Norwegian cinnamon rolls

Mix all ingredients except butter and salt in the mixer. After 3 minutes, add the butter. Towards the end of the mixing time, add the salt and knead the dough until a nice gluten structure is formed.

Next, shape the dough into a rectangle and wrap it well in plastic. Immediately store in the refrigerator at 5°C for 15–18 hours (overnight).

Finely mix the sugar, almond paste and the frozen stale cinnamon rolls (or pastry scraps) in a mixer or Stephan blender until a finely blended, homogeneous mixture forms. Add the soft butter and the ground cinnamon. Mix everything into a spreadable, creamy filling.

Note: By using frozen cinnamon rolls, the work steps “drying” and “grinding” to produce crumbs are eliminated.

Roll out the chilled yeast dough to a thickness of 3.4 mm and a width of approx. 55 cm. Spread the cinnamon filling evenly over the dough in a ratio of 5:1 (dough : filling). Fold the dough as for a simple fold.

Cut the folded dough into strips approx. 2 cm wide. Gently stretch the strips slightly in length. Wrap each strip around two fingers, then pull the end through the opening from the top to form a knot.

Place the cinnamon rolls on baking trays lined with silicone paper, cover and leave to proof at room temperature.

Brush the proofed cinnamon rolls with egg wash. Bake in a preheated hot oven (without steam). Bake with the vent closed at high heat. Ensure even browning – the rolls should not become too dark.