Name: Skillingsboller (Norwegian Cinnamon Rolls)
Prep time: 2 h 15 min
Cook time: 12 min
Total time: 2 h 27 min
Yield: 13
Cuisine: Norwegian
Ingredients: 250ml (1 cup + 1 tablespoon) whole milk; 7g (1 pack) instant or active dry yeast; 1 egg, room temperature; 67g (1/3 cup) granulated sugar; 1/4 teaspoon salt; 1/2 teaspoon ground cardamom; 450g (3 3/4 cups) all-purpose or bread flour, 12-14% protein content; 75g (5 1/4 tablespoons) unsalted butter, at room temperature; 50g (3 1/2 tablespoons) unsalted butter, softened until easily spreadable; 50g (1/4 cup) granulated sugar; 1 tablespoon ground cinnamon; 1 egg; 1 teaspoon water

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Made with a sweet yeast dough infused with cardamom and filled with cinnamon and sugar, skillingsboller (Norwegian cinnamon rolls) are the Scandinavian pastry you didn't know your life needed.

Hand pulling a skillingsboller out of a silver loaf pan with plates, a glass of milk and other skillingsboller around it.

Each morning, when we'd open the little bakery I worked at in Norway, customers would already be lined up at the door, a warm skillingsboller or skoleboller on their minds.

And when I'd clean up and pack down the shelves at night, there was rarely in skillingsboller left in the place.

These beloved pastries have been a staple in Norway for over 500 years and with good reason. They're soft, full of deliciously warm spices and are the perfect not-too-sweet way to start your day.

Jump to:

What are skillingsboller?
So, is it a cinnamon roll?
Ingredients
Step-by-step instructions
Expert tips
Working ahead
Storage
More Norwegian recipes
Recipe

What are skillingsboller?

Skillingsboller are a popular Norwegian pastry made from a sweet yeast dough filled with cinnamon and sugar.

The name is made up of two words (skillings and boller) and translates to "shilling buns/rolls", referring to their original cost of one shilling.

While these pastries are available across Norway, they're most often associated with the city of Bergen, where the pastry was developed in the 16th century.

So, is it a cinnamon roll?

In many ways, yes. But skillingsboller differ from American cinnamon rolls in a few important ways:

Spice: The sweet dough is infused with cardamom, a flavor staple of Scandinavian baking, which has a smoky, almost piney taste.
No icing: Warm skillingsboller are traditionally sprinkled with granulated sugar instead of icing or frosting.

Ingredients

You can find a complete list of ingredients and their measurements in the recipe card. A few thoughts and tips on key ingredients can be found below.

Yeast: These rolls turn out best with instant or active dry yeast. If you've had your yeast for a while, check its freshness by dissolving it in some of the warm milk and sugar in the recipe. If it foams, it's good.
Cardamom: Gives these rolls their signature flavor. I don't recommend substitutions for this ingredient.
Unsalted butter: Because we'll be adding our own salt, we'll be using unsalted butter. Make sure it's at room temperature for even distribution within the dough.
Whole milk: While you can use other kinds of milk in this dough, the high-fat content of whole milk leads to a softer pastry that stays fresh longer.
Flour: High protein content all-purpose flour or bread flour works best for this recipe (between 12-14% is ideal). A higher level of protein helps produce more gluten, which leads to a fluffier, softer sweet roll.

Step-by-step instructions

Light, cardamom speckled dough in a clear bowl.

First, make the dough.

In a stand mixer, combine all ingredients for the dough except the butter.

Mix on medium for 10 minutes. Add butter and continue mixing for 10 more minutes.

Small piece of dough stretched between two hands until thin and almost transparent.

The dough should be soft, slightly sticky and elastic, stretching easily into a thin dough when pulled.

Transfer to a greased bowl and proof until one and a half to two times its original size.

Skillingsboller dough rolled out on a cloth covered board with butter spread on it.

Second, fill the dough.

On a lightly floured surface, roll the dough into a square about ⅓" thick.

Spread the softened butter to the dough's edges on all sides except for one, leaving about 1" of space.

Freshly cut sweet rolls on a parchment paper lined silver baking sheet.

Combine the granulated sugar and cinnamon and sprinkle over butter.

Roll dough into a log, pressing gently to seal the end.

Cut into 13 pieces and place on parchment-lined baking sheets.

Skillingsboller that have proofed for 45 minutes and doubled in size on a parchment paper lined silver baking sheet.

Finally, proof and bake.

Cover and allow to rise until doubled in size.

Whisk together the egg wash ingredients and brush over the top of the sweet rolls.

Baked skillingsboller on a silver baking sheet on top of a cooling rack.

Bake at 400F (200C) for 10-12 minutes or until golden brown.

Optional: Drizzle with granulated sugar immediately after removing them from the oven.

Skillingsboller on a cooling rack with a plated roll, rolls tumbling out of a paper bag and hands tearing one apart.

Expert tips

Getting dough to rise: Cold temperatures can impact rise times. To help the dough along in a cool environment, turn your oven on for about a minute before putting the dough in to rise. Avoid turning the oven on with the dough inside.
Cutting the dough: Using string to slice your log of dough helps the sweet rolls maintain their round shape. To cut, slide the string underneath the log of dough, and bring the ends over and across to the other side. Pull until the sting slices through.
How to get perfectly browned sweet rolls: The secret to perfectly browned sweet rolls is brushing them with an egg wash before baking.

Working ahead

Short on time in the mornings? Here are a few ways you can make this recipe ahead:

Make and refrigerate the dough: Prepare the dough and let it rise in the refrigerator overnight. When ready, bring the dough to room temperature for about 30-60 minutes, then proceed with filling, proofing and baking. You can also fill/slice the sweet rolls and allow them to proof in the fridge overnight.
Make and freeze skillingsboller: Make the recipe through step #11 on the recipe card (slicing the filling the dough). Place in the freezer until solid, then seal in an airtight container for up to 3 months. Thaw overnight in the fridge, then allow to rise until double in size before baking.

Storage

These pastries can be stored in an airtight container at room temperature for up to 2-3 days. They're best when eaten the day they're made.

More Norwegian recipes

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Skillingsboller (Norwegian Cinnamon Rolls)