This recipe is actually for what we in Scandinavia call gifler – the smaller, snackier (arguably superior) sibling to the cinnamon roll. The main difference is that gifler are flatter, and baked sideways compared to standard cinnamon rolls. What they do have in common with standard cinnamon rolls though, is that they're SUPER scrumptious. Enjoy!

Directions

1. Start by taking butter out of the fridge, to allow it to reach room temperature for the remonce (cinnamon filling).

2. Heat the milk until warm to the touch and dissolve the yeast into it. Melt the butter in a pot or the microwave and mix with the milk. It shouldn't be too hot, or it will hinder the dough from proving properly.

3. Mix sugar, vanilla sugar, cardamom, salt and flour and add to the milk mix. Stir well. If the dough is too wet, just add a bit more flour.

4. Let the dough rest under a dishcloth for about an hour.

5. Meanwhile, make the remonce. Just whisk softened butter, cinnamon and sugar in a bowl.

6. Preheat your oven to 200 degrees fan assisted.

7. Thinly roll out the proved dough into a rectangle measuring about 60 x 40 cm, and spread on the remonce in a thin layer.

8. Rather than rolling the dough as you would for standard cinnamon rolls, we're folding it flat and lengthways. Begin by folding over a lip of about 5 cm, and continue to fold over until you're out of dough.

9. Slice the dough into 3-4 cm slices, and place with the seam down on a sheet pan lined with baking parchment. If needed, you can flatten them a bit with your palm.

10. Bake the rolls for 15-20 minutes, until beautifully golden on top and the house smells of cinnamon. Remove from the oven and let cool – then snack away. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help mix the ingredients for the dough. They can also help roll out the dough, spread on the remonce and fold it up.