Skillingsboller: Norwegian Cinnamon Buns Recipe

Skillingsboller, or Norwegian cinnamon buns, are a delightful twist on traditional cinnamon rolls, known for their soft, fluffy texture and the perfect balance of spices. These sweet buns are a staple in Norwegian bakeries and are often enjoyed with a hot cup of coffee. The combination of cardamom, cinnamon, and sugar creates a mouthwatering flavor that makes these buns irresistible. Whether you’re baking for a special occasion or simply indulging in a cozy treat, this recipe will not disappoint.

For more about Norwegian baking, check out A Taste of Norway: Classic Norwegian Recipes and Baking with Spices: Cardamom and Cinnamon.

In this article, we’ll guide you through the process of making these delicious Skillingsboller from scratch, including tips on how to perfect the dough, the filling, and the all-important sugar topping.

Basic Recipe: Ingredients and Instructions

Skillingsboller: Norwegian Cinnamon Buns Recipe for a Cozy Treat

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• Author: Jennifer Mitchell
• Total Time: 2 hours 30 minutes (includes rising times)
• Yield: 12 buns 1x
• Diet: Vegetarian

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Description

Skillingsboller, or Norwegian Cinnamon Buns, are a delicious treat that combines soft, fluffy dough with a sweet and fragrant cinnamon filling. These buns are typically enjoyed as a breakfast or snack in Norway, often paired with coffee. With hints of cardamom and a touch of sweetness from raisins and pearl sugar, they offer a perfect balance of flavors and textures that will delight your taste buds.

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Ingredients

Scale 1x2x3x

For the Dough:

• • 2 sticks (16 tablespoons) unsalted butter, room softened
  • 1 1/2 cups milk
  • 1 cup sugar
  • 1 teaspoon ground cardamom (either pre-ground or freshly ground)
  • 4 1/4 cups (about 22.5 ounces) all-purpose flour
  • 1 teaspoon table salt
  • 2 1/4 teaspoons (1 packet) instant yeast

For the Cinnamon Filling:

• • 1 tablespoon cinnamon
  • Raisins (optional)

For the Topping (optional):

• • Pearl sugar or granulated sugar (optional)

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Instructions

1. Prepare the Dough:

   • In a small saucepan, heat the milk over low heat until it is warm (about 110°F or 43°C). Add the butter to the warm milk and stir until melted.
   • In a large mixing bowl, combine the sugar, ground cardamom, all-purpose flour, table salt, and instant yeast.
   • Pour the warm milk and butter mixture into the dry ingredients, stirring to combine. Mix until the dough begins to come together.
   • Knead the dough for about 8-10 minutes, either by hand or using a stand mixer with a dough hook, until it is smooth and elastic.
   • Cover the bowl with a clean cloth and let the dough rise for about 1 to 1.5 hours, or until it has doubled in size.

2. Prepare the Filling:

   • While the dough is rising, mix the cinnamon and sugar together in a small bowl.
   • If you are using raisins, set them aside for later.

3. Shape the Buns:

   • Once the dough has risen, punch it down to release the air. Transfer the dough to a lightly floured surface and roll it out into a large rectangle, about 1/4 inch thick.
   • Spread the cinnamon-sugar mixture evenly over the dough.
   • If using raisins, sprinkle them evenly on top of the cinnamon sugar.
   • Starting from one of the long edges, roll the dough tightly into a log.
   • Cut the log into 12 even pieces and arrange them in a greased baking dish or on a parchment-lined baking sheet.

4. Second Rise:

   • Cover the shaped buns with a clean cloth and let them rise for another 30-45 minutes, until they have puffed up and are touching each other.

5. Bake the Buns:

   • Preheat the oven to 375°F (190°C).
   • Once the buns have finished their second rise, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on top.

6. Finish with Toppings:

   • Remove the buns from the oven and let them cool slightly.
   • If desired, sprinkle pearl sugar or granulated sugar on top of the warm buns for an extra touch of sweetness and texture.

7. Serve:

   • Serve warm or at room temperature, and enjoy these soft, fluffy Skillingsboller with coffee or tea!

Notes

If you don’t have instant yeast, you can substitute with active dry yeast, but make sure to activate it first by dissolving it in the warm milk with a pinch of sugar.

You can also experiment with other fillings, such as a mix of brown sugar and butter, or add chopped nuts to the cinnamon filling for added texture.

The optional raisins can be omitted or substituted with other dried fruits like currants or sultanas.

• Prep Time: 15 minutes (excluding rising time)
• Cook Time: 25 minutes
• Category: Dessert, Breakfast, Brunch
• Method: Baking
• Cuisine: Norwegian

Nutrition

• Serving Size: 1 bun
• Calories: 270 kcal
• Sugar: 20g
• Sodium: 240mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: Skillingsboller (Norwegian Cinnamon Buns)

Instructions

Prepare the Dough

1. Warm the Milk: In a small saucepan, warm the milk over medium heat until it’s just lukewarm (around 110°F or 43°C). Be sure not to overheat it, as it could kill the yeast.
2. Activate the Yeast: In a large mixing bowl, combine the warm milk and sugar. Sprinkle the instant yeast over the mixture and let it sit for about 5 minutes until the yeast becomes frothy. If using active dry yeast instead of instant yeast, you may need to activate it separately by following the packet instructions.
3. Make the Dough: In the same bowl, add the softened butter, cardamom, flour, and salt. Mix everything together until a sticky dough forms. Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little extra flour, but be careful not to add too much.
4. First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for 1-1.5 hours, or until it has doubled in size.

