Cinnamon twirls (or Kanelsnurrer in Norwegian)

Ingredients (approx 40 Cinnamon buns)

Dough 
18 dl strong white flour
150 g butter (salted)
50 g fresh yeast (or equivalent amount dried yeast)
1/2 tsp salt
1.5 dl caster sugar
1 tsp cardamom
5 dl milk

Cinnamon filling
150 g butter at room temperature
1.5 dl sugar
5 tsp ground cinnamon


Melt the butter. Add the milk and warm slowly until approximately 30-35 degrees C. Place the yeast in a bowl and add the lukewarm liquid. Stir in sugar, salt and cardamom. Start adding the flour little by little until it is possible to start kneading the dough. Knead and add flour as needed. Knead for 5 to 10 minutes, before placing the dough in the bowl for proofing. While the dough is proofing (this might take 1-2 hours depending on the yeast, temperature  in the room etc.), make the cinnamon filling by mixing together the room tempered butter with cinnamon and sugar.

When the dough has risen and doubled its size, punch it down and divide it in two. Roll the first piece out in the shape of a rectangle and spread half of the cinnamon filling thinly over the entire rectangle. Fold the dough as shown on the picture below.

Cut the dough into smaller strips approximately 2-3 cm thick, and cut the strip almost in two as shown below. Twirl the dough as shown and tie a knot. Place the cinnamon twirls on a baking pan covered by baking paper.  Proof under cover (kitchen towel, cling film) until the twirls have doubled in size. Repeat with the other half of the dough.

Cover the twirls in egg wash prior to baking them in the oven for 12-15 minutes at 200 degrees C.