Skillingsboller, Norwegian Cinnamon Buns Recipe (2024)

FAQs

Where did skillingsboller come from? ›

Skillingsboller – cinnamon buns from Bergen in Fjord Norway, first brought there from Germany in the Hanseatic period 500 years ago. Still widely available, and a must-eat when in Bergen. Skolebrød – translates as “school buns”.

Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar. Let the yeast mixture proof for 10 minutes.

Cinnamon rolls have been around since the late 1700s when countries across Northern Europe started making their own variations of this bread roll. It was eventually the Swedish that added cinnamon and created a worldwide breakfast treat! Today, cinnamon buns are widely eaten by all but celebrated largely in Sweden.

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long.

Don't Overbake Cinnamon Rolls

Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.

ONLY add as much flour as needed to handle the dough. It's better for the dough to be sticky at the start than to add too much flour and wind up with dense rolls, instead of light and fluffy ones.

Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.

Here are the best cinnamon buns in the UK and where to buy them. Cinnamon buns are also known as cinnamon rolls and kannelbullen, and in Denmark they are even called Kanelsnegl; 'cinnamon snail'.

Chelsea buns are soft, spiced rolls with butter, raisins and currants rolled into the middle, then brushed with a sweet and sticky glaze. They're incredibly delicious, especially with a cup of tea!

How do you make store bought rolls better? ›

Use fresh herbs. Brush melted butter onto your dinner rolls and add your choice of fresh herbs—I like fresh thyme leaves. Bake until the herbs and rolls are toasted, then sprinkle on some flaky sea salt. Now you have herby rolls that pair wonderfully with that holiday lasagna.

If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.

Heavy Cream: Using heavy cream will produce the most deliciously gooey cinnamon rolls (think Cinnabon level gooey) so this is recommended. However, half and half, coffee creamer, whole milk or coconut cream will also work.

Homemade cinnamon rolls are best served fresh and warm – right out of the oven if possible! You can store them in an airtight container at room temperature for a day. Rewarm in the oven or microwave before serving.