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Menu (http://busygirlhealthblog.com/) Home (https://busygirlhealthblog.com/about/) About (https://busygirlhealthblog.com/category/food-2/) Food (https://busygirlhealthblog.com/category/food-2/recipes/) Recipes (https://busygirlhealthblog.com/category/food-2/dining-out-food-2/) Dining Out (https://busygirlhealthblog.com/category/food-2/from-the-producer/) From the Producer (https://busygirlhealthblog.com/category/food-2/events-food-2/) Events (https://busygirlhealthblog.com/category/drink/) Drink (https://busygirlhealthblog.com/category/drink/oenotourisme/) Oenotourisme (https://busygirlhealthblog.com/category/drink/tastings/) Tastings (https://busygirlhealthblog.com/category/drink/wine-pairings/) Wine Pairings (https://busygirlhealthblog.com/category/drink/events-drink/) Events (https://busygirlhealthblog.com/category/travel/) Travel (https://busygirlhealthblog.com/category/travel/chile/) Chile (https://busygirlhealthblog.com/category/travel/denmark/) Denmark (https://busygirlhealthblog.com/category/travel/england/) England (https://busygirlhealthblog.com/category/travel/france/) France (https://busygirlhealthblog.com/category/travel/greenland/) Greenland (https://busygirlhealthblog.com/category/travel/iceland/) Iceland (https://busygirlhealthblog.com/category/travel/italy/) Italy (https://busygirlhealthblog.com/category/travel/ottawa-area/) Ottawa Area (https://busygirlhealthblog.com/category/travel/prince-edward-county/) Prince Edward County (https://busygirlhealthblog.com/category/travel/quebec/) Qu\u00e9bec (https://busygirlhealthblog.com/category/travel/toronto/) Toronto (https://busygirlhealthblog.com/category/travel/south-africa/) South Africa (https://busygirlhealthblog.com/category/sponsored/) Sponsored (https://busygirlhealthblog.com/shop/) Shop (https://busygirlhealthblog.com/contact/) Contact (http://instagram.com/busygirlhealth) Instagram (https://busygirlhealthblog.com/privacy-policy-2/) Privacy Policy 2024 Search for: (Search...) () Search Categories (https://busygirlhealthblog.com/category/food-2/) Food , (https://busygirlhealthblog.com/category/food-drinks/food/) Food , (https://busygirlhealthblog.com/category/food-2/from-the-producer/) From the Producer , (https://busygirlhealthblog.com/category/travel/iceland/) Iceland , (https://busygirlhealthblog.com/category/food-2/recipes/) Recipes , (https://busygirlhealthblog.com/category/travel/) Travel RECIPE: A Taste of Iceland in my Canadian Kitchen! Icelandic cinnamon rolls by (https://busygirlhealthblog.com/author/busygirlhealthgmail-com/) Busy Girl Health (https://busygirlhealthblog.com/2020/04/05/icelandic-cinnamon-rolls/) April 5, 2020 July 1, 2024 (https://busygirlhealthblog.com/2020/04/05/icelandic-cinnamon-rolls/#comments) 1 Commenton RECIPE: A Taste of Iceland in my Canadian Kitchen! Icelandic cinnamon rolls (Iceland dessert recipe) My own homemade version of Brau\u00f0 & Co\u2019s famous sn\u00fa\u00f0ar , Icelandic cinnamon rolls! Anyone who has been to (https://busygirlhealthblog.com/category/travel/iceland/) Reykjavik , Iceland, has no doubt heard about (https://braudogco.is/) Brau\u00f0 & Co . These are a fantastic set of bakeries famous for their bread and freshly baked dessert offerings, like kanilsn\u00fa\u00f0ar \u2014 Danish-inspired Icelandic cinnamon rolls. Classics are a staple, but the bakers aren\u2019t shy about trying new things. Even the most traditional recipe has an innovative option. In addition, their cool (https://goo.gl/maps/2L5VifuqhJx) Frakkast\u00edgur store front is immediately recognizable. Click here to skip directly to recipe. (Braud & co) (Braud & co) (Braud & co) (Braud & co) (Braud & co) Traditionalsn\u00fa\u00f0ur are huge, fluffy Icelandic cinnamon roll covered with chocolate, caramel, or pink icing. They are flatter and wider than North American cinnamon rolls, and are spread out on baking sheets, instead of mushed together like monkey bread. They are often ordered with k\u00f3k\u00f3mj\u00f3lk , which is Icelandic chocolate milk. (Iceland dessert recipe) (Iceland dessert recipe) The ones at Brau\u00f0 & Co are a little different, however, because they do not have any icing. It is not needed, as their rolls are already packed with flavour already. Besides cinnamon, the have some unique variations such as berries and licorice, orange and almond, and even granola. They use organic flour and lots of real butter (apparently 250-300 kilos a week ) in their baking, but occasionally have vegan options. They have a daily rotating menu and aren\u2019t afraid to test out new interesting recipes. (https://busygirlhealthblog.com/category/travel/iceland/) Every time I have visited , they barely have time to move their rolls from the cooling racks to the display cases, as people are always lined up for them. In fact, their rolls are so popular that they sell over 1000 of them on Saturdays alone! (Iceland dessert recipe) My personal favourite is their Bl\u00e1berja & Lakkr\u00eds (blueberry & licorice) roll. They sometimes swap out blueberry with raspberry and it is just as delicious! My Own Recipe