Skillingsboller (Norwegian Cinnamon Buns)
In short: Soft, cardamom-scented yeast buns rolled around butter, cinnamon and sugar, then baked until golden. A Bergen bakery classic found all over Norway. It takes about 1 h in total and makes 12 servings.
- Prep
- 45 min
- Cook
- 15 min
- Resting
- 1 h 30 min
- Total
- 1 h
- Servings
- 12
- Difficulty
- Medium
- Calories
- 290 kcal
Skillingsboller are the big, soft cinnamon spirals of Norwegian bakeries, closely tied to the city of Bergen. A rich yeast dough scented with cardamom is rolled around a thick layer of butter, sugar and cinnamon, then baked until the edges are golden and the center stays tender and sticky. They are best eaten warm on the day they are baked, with coffee, and they freeze well for the next time guests drop by.
Instructions
- Whisk the lukewarm milk, yeast and a pinch of the sugar in a large bowl. Leave for 5 to 10 minutes, until foamy on top.
- Add the remaining sugar, egg, melted butter, cardamom, salt and 400 g (3 1/4 cups) of the flour. Mix to a soft dough, then knead for 8 minutes by hand or 5 in a mixer, adding the rest of the flour only if it sticks. The dough should be smooth and slightly tacky.
- Cover the bowl and let the dough rise in a warm place for 1 hour, until doubled in size.
- Meanwhile, beat the soft butter, sugar and cinnamon together into a smooth paste.
- Roll the dough on a floured surface into a 40 x 30 cm (16 x 12 in) rectangle. Spread the filling right to the edges and scatter over the raisins, if using. Roll up tightly from a long side and trim the ends.
- Cut the roll into 12 slices. Set them cut side up in paper baking cups or on lined trays, 3 cm (1 in) apart. Cover and let them rise for 30 minutes, until puffy. Heat the oven to 200°C (400°F).
- Brush the buns with the beaten egg and sprinkle with pearl sugar. Bake for 12 to 15 minutes, until deep golden. Cool on a rack for 15 minutes before serving.
Tips
- Do not add all the flour at once. A slightly tacky dough gives soft buns, while a stiff dough bakes up dry.
- To bake later, freeze the shaped buns on a tray, then bag them. Thaw overnight in the fridge, let them rise for 1 hour at room temperature, then bake as above.
Questions and answers
Can I freeze skillingsboller?
Yes. Freeze baked, cooled buns for up to 2 months and warm them in a 160°C (325°F) oven for 8 minutes. You can also freeze them shaped and unbaked.
How do I know the dough has risen enough?
It should double in size, and a floured fingertip pressed into it should leave a dent that springs back slowly. If it springs back at once, give it more time.
Can I leave out the cardamom?
Yes. Many bakers use cinnamon alone. Cardamom adds a floral, slightly citrusy note that is common in Scandinavian baking.
How long does it take to make Skillingsboller (Norwegian Cinnamon Buns)?
About 1 h in total: 45 min of preparation and 15 min of cooking.
How many calories are in Skillingsboller (Norwegian Cinnamon Buns)?
About 290 kcal per serving, with 5 g of protein, 42 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 42 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 13 g |
| Sodium | 110 mg |
Estimated values, calculated from the ingredients.
