Skoleboller are a custard filled, coconut topped Norwegian sweet roll.

  • Author: Claire Coffey
  • Prep Time: 2 hours
  • Cook Time: 12 minutes
  • Total Time: 2 hours 12 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Norwegian


Units Scale

For the custard filling:

  • 1 vanilla bean
  • 1/2 tsp vanilla extract
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 cup milk

For the dough:

  • 1/3 cup unsalted butter, at room temperature
  • 3 1/4 cup all purpose flour
  • 1/3 cup granulated sugar + 1 tsp
  • 2 tsp cardamom
  • 1 cup milk, warmed
  • 1 packet (2 1/4 tsp) instant yeast
  • 1 egg

For garnishing:

  • 3/4 cup powdered sugar
  • 1 tbsp water
  • 1 cup sweetened, shredded coconut


  1. Scrape the seeds from the vanilla bean.
  2. In a small saucepan, combine the vanilla extract, sugar and milk for the custard filling. Cook, stirring frequently, until almost boiling.
  3. In a small bowl, whisk together the egg yolks and the cornstarch.
  4. Pour some of the hot milk mixture into the egg, whisk, and pour the mixture back into the saucepan.
  5. Continue to cook until the custard thickens to a pudding-like consistency.
  6. Pour the custard into a bowl, cover with plastic wrap pressed down against the surface of the custard and refrigerate until ready to use.
  7. In the bowl of a stand mixer, combine the warm milk, 1 tsp sugar and yeast. Allow to proof for 5 minutes or until frothy.
  8. Add the flour, remaining sugar, cardamom and egg to the bowl.
  9. Using a dough hook, knead the dough on medium for 10 minutes.
  10. With the mixer on low, add cubes of the room temperature butter.
  11. Knead on medium until a smooth, elastic dough forms (about 10 minutes).
  12. Place the dough in a greased bowl and allow to rise in a warm place until double in size (about 1 hour).
  13. Divide the dough into 12 pieces. Gently roll each piece until a smooth ball forms.
  14. Using your finger or a spoon, create an indent in the center of each.
  15. Allow to rise in a warm place on parchment paper lined baking sheets until almost double in size (about 30-40 minutes).
  16. Spoon a few tablespoons of the custard into the center of each roll.
  17. Bake at 420F for 10-12 minutes, or until golden brown.
  18. In a bowl, whisk together the powdered sugar and water to form a glaze.
  19. Pipe the glaze onto the cooled sweet rolls and coat with shredded coconut.


  • Working ahead: The custard filling for this recipe can be made up to two days in advance.
  • Getting dough to rise: Cold temperatures can affect rise times. If your home is on the cool side, you can help your dough rise by placing it in a warmed oven. I like to turn my oven on for 1-2 minutes before putting the dough in to rise. You never want to turn the oven on while the dough is inside it.
  • How to get perfectly browned sweet rolls: The secret to perfectly browned sweet rolls is brushing them with an egg wash before baking.
  • Overnight sweet rolls: Don't have time to make these in one go? Simply make the dough and allow it to rise overnight in the refrigerator. To use, bring the dough to room temperature (about 30-60 minutes), divide into 12 pieces and continue.
  • Storage: These sweet rolls can be stored in an air tight container for up to two days.

Pastry recipe adapted from Passion 4 Baking (Norwegian)
Filling recipe adapted from Martha Stewart


Keywords: Norwegian sweet roll, skolebrød, skoleboller