I thought it would be fun to try and recreate these rolls in my own kitchen across the pond, using sourdough discard from a five year old starter given to me by (https://almanacgrain.ca/) Almanac . They are a local family-owned flour and grain company that can be found at the (https://ottawafarmersmarket.ca/) Ottawa Farmers\u2019 Market . They are currently offering home deliveries! (Sourdough starter) While not quite at the bakery\u2019s level, I think that my version is a pretty good substitute until my next visit. Crispy on the outside, with a gooey-chewy inside, it\u2019s hard not to eat the entire batch in one sitting! Without further ado, here is the delicious Iceland dessert recipe. Note that they were prepared the day before so that I could pop them in the oven first thing in the morning, for a toasty freshly-baked breakfast. They still retain their texture the next day. UPDATE: This post has been approved and shared by (https://braudogco.is/) Brau\u00f0 & Co on their social media accounts too! (Iceland dessert recipe) INGREDIENTS For the dough 1 cup active sourdough starter, room temp 1/3 cup warm water 1 cup warm milk 4 cups unbleached all purpose flour 1/3 cup sugar 1/4 cup unsalted butter, melted 1 large egg, room temp 1 tsp salt Filling + Topping Berry jam of choice (I used Yorkshire raspberry), preferably with no or very small chunks of fruit Licorice powder (Lakkris) INSTRUCTIONS In a mixing bowl, combine starter, water, milk, and 3 cups of flour. Mix to form a soft sticky dough. Cover bowl with a towel and set aside to rise for 30 minutes. Add sugar, melted butter, egg, and salt to dough. Add the rest of the flour little by little while mixing. If using a stand mixer, use the dough hook and set to \u201clow\u201d. If mixing by hand, knead the mixture into a smooth ball. The dough should become soft and elastic, clearing the sides of the bowl. If the dough remains too sticky, you can add a little more flour, up to 1/4 cup more than what is in recipe. Lightly oil another bowl and transfer dough over. Turn the dough to cover it with oil. Cover bowl with towel and set aside at room temperature for 30 minutes. Uncover bowl, lift a corner of the dough and pull into middle of the ball. Do the same with the other three sides, then flip the dough over. Cover bowl with towel and let rest for 30 minutes. Repeat procedure and let rest for 60 minutes. Repeat procedure again and let rest for 60 minutes. Repeat the procedure a fourth time. The dough should be elastic and airy. If it seems sluggish, you can let it rest for another couple of hours. Turn dough on a lightly floured surface. Without kneading out the air, roll the dough into a 45cm x 40cm rectangle. Generously spread jam in an even layer all the way to the edge of the dough. Working from the long side, tightly roll the dough into a log, making sure that it\u2019s of even thickness. Use a serrated knife to cut the log into 8-12 buns, depending on the desired size (I wanted mine to be particularly large, so I cut mine into eight). Cover a baking sheet or two in parchment paper. Place buns far apart on sheet(s) \u2014 you don\u2019t want them to touch when they bake. Using the palm of your hand, press down on the rolls (admittedly, I forgot to do that this time). Cover with plastic wrap and put in your fridge overnight. In the morning, take the pan our of the fridge. Do not panic if there is liquid from the jam on the bottom \u2014 it will turn into a delicious sticky bottom when baked. Allow buns to reach room temperature for about 2 hours. Generously sprinkle on powdered licorice. Preheat the oven to 350\u00b0F (190\u00b0C). Bake until bread outside is a medium to dark golden brown, about 30 minutes for smaller buns, up for 45 minutes for large buns. Keep an eye to make sure jam does not burn. Remove Icelandic cinnamon rolls from baking sheet and let cool for a few minutes. Enjoy while still warm. (Iceland dessert recipe) Share this: (https://busygirlhealthblog.com/2020/04/05/icelandic-cinnamon-rolls/?share=twitter) (Click to share on Twitter) Click to share on Twitter (Opens in new window) (https://busygirlhealthblog.com/2020/04/05/icelandic-cinnamon-rolls/?share=facebook) (Click to share on Facebook) Click to share on Facebook (Opens in new window) Like this: Like Loading... 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These are a fantastic set of bakeries famous for their bread and freshly baked dessert offerings, like kanilsn\u00fa\u00f0ar \u2014 Danish-inspired Icelandic cinnamon rolls. Classics are a staple, but the bakers aren\u2019t shy about trying new things. Even the most traditional recipe has an innovative option. In addition, their cool Frakkast\u00edgur store front is immediately recognizable.\n\n\n\n\n\n\n\nClick here to skip directly to recipe.\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nTraditional sn\u00fa\u00f0ur are huge, fluffy Icelandic cinnamon roll covered with chocolate, caramel, or pink icing. They are flatter and wider than North American cinnamon rolls, and are spread out on baking sheets, instead of mushed together like monkey bread. They are often ordered with k\u00f3k\u00f3mj\u00f3lk, which is Icelandic chocolate milk.