Classic Norwegian cinnamon rolls with cardamom-scented dough, rolled with butter, sugar, and cinnamon. A bakery staple across Norway.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, sugar, cardamom, and yeast. Add warm milk, egg, and softened butter. Knead until smooth and elastic, about 10 minutes.
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2
Let dough rise in a warm place for 1 hour until doubled.
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3
Roll dough into a large rectangle. Spread with soft butter, sprinkle with sugar and cinnamon. Roll up tightly and cut into 12 pieces.
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4
Place in a baking pan, let rise 30 minutes. Bake at 200C for 18-20 minutes until golden. Brush with sugar syrup while warm.
Did You Know?
The name skillingsbolle comes from 'skilling,' an old Norwegian coin, reflecting what these rolls once cost.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- baking pan
- oven
Garnishing
sugar syrup glaze
Accompaniments
The Story Behind Skillingsboller
Skillingsboller are the Norwegian version of cinnamon rolls, distinguished by the addition of cardamom to the dough. Cardamom has been a cornerstone of Scandinavian baking since the Vikings brought it back from trade routes to the East.
Every Norwegian bakery sells skillingsboller, and they are among the most popular items alongside school bread and custard buns. The rolls are slightly less sweet than American cinnamon rolls, with the cardamom adding a warm, aromatic complexity.
Baking skillingsboller at home remains a common activity, especially on weekends and before holidays. The aroma of cardamom and cinnamon dough rising in a warm kitchen is deeply associated with Norwegian domestic comfort.
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