Kanilsnúðar mínir

All my cinnamon rolls

Cinnamon rolls are, so to speak, the epitome of Scandinavian baked goods, whether they are called Kanelbulle in Sweden or Kanelbolle or Skilingsbolle in Norway, Kanelsnegl in Denmark, Kanilsnúður in Iceland or (more differently) Korvapuusti in Finland. It's a delicious yeast biscuit with sugar and a lot of cinnamon.

Nevertheless, there are of course many different cinnamon roll recipes everywhere, all a little different. I already have a few different Icelandic cinnamon roll recipes in my blog, for example cinnamon rolls with skyr , cinnamon rolls according to grandmother's recipe or the Laugardagssnúður from the 60s with a lot of icing.

This is my oldest and yet tried and tested cinnamon roll recipe:


Ingredients

850 g spelled flour type 650
1 tsp salt
150 g brown sugar
1 pack dry yeast
500 ml lukewarm oat milk
150 g melted margarine

100 g brown sugar
4 tsp cinnamon
1 tsp cardamom


Preparation

Mix the dry ingredients thoroughly in a large bowl with a spoon.

Add the lukewarm milk and the melted margarine and mix everything into a smooth dough.

Cover with a clean tea towel and let rise at room temperature for at least half an hour.

Then take the dough out of the bowl in three portions, knead well, adding more flour if necessary if the dough is otherwise too sticky.

Roll out thinly on the work surface (on baking paper) into a square (approx. 0.5 cm thick).

Mix sugar, cinnamon and cardamom and sprinkle the dough with it.

Then carefully roll up the dough from the wide side and cut into slices approx. 1 cm thick.

Place them on a baking tray lined with baking paper, leaving enough space between them, and bake in a preheated oven at 350 °F (180 °C) for about 20 minutes until the cinnamon rolls have turned nice and golden brown.

I usually always prepare this recipe with spelled flour (type 650) and am regularly very satisfied with the results. Now, as a test, I baked a batch of cinnamon rolls with ground wheat flour (the large rolls at the bottom) and, in comparison, a batch with wholemeal oat flour (the small rolls at the top).

The oatmeal cinnamon rolls rose less for me, they taste significantly less sweet (with the same amount of sugar) - and seem more "eco-like", as my husband said.

Opinions differed in the family - my daughter and son-in-law found the oatmeal rolls much better, my husband and sons were happier with the larger, fluffier wheat rolls. I'm unsure, but I'm now leaning towards the oatmeal rolls.

But actually - the main thing is cinnamon rolls!

[Translated from here.]