I wanted so badly to make cinnamon rolls! These spongy and spicy buns drive me nuts since I first ate them in the US. The version of certain Swedish store is not perfect but addictive; it is true that they make the Nordic recipe. The huge inconvenient is that they are made with potato starch so I can’t eat them.
That’s why I have decided to bake them myself. It is true that I couldn’t leave them all night to sit and that’s the best option so if you can, then do it.
The icing seems like a “must” for the US version, but I actually think they are better without it; anyways, it’s up to you. What can’t be avoided is cinnamon, of course. You can also try adding a little bit of cardamom and nutmeg to get spicier ones. I’ve tried both recipes and I must say they are equally good: I baked one on Monday and on Thursday everything was gone.
Another advice is to warm it before eating so you get a completely melted icing all over the cinnamon rolls, as it must be.
