These cinnamon buns (called Skillingsboller) are my absolute favorite breakfast. The flavor is slightly more subtle than in most cinnamon rolls, making these impossible to get tired of. They’re soft and warm and melt in your mouth, not to mention that they have a tendency to disappear in just one day!
1 cup lukewarm milk
½ cup granulated sugar
1 ounce yeast
¼ pound plus 1 tablespoon butter (softened)
1 teaspoon salt
5 ¼ cups flour
2 teaspoons ground cinnamon
¼ cup sugar plus 1 tablespoon for sprinkling
5 ½ tablespoons butter (softened)
1 egg (lightly beaten)
Place sugar, milk, and yeast into a bowl. Leave for ten minutes, or until the yeast activates.
Add egg, butter, and salt and mix.
Add flour gradually, mixing with a spoon. Begin to use your hands, and then knead the dough.
After kneading for about five minutes (the dough should be soft and compact), cover with a wet cloth and set aside in a room temperature area for about two hours.
In a small bowl, mix cinnamon and sugar. Divide the butter into four portions. Set aside.
After two hours have passed, place the dough onto a floured surface and divide it in four. Starting with one portion (the others should be covered with a wet cloth), roll out a rectangle with a rolling pin. The dough should be about 12 by 10 inches, and not very thick.
Spread one portion of butter over the dough. Sprinkle with three teaspoons of the cinnamon mixture. Roll up into a sausage like shape and set aside while repeating the process with the remaining three portions.
Line two baking sheets with parchment paper. Place the dough sausages in front of you and cut slightly diagonally so that the slices are V shapes. Turn them so that they sit on their fatter bases. Press down on the tops of each with two fingers.
Place buns on baking sheet. Brush lightly with beaten egg and sprinkle sugar over top. Turn your oven to 350 degrees Fahrenheit, and let the buns rise until the oven is ready. Bake for about twenty minutes. They should be a light golden color.