I’m planning on trying the Norwegian Cinnamon Buns, but am a little confused about the layer of dough under the buns. Will the layer meld together with the buns to complete them or is this to be discarded after cooking?
The filling can run out slightly as the buns bake and as the oven temperature is quite high there is a risk that the sugar in the filling with catch and burn on the base of the buns. To prevent this from happening, a sheet of plain dough is stretched out on the base of the pan before the unbaked rolls are put in. As the rolls and dough prove they meld together slightly and as the rolls bake the base layer of dough seals in the filling. The rolls are pulled or cut apart to serve and the pieces of base should remain fairly connected to the buns, but even if the base pieces detach slightly they should certainly be eaten as they will have some of the filling baked onto them. You may also like to try Nigella's new recipe for Swedish Cinnamon Buns.