Prepare the Filling

1. Cinnamon and Sugar: In a small bowl, combine the cinnamon and sugar for the filling. If you’re using raisins, add them to the mixture as well. Set aside.

Shape the Skillingsboller

1. Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 1/4 inch thick.
2. Spread the Butter: Spread a generous layer of softened butter over the dough, leaving a small border around the edges. Then, sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
3. Roll and Slice: Starting from one edge, carefully roll the dough into a tight log. Once rolled, slice the log into individual buns, about 1-inch thick. You should get around 12-14 buns, depending on how large you slice them.

Second Rise and Bake

1. Second Rise: Place the sliced buns on a greased or parchment-lined baking sheet. Leave a little space between them so they have room to rise. Cover the buns with a cloth and let them rise for another 30-45 minutes, or until they are puffy and have doubled in size.
2. Preheat the Oven: While the buns are rising, preheat your oven to 375°F (190°C).
3. Bake: Once the buns have risen, bake them for 18-20 minutes, or until they are golden brown. If you’re using pearl sugar, sprinkle it over the buns about 5 minutes before they are finished baking to allow it to melt and create a sweet, crunchy topping.

Serve and Enjoy

Allow the Skillingsboller to cool slightly before serving. These buns are best enjoyed warm, with a cup of coffee or tea for an authentic Norwegian experience. If you prefer them extra sweet, dust with a little extra powdered sugar before serving.

Advanced Techniques

1. Perfecting the Dough

For the softest, fluffiest Skillingsboller, be sure to knead the dough thoroughly to develop the gluten. The more you knead, the more air is trapped in the dough, leading to a light and airy texture. Also, allow the dough to rise fully—this step is essential for the buns to puff up properly when baked.

2. Use of Cardamom

Cardamom is the key spice that makes these buns distinctly Norwegian. For the best flavor, try to use freshly ground cardamom rather than pre-ground, as it has a stronger and fresher aroma. You can grind cardamom seeds yourself using a spice grinder or mortar and pestle.

3. Freezing for Later

If you want to prepare the buns ahead of time, you can freeze them after shaping. Place the unbaked buns on a baking sheet and freeze until solid, then transfer them to a freezer bag or airtight container. When you’re ready to bake, allow them to thaw and rise for about 30-45 minutes before baking as usual.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

1. Storing the Buns

Fresh Skillingsboller are best enjoyed the day they are baked, but if you have leftovers, store them in an airtight container at room temperature for up to 2-3 days. To keep them fresh longer, you can refrigerate them for up to a week.

2. Reheating

To bring back the fresh-baked taste, reheat your buns in the microwave for about 10-15 seconds or warm them in the oven at 300°F (150°C) for 5-7 minutes.

3. Freezing the Dough

If you want to freeze the dough for future baking, simply let it rise once, then punch it down and wrap it tightly in plastic wrap. Place it in a freezer bag and freeze for up to 2-3 months. When ready to use, thaw in the fridge overnight and proceed with the recipe as usual.

Dietary Adaptations and Substitutions

1. Vegan Version

To make Skillingsboller vegan, substitute the butter with vegan butter or coconut oil. For the milk, use almond milk, oat milk, or any other plant-based milk of your choice. Be sure to check that your sugar is vegan-friendly, as some types of sugar are processed with animal products.

2. Gluten-Free Option

To make these buns gluten-free, use a 1:1 gluten-free flour blend in place of all-purpose flour. You may need to add a bit more liquid to compensate for the difference in texture, and be sure to use gluten-free yeast.

3. Nut-Free Version

This recipe is already nut-free, but if you’re allergic to seeds or prefer to avoid them, you can skip the raisins or any other optional additions. For extra texture, you can try using dried cranberries or a sprinkle of oats on top.

FAQs About The Recipe

1. Can I add nuts to the filling?

Absolutely! If you love the flavor of nuts, feel free to add chopped pecans, walnuts, or hazelnuts to the filling for an extra crunch.

2. What’s the best way to serve Skillingsboller?

These buns are perfect for breakfast or as an afternoon snack with a hot drink. You can serve them with butter, jam, or just enjoy them plain for the authentic Norwegian experience.

3. Can I make Skillingsboller without raisins?

Yes! Raisins are optional in this recipe, and if you prefer, you can skip them entirely or replace them with other dried fruits, such as currants or dried cranberries.

Conclusion & Final Thoughts

Skillingsboller are a beloved part of Norwegian baking traditions, and for good reason. These sweet cinnamon buns, with their fragrant cardamom dough, cinnamon-sugar filling, and optional raisins or sugar topping, are absolutely irresistible. Whether you’re making them for a special occasion or just to enjoy with a cup of coffee, this recipe will bring the warmth and flavors of Norway into your kitchen. Enjoy the process, share with friends and family, and savor the delightful flavors!