Cinnamon Rolls

Yep, it's monday afternoon and i got bored, so baking was the only option in sight. Since Bridget Jones seems to be on television daily and i can hear the winter calling for me, the urge to try this recipe became inevitable. Just the smell of these cinnamon rolls -which are originally from Norway, but the americans picked them up- makes trying this worth it. Best scent i've ever smelled, and surprisingly enough, it's a Nigella Lawson recipe.

-serves 20 cinnamon rolls-
DOUGH
600 gr (plain) flour
100 gr sugar
1/2 teaspoon salt
21 gr yeast
100 gr unsalted butter
4 dl/400 ml milk

STUFFING
150 gr soft butter
150 gr sugar
1 1/2 teaspoon cinnamon
1 egg, whipped
+rolling pin and baking tin

Preheat oven at 230 degrees.
Mix the dry ingredients first; flour, sugar,salt and yeast. Then mix the other ingredients in another bowl; milk, eggs and the melted (in microwave) butter. This leaves you with two options; you can either mix these two bowls of ingredients with your hands, or you can put them in your food processor. Either way; mix untill a ball of dough forms. Don't worry if the mixture doesn't has the exact ball shape; it just needs to stick together and be really elastic and smooth. Then grease a clean bowl with some sunflower oil (just a little!) and put the 'ball' of dough in the bowl, and cover up with some plastic foil and let is rise/rest for 25 minutes.

Take 1/3 of the dough, and roll out the dough on your work sheet as big as your baking tin (and your hands, your rolling pin, your dough and your work sheet NEED to be smeared with flour! or you won't be able to get the dough of your hands/work sheet. Then furnish your baking tin (bottom and sides) with baking foil, and cover your bottom with the rolled out square of dough. Then take the rest of the dough, and roll it out into a square of 25 x 50 cm. Mix the softened butter, the sugar and the cinnamon and grease the entire dough square with this mixture. Then roll the dough, from the long side, so you get a 50 cm long roll. Then cut the roll into twenty slices/'coins' (each 2 cm thick). Then put every slice flat in the baking tin (it doesn't matter if the rolls touch eachother, they'll rise anyway!). Whip the egg and grease the rolls with the whipped egg. Let is rise for 15 minutes.

Now but the rolls into the oven for 20-25 minutes. If they're golden brown, rising and deliciously-smelling, they're ready!! Cut the rolls between the 'curls' and eat them warm on a rainy afternoon.