So, I read a mention somewhere online about how good traditional Norwegian cinnamon rolls are, then scrolled through the comments and saw a bunch of references to skillingsboller, which are similar but with almonds in them. A spot of googling later, and I took these two lovely recipes, created a mish-mash of them and ended up with not skillingsboller because I left out the almonds. So I’m calling these babies “cardamom scented marzipan rolls”. Kind of maybe a bit Norwegianish? Mouthwateringly good, nonetheless!
375g (3 cups) bread or all-purpose (plain) flour, plus extra as needed
1 tbsp instant dry yeast
50g (1/4 cup) granulated sugar
1/4 tsp salt
1 tsp ground cardamom
250ml (1 cup + 2 tsp) milk
1 large egg, lightly beaten
70g (5 tbsp) cold butter, grated or finely chopped
55g (4 tbsp) butter, room temperature
100g (1/2 cup) granulated sugar
160g (5 1/2 oz) marzipan, grated
1 egg beaten with 1 tsp water for wash
granulated sugar or pearl sugar for sprinkling
Whisk dry ingredients together then add the milk and egg and knead together for 10 minutes in a stand mixer or a bit longer by hand, until you have a soft dough. Add an extra tablespoon or two of flour as needed, so the dough isn’t too sticky.
Add the butter bit by bit, kneading in until fully combined, then continue kneading for about 10 more minutes until the dough is again soft and elastic.
Transfer dough to a clean, greased bowl, cover with plastic wrap and a tea towel and allow to rise in a warm place until doubled, about one hour.
Line a baking sheet with parchment.
Punch down dough and turn out onto a lightly floured surface.
Roll out to a rectangle approximately 30 x 40cm (12 x 16”).
Smear the surface with the softened butter, then sprinkle evenly with sugar and marzipan.
Roll the dough from the long edge into a tight log. Cut into 16 equal pieces and place, cut side up with room to grow, on the baking sheet.
Cover the rolls loosely with plastic wrap and allow to rise in a warm place until doubled, about one hour.
Preheat oven to 175°C (350°F).
Brush the rolls with egg wash and sprinkle with sugar. Bake in centre of oven for 20 – 25 minutes, until deep golden.
Keeping the buns on the parchment (because they’re very soft and the marzipan will still be gooey), remove from the baking sheet to a wire rack to cool.