Norwegian Cinnamon Buns with Cardamom (Kanelboller)

• 4 cups all-purpose flour (500 g)
• 6 tbsp sugar (75 g)
• 2 tsp ground cardamom
• 1 packet (2¼ tsp) instant or active dry yeast, or 25 g fresh yeast
• 1¼ cups whole milk (300 ml)
• 7 tbsp butter (100 g)
• 1 egg, beaten, for brushing
• Filling: 7 tbsp soft butter (100 g)
• Filling: ⅓ cup sugar (75 g)
• Filling: 1 tbsp ground cinnamon

Instructions

1. 01

   Melt the butter and add the milk. Warm it to about 99 °F (37 °C), like a warm bath.

2. 02

   Mix flour, sugar and cardamom in a large bowl. Stir in the yeast.

3. 03

   Add the milk mixture and knead for 8–10 minutes, until the dough is smooth and pulls away from the bowl.

4. 04

   Cover and let it rise until doubled, about 45 minutes.

5. 05

   Stir the soft butter, sugar and cinnamon together for the filling.

6. 06

   Roll the dough out to about 12 × 20 inches (30 × 50 cm) and spread the filling evenly.

7. 07

   Roll it up from the long side and cut into 16 slices. Place them on a baking sheet lined with parchment.

8. 08

   Let the buns rise for another 20–30 minutes. Heat the oven to 440 °F (225 °C).

9. 09

   Brush with egg and bake in the middle of the oven for 10–12 minutes, until golden brown.

Tip: Cardamom is what makes these taste Scandinavian. Freshly ground seeds from the pods are even better.