Norwegian Cinnamon Buns

If you think the climate is to be grateful for, then baking a batch of these Cinnamon Buns should do some good for tea or those chilly evenings with your cup of tea. My parents were with me for about four days in Bangalore before they returned to Kuwait. Keeping in mind that they don't indulge in too much of sweet I baked this tear apart buns.

[Recipe Source - How to be a Domestic Goddess by Nigella Lawson, Pg322]
Ingredients: 
Flour - 600gms
Sugar - 100gms
Salt - 1/2tsp
Fresh Yeast - 45gms
Butter - 100gms
Milk - 400ml
Eggs - 2
For the Filling
Soft Butter - 150gms
Demerara Sugar - 150gms
Cinnamon Powder - 1 1/2tsp
Egg - 1 beaten to glaze

Into a food processor, combine the flour, sugar, salt and yeast. Melt the butter and whisk it into the milk and eggs and slowly in a steady stream mix it into the flour mixture. Mix till the dough comes together  till soft and springy. Take out the dough from the processor and knead into a ball. Place it into a well oiled bowl and cover with cling film. Leave to rise for about 45minutes.
Take one third of the dough and roll out to fit your tin. Then roll our the rest of the dough, aim to get a rectangle of about 50cm x 25cm.
In another small bowl, mix the butter, demerara sugar and cinnamon powder to a creamy mixture. Spread this mixture onto the rectangle dough. Roll the dough up from the longest side until you have a giant sausage. Cut the roll into 2cm slices, which should make about 20 rounds.Sit the rounds on top of the dough in the tin. Ensure the swirly side is up. Don't worry if they don't fit snuggly into the tin. Brush the tops with the beaten egg and allow to rise for about 15 minutes to get duly and puffy. Bake in a preheated oven for about 25-30 minutes at 180 C. Bake till they are golden brown. Also don't fret about the buns getting catchy in places. Remove them from the tin and allow to cool or a parchment paper. Allow the people to tear them off to eat.