What is the point of the dough base for the Norwegian Cinnamon Buns? It seems a waste of ingredients - can't I just use this dough to make an extra roll since the tin is lined with parchment?
Nigella's Norwegian Cinnamon Buns (from HOW TO BE A DOMESTIC GODDESS) are made with a sweet filling of butter, sugar and ground cinnamon. Part of the bread dough is rolled out into a rectangle and used to line the bottom of the roasting tin that will take the filled rolls formed from the remaining dough.
As the rolls bake some of the buttery filling tends to leak out of the bottom of the buns. The dough sheet underneath the buns absorbs any of the flavoured butter that leaks out and is delicious to eat. In addition, the buns are baked at a fairly high temperature and the dough sheet prevents the bottom of the buns from scorching, which would happen if the butter mixture leaked into the bottom of the roasting tin.