Nigella's Norwegian Cinnamon Buns

What a fantastic, easy and fun recipe to make! My sons and l had so much fun making and (eating) these delicious buns. My new found love is kneading dough, l find it so therapeutic even though I have a kitchen aid l get such great pleasure out of kneading and even the kids running a muck, doesn't seem to bother me while lm kneading away.
Notes:
There are a couple of things that l think l might change for next time - I will lower the heat and/or cooking time as they browned a bit too much for my liking and maybe add some sultanas.
I also needed to add about 1/2 cup of extra flour as l found the dough a bit to sticky.

For the dough:
600 g flour
100 g sugar ( I used caster sugar as that is all l had)
½ tsp salt
21 g easy blend yeast or 45 g fresh yeast
100 g butter
400 ml milk
2 eggs

For the filling:
150 g soft, unsalted butter
150 g sugar
1 ½ tsp cinnamon
1 egg, beaten, to glaze

Roasting tin approximately 33cm x 22cm or large brownie tin, lined with baking parchment bottom and sides

Preheat the oven to 230°C/ gas mark 8. (next time l think l am going to try and lower the heat to about 220' as they browned a bit too much for my liking)
Combine the flour, sugar, salt, and yeast in a large bowl. Melt the butter and whisk it into milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until its smooth and springy. On this 1st trial, I used 60-65g eggs). Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about 25 minutes.
Take one-third of the dough and roll it or stretch it to fit your tin; this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 50x25cm. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon texture. Try to get even coverage on the whole of the dough.
Roll it up from the longest side until you have a giant sausage. Cut the roll into 2 cm slices which should make about 20 rounds. Sit in rounds in lines of top of the dough in the tin, swirly cut-side up. Don’t worry if they don’t fit snugly together as they will swell and become puffy when they prove. Brush them with egg and let them rise again for about 15 minutes to let them get duly puffy.
Put in the hot oven and cook for 20-25 minutes, by which time the buns will have risen and will be golden brown in colour. Don’t worry it they catch in places. Remove them from the tin and leave to cool slightly on a rack-it’s easy just to pick up the whole sheet of parchment and transfer them like that-before letting people tear them off, to eat warm.

Makes 20

I would love the hear your comments and suggestions!

Y x