\n\n\n\n\n\n\n\n\n\n\n\n\n\nThe ones at Brau\u00f0 & Co are a little different, however, because they do not have any icing. It is not needed, as their rolls are already packed with flavour already. Besides cinnamon, the have some unique variations such as berries and licorice, orange and almond, and even granola. They use organic flour and lots of real butter (apparently 250-300 kilos a week) in their baking, but occasionally have vegan options. They have a daily rotating menu and aren\u2019t afraid to test out new interesting recipes.\n\n\n\n\n\n\n\nEvery time I have visited, they barely have time to move their rolls from the cooling racks to the display cases, as people are always lined up for them. In fact, their rolls are so popular that they sell over 1000 of them on Saturdays alone!\n\n\n\n\n\n\nMy personal favourite is their Bl\u00e1berja & Lakkr\u00eds (blueberry & licorice) roll. They sometimes swap out blueberry with raspberry and it is just as delicious!\n\n\n\nMy Own Recipe\n\n\n\nI thought it would be fun to try and recreate these rolls in my own kitchen across the pond, using sourdough discard from a five year old starter given to me by Almanac. They are a local family-owned flour and grain company that can be found at the Ottawa Farmers\u2019 Market. They are currently offering home deliveries!\n\n\n\n\n\n\nWhile not quite at the bakery\u2019s level, I think that my version is a pretty good substitute until my next visit. Crispy on the outside, with a gooey-chewy inside, it\u2019s hard not to eat the entire batch in one sitting!\n\n\n\nWithout further ado, here is the delicious Iceland dessert recipe. Note that they were prepared the day before so that I could pop them in the oven first thing in the morning, for a toasty freshly-baked breakfast. They still retain their texture the next day. UPDATE: This post has been approved and shared by Brau\u00f0 & Co on their social media accounts too!\n\n\n\n\n\n\nINGREDIENTS\n\n\n\nFor the dough\n\n\n\n1 cup active sourdough starter, room temp\n\n\n\n1/3 cup warm water\n\n\n\n1 cup warm milk\n\n\n\n4 cups unbleached all purpose flour\n\n\n\n1/3 cup sugar\n\n\n\n1/4 cup unsalted butter, melted\n\n\n\n1 large egg, room temp\n\n\n\n1 tsp salt\n\n\n\nFilling + Topping\n\n\n\nBerry jam of choice (I used Yorkshire raspberry), preferably with no or very small chunks of fruit\n\n\n\nLicorice powder\n\n\n\n\n\n\nINSTRUCTIONS\n\n\n\n\nIn a mixing bowl, combine starter, water, milk, and 3 cups of flour. Mix to form a soft sticky dough. Cover bowl with a towel and set aside to rise for 30 minutes.\n\n\n\nAdd sugar, melted butter, egg, and salt to dough. Add the rest of the flour little by little while mixing. If using a stand mixer, use the dough hook and set to \u201clow\u201d. If mixing by hand, knead the mixture into a smooth ball. The dough should become soft and elastic, clearing the sides of the bowl. If the dough remains too sticky, you can add a little more flour, up to 1/4 cup more than what is in recipe.\n\n\n\nLightly oil another bowl and transfer dough over. Turn the dough to cover it with oil. Cover bowl with towel and set aside at room temperature for 30 minutes.\n\n\n\nUncover bowl, lift a corner of the dough and pull into middle of the ball. Do the same with the other three sides, then flip the dough over. Cover bowl with towel and let rest for 30 minutes. Repeat procedure and let rest for 60 minutes. Repeat procedure again and let rest for 60 minutes. Repeat the procedure a fourth time. The dough should be elastic and airy. If it seems sluggish, you can let it rest for another couple of hours. \n\n\n\nTurn dough on a lightly floured surface. Without kneading out the air, roll the dough into a 45cm x 40cm rectangle.\n\n\n\nGenerously spread jam in an even layer all the way to the edge of the dough.\n\n\n\nWorking from the long side, tightly roll the dough into a log, making sure that it\u2019s of even thickness.\n\n\n\nUse a serrated knife to cut the log into 8-12 buns, depending on the desired size (I wanted mine to be particularly large, so I cut mine into eight).\n\n\n\nCover a baking sheet or two in parchment paper. Place buns far apart on sheet(s) \u2014 you don\u2019t want them to touch when they bake. Using the palm of your hand, press down on the rolls (admittedly, I forgot to do that this time). Cover with plastic wrap and put in your fridge overnight.\n\n\n\nIn the morning, take the pan our of the fridge. Do not panic if there is liquid from the jam on the bottom \u2014 it will turn into a delicious sticky bottom when baked. Allow buns to reach room temperature for about 2 hours. Generously sprinkle on powdered licorice.\n\n\n\nPreheat the oven to 350\u00b0F (190\u00b0C). Bake until bread outside is a medium to dark golden brown, about 30 minutes for smaller buns, up for 45 minutes for large buns. Keep an eye to make sure jam does not burn.\n\n\n\nRemove Icelandic cinnamon rolls from baking sheet and let cool for a few minutes. 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