Norwegian Cinnamon Buns

Method

Mix flour with dry yeast. Add the rest of the ingredients and knead, adding melted butter at the end. Knead the dough long enough to make it soft and flexible. Shape it into a ball, place it in a flour-sprinkled bowl, set aside in a warm place, covered with a kitchen towel, to double in volume (it will take about 1.5 hours).

After this time, take 1/3 out of the dough and roll out to size of the mould - a baking pan roughly 33 x 24 cm with sides a few cm high is ideal, lined with baking paper. This will be the bottom of our rolls. Roll out the remaining dough into a 50 x 25 cm rectangle.

In the meantime, mix all the filling ingredients in the dish.

Spread the prepared rectangle with the filling, then roll it along the long side into the shape of a long roulade. Cut into 2 cm pieces with a sharp knife. Arrange them with the cut part on the baking tray (in other words, spiral side up). There should be about 20 pieces. Don't worry if they don't touch each other, they will do so while proving and also once in the oven. It is important that they are symmetrically distributed. Cover with a kitchen towel, let stand for another 20-30 minutes to rise again (they should double the volume).

Spread the rolls with beaten egg and bake for 20-25 minutes at 190ºC. Serve warm.

If they 'catch' the colour too quickly cover with aluminium foil from above to prevent burning.