Norwegian Cinnamon Thumbs Food

NORWEGIAN CINNAMON ROLLS

Steps:

• You will need:.
• 2 cookie sheets (lined with parchment or lined with foil) or 2 jelly roll pans (lined with parchment or lined with foil).
• Dough:.
• Warm the milk in a small saucepan over low heat, until it is just lukewarm, about 110 degrees. Pour the milk into the bowl of an electric mixer, and whisk in the yeast by hand.
• Whisk in the butter, sugar, and cardamom.
• Use a large rubber spatula to stir in the flour. Place the bowl on the mixer with the paddle attachment and beat the dough on lowest speed for 2 minutes. Stop the mixer, and allow the dough to rest for 10 minutes.
• Beat the dough on medium speed for 2 more minutes, until it is smooth and elastic.
• Scrape the dough into a buttered bowl, and turn the dough over so that the top is buttered.
• Cover the bowl with plastic wrap and allow the dough to rise until doubled, about 1-1 1/2 hours.
• Scrape the risen dough out onto a floured work surface, and lightly flour the dough. Press the dough into a rough rectangle.
• Roll the dough to a rectangle that is 12x18".
• Filling:.
• Use a pastry brush to paint the dough with the melted butter.
• Mix the sugar and cinnamon together, and evenly sprinkle on the buttered dough.
• Roll up the dough jelly-roll style from one of the 18" ends, being careful not to stretch the dough in the length at the same time.
• Cut the dough into 24 3/4"slices.
• Arrange the spirals of dough, cut sides up, on the prepared pans, keeping them about 2" apart in all directions. Press in on the edges of the spirals if necessary to make sure that they are even round shapes.
• Paint the tops of the rolls with the egg wash, and sprinkle generously with pearl sugar.
• Cover the pans with towels or buttered plastic wrap, and let the rolls rise until they are not quite doubled, about 30 minutes.
• About 15 minutes before the rolls are risen, set racks in the upper and lower thirds of the oven, and preheat to 375.
• Bake the rolls for about 15 minutes, then change the positions of the pans so that the lower pan is on the upper rack, and vice versa. Turn the pans back to front at the same time.
• Bake the rolls for another 5-10 minutes, or until they are well colored and firm to the touch.
• Slide the papers from the pans to racks to cool the rolls.

NORWEGIAN CINNAMON THUMBS

Steps:

• Preheat the oven to 350°F.
• To make the cookies, beat the sugar and butter together until fluffy. Add the flour and vanilla, and beat until the dough comes together.
• Take a small amount of dough (about the size of a tennis ball), and roll is gently into a long, skinny rope 1/2" in diameter (about the width of your pinky). Using a sharp knife, cut the dough into 2" pieces, making sure to cute on the diagonal instead of straight across.
• Place cookies a few inches apart on a lined baking sheet, and bake 8-10 minutes, until just beginning to turn golden on the bottom edges. Remove cookies from oven and allow to cool slightly.
• While cookies are cooling, combine the cinnamon and sugar for rolling in a small bowl. When cookies are cool enough to handle, roll each gently in cinnamon sugar, and place on a cooling rack to finish cooling completely.

CINNAMON THUMBS

Steps:

• Mix all ingredients together and roll out and cut with little cookie cutters. Bake at 350 degrees for 15-20 minutes or until slightly golden around the edges. While hot, roll in 1/2 cup sugar and 1/2 teaspoons cinnamon.

SCANDINAVIAN CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt; cut in the butter until crumbly. Add yeast mixture, milk and egg yolks; stir to form a soft dough. Cover and refrigerate 4 hours or overnight. Divide dough in half; roll each half into a 12-in. x 10-in. rectangle. Spread with butter. Combine sugar and cinnamon; sprinkle half over each piece. Roll up, jelly-roll style, starting at the long end. Cut each roll into 12 slices. Place in greased muffin cups. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-25 minutes or until golden brown. For glaze, cream sugar and butter in a bowl. Add vanilla and milk; beat until smooth. Remove rolls to a wire rack; spread with glaze.