Gjetost/Ski Queen Cinnamon Buns

Gjetost/Ski Queen Cinnamon Buns

*Makes 8 buns 

Ingredients:

For the buns: 

• 5 tablespoons (70 g) butter
• 1 ¼ cups (300 ml) whole milk
• 3 3/4 cups (450 g) all-purpose flour
• 1/3 cup plus 1 tablespoon (75 g) granulated sugar
• 1 ounce (25 g) fresh yeast or 1/3 ounce (about 8.5 g) active, dry yeast 
• ½ teaspoon salt

For the filling: 

• 1/3 cup (75 g) butter, melted
• 2/3 cup (130 g) brown sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons ground cardamom 

For the Gjetost caramel: 

• ½ cup (100 g) granulated sugar
• 2 tablespoons water
• ½ cup (120 ml) heavy cream 
• 3 ½ ounces (100 g) Ski Queen®/Gjetost, sliced or grated

Other: 

• Sliced almonds, for garnish 
• Confectioner’s sugar, for serving 

Preparation and Cooking:

• For the buns:
  • In a small saucepan, melt the butter over medium heat. 
  • Add the milk and heat until lukewarm. 
  • Pour into a stand mixer fitted with the dough hook attachment. Add the flour, sugar, yeast, and salt. 
  • Knead on medium-low for 8 minutes or until soft and elastic. 
  • Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for 1 hour or until doubled in size. 
• For the filling:
• In a small bowl, combine the melted butter, sugar, cinnamon and cardamom.

• On a lightly floured surface, use a rolling pin to roll out the dough into a large rectangle that measures roughly 30 x 46 cm (18 x 12 inches).
• Using a rubber spatula, spread the filling evenly across the dough, leaving a ½ -inch (1 cm) margin at the top and wetting it with a little water. 
• Tightly roll the dough upwards starting from the bottom, pinching the seam shut
• Turn the dough so that it’s seam side down. Use your hands to even out its shape. 
• Using a sharp knife, cut the log into 8 equal-size buns. 
• Place the buns in a shallow, buttered baking pan, cover with a tea towel, and let rise for 40 minutes.
• Preheat the oven to 400ºF / 200ºC. 
• In a small saucepan, bring the sugar and water for the caramel to a boil over medium-high heat. 
• Add the heavy cream and Gjetost and whisk together until melted, thoroughly combined and somewhat thickened, about 3 to 5 minutes.
• Set aside. 
• Bake the buns for 10 minutes, until puffing and starting to turn golden brown. 
• Remove from the oven and drizzle all of the caramel sauce over the buns, covering them. 
• Sprinkle with sliced almonds on top, if desired. 
• Place back in the oven and bake 10 to 12 minutes longer or until golden brown on top and cooked through. 
• Let the rolls cool slightly before digging in. 
• Sprinkle with powdered sugar on top and serve!