Skillingsboller (Norwegian Cinnamon Buns)

Be careful. These Norwegian cousins of the American cinnamon roll are very addictive (and not low calorie). This recipe received a first place ribbon at the San Diego County Fair. It is adapted from a recipe in Serious Eats.

Makes approximately 2 dozen.


  • 8 ozs unsalted butter
  • 1 ½ C milk
  • 1 C sugar, divided, plus extra for sprinkling
  • 1 tsp ground cardamom
  • 4 ¼ C all-purpose flour
  • 1 teaspoon table salt
  • 2 ¼ tsp (1 packet) instant yeast
  • 1 tbsp cinnamon
  • Raisins, to taste


  1. Melt 4 ounces of butter in a saucepan over low heat. Add milk and heat until lukewarm. Remove from heat. Add ½ cup sugar and cardamom. Stir until dissolved.
  2. In a stand mixer fitted with a dough hook attachment, stir flour, salt, and instant yeast. Add butter mixture and stir until a tacky dough forms. Increase speed to 2 and knead until dough is smooth, elastic and pulls away from the sides of the mixer. If needed, add small amounts of flour and allow them to be fully incorporated until the right texture is achieved.
  3. Place dough ball in large bowl and cover with a clean towel. Leave bowl in a warm spot until risen to double size, about 30 minutes.
  4. Meanwhile, combine remaining 4 ounces of butter, cinnamon, and remaining ½ cup of sugar in a small saucepan over low heat. Stir until butter is melted, then allow to cool while dough finishes rising.
  5. Divide dough into two equal balls.
  6. With rolling pin, roll out one ball into a square approximately 14-inches to a side and 1/2-inch thick. Spread half of butter/sugar mixture over dough leaving a ¼-inch gap on the top and bottom, but spreading all the way to the sides. Sprinkle on raisins to taste.
  7. Roll dough away from you into a tight log and place seam-side down on a cutting board. Use a sharp knife to cut it into 1-inch rolls. Transfer rolls to a rimmed baking sheet lined with parchment paper, spacing them about ½ inch apart. Repeat steps 6 and 7 with remaining ball of dough, using an additional rimmed baking sheet. Cover rolls with plastic wrap and allow to rise in refrigerator for 10 to 12 hours.
  8. When ready to bake, remove pans from the refrigerator and place on the counter while the oven preheats to 450°F. Bake 8 to 12 minutes until puffed and lightly browned. Sprinkle granulated sugar over the buns just as you take them out of the oven Allow to cool at least 5 minutes before serving.

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