Yesterday, I shared a recipe for Jule Kag, after finding out that it was a much loved recipe in my husband's family (on his mom's side).
I shared the recipe for this light, tasty sweet bread, but only hinted at the variation!
A little footnote on the bottom of the recipe noted that one loaf of Jule Kag (the recipe makes 3) could be rolled out and make in to cinnamon rolls.'
Well, that's all I needed! I love cinnamon rolls! Rainbow Sprinkle Cinnamon Rolls, Twisted Star Cinnamon Rolls, Pumpkin Cinnamon Rolls and so many more!
Yes, we were definitely making cinnamon rolls.
The sweet, light dough made for amazing cinnamon rolls, especially when enjoyed fresh from the oven. The who family (in-maws included) practically inhaled these delicious rolls. We almost hoping we'd made a second batch!
Jule Kag Cinnamon Rolls
Recipe from Great Grandma Holt
1/3 recipe for Jule Kag
2 tablespoons butter, softened
3-4 tablespoons cinnamon-sugar
Make Jule Kag recipe. After the first rise, dough has been punched down and divided into 3 parts. Take 1 part and roll it into a rectangle. Dough should be rolled thin, to about 1/2-inch thickness.
Spread the softened butter over the dough and sprinkle with cinnamon-sugar. Starting from a long side, roll up the dough into a tight cylinder. Cut the dough into 12 equal pieces (I find it easiest to cut it with a strand of unflavored dental floss, simply place the dough over the floss, then circle the floss around the cut. One strand of floss can be used for the entire recipe).
Place the rolls into a greased pie plate (or a greased 9x13 inch pan). Cover with a damp kitchen towel and let it rest for about 45 minutes or until puffy.
Preheat the oven to 350 degrees F. Bake in the preheated oven for 30-35 minutes or until lightly browned and cooked through in the center. Cool slightly and enjoy immediately. Leftovers (if there are any) can be heated in the microwave for a few seconds and they're just like fresh!
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