-side up; they’ll still be delicious!
10. **Second Rise:** Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a towel and let them rise again for another 30-45 minutes, or until puffy. Preheat your oven to 375°F (190°C) during this time.
11. **Bake ’em Up:** Brush the tops of the rolls with the beaten egg wash and generously sprinkle with pearl sugar. Bake for 15-20 minutes, or until golden brown and cooked through. Keep an eye on them!
12. **Cool and Devour:** Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Try not to eat them all immediately (impossible, I know).

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid common pitfalls, right? Right.

• **Over-flouring the Dough:** You want a soft, slightly sticky dough, not a dense brick. Too much flour makes tough rolls. **Resist the urge to keep adding flour!**
• **Too Hot/Cold Milk:** Yeast is a diva. Milk that’s too hot kills it; too cold, it stays sleepy. Use a thermometer or test it on your wrist (like baby formula).
• **Not Kneading Enough:** Underextraordinary dough won’t develop enough gluten, leading to crumbly rolls. Give it the love it deserves.
• **Skipping the Cardamom:** Rookie mistake! That distinct flavor is what makes these Norwegian and not just another cinnamon roll. Embrace the cardamom!
• **Thinking you don’t need to preheat the oven:** Seriously? That’s just setting yourself up for uneven baking. **Always preheat!**
• **Not letting them rise enough:** Patience, grasshopper. A good rise means light, fluffy rolls. Rushing it means dense, sad rolls.

Alternatives & Substitutions

Life’s all about options, and so is baking! Here are some tweaks if you’re feeling adventurous or just missing an ingredient.

• **No Pearl Sugar?** Coarse turbinado sugar is a decent stand-in for that textural crunch. You could also do a very light glaze with powdered sugar and a touch of milk, but the true Kanelsnurrer purist in me quietly judges.
• **Out of Cardamom?** You *could* omit it, but you’d be missing out on what makes these special. If you absolutely have to, a pinch of nutmeg or allspice could add a different kind of warmth, but it won’t be the same. Just buy cardamom, okay?
• **Dairy-Free?** Use a good plant-based milk (like oat or almond) and a dairy-free butter alternative. The texture might vary slightly, but they’ll still be tasty.
• **Whole Wheat Flour?** You can substitute up to half of the all-purpose flour with whole wheat for a slightly nuttier, denser roll. Just be aware it might absorb more liquid, so adjust accordingly.

FAQ (Frequently Asked Questions)

• **Can I make these ahead of time?** Absolutely! You can cover the shaped rolls and refrigerate them overnight (let them come to room temp for 30-60 mins before baking), or freeze the unbaked rolls and bake from frozen, adding a few minutes to the baking time. Winning!
• **What if my dough isn’t rising?** Is your yeast expired? Was your milk too hot/cold? Is your kitchen an icebox? Check these common culprits. If all else fails, buy new yeast and try again!
• **Can I use margarine instead of butter?** Well, technically yes, but why hurt your soul like that? Butter just tastes better and gives a richer texture. Don’t compromise on deliciousness unless you absolutely have to.
• **How do I store leftover Kanelsnurrer?** In an airtight container at room temperature for up to 2-3 days. Reheat gently in the microwave or oven for that fresh-baked feel.
• **My rolls are dry, what happened?** You likely added too much flour to your dough, or you overbaked them. Keep an eye on them in the oven and pull them out as soon as they’re golden brown.
• **Can I add other spices?** Sure, go wild! A tiny pinch of ginger or nutmeg could be interesting, but remember, the cardamom is king here for an authentic Norwegian vibe.

Final Thoughts

See? You just whipped up some gorgeous, flavorful Norwegian Cinnamon Rolls! You’re basically a master baker now, so go ahead and give yourself a pat on the back. These are perfect for breakfast, fika (Swedish coffee break, but we’ll adopt it), or just because you deserve something amazing. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!