Norwegian Cinnamon Buns

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon salt 1/2 teaspoon salt
• 5 1/2 cups (690g) all-purpose flour 5 1/2 cups (690g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 cup (50g) granulated sugar (for filling) 1/4 cup (50g) granulated sugar (for filling)
• 2 tablespoons ground cinnamon (for filling) 2 tablespoons ground cinnamon (for filling)
• 1/4 cup (57g) unsalted butter, softened (for filling) 1/4 cup (57g) unsalted butter, softened (for filling)
• Pearl sugar, for sprinkling (optional) Pearl sugar, for sprinkling (optional)

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 10g (6g saturated)
• Carbohydrates: 42g (15g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small saucepan, heat the milk until warm (about 110°F/43°C). Pour the warm milk into a large mixing bowl.
2. 2.
   Add the melted butter, sugar, yeast, cardamom, and salt to the bowl with the warm milk. Stir until well combined.
3. 3.
   Gradually add the flour, one cup at a time, mixing well after each addition. The dough will become thick and sticky.
4. 4.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball.
8. 8.
   In a small bowl, mix together the sugar and cinnamon for the filling.
9. 9.
   Flatten each dough ball into a circle and spread a teaspoon of softened butter on top. Sprinkle the cinnamon-sugar mixture evenly over the butter.
10. 10.
    Roll up each dough circle tightly, starting from one edge, to form a spiral shape. Place the rolls on the prepared baking sheet, leaving some space between them.
11. 11.
    Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
12. 12.
    Bake the Skillingsboller for 15-18 minutes, or until golden brown.
13. 13.
    Optional: Sprinkle the warm buns with pearl sugar for an extra touch of sweetness.
14. 14.
    Allow the buns to cool slightly before serving. Enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is softened for the filling to easily spread over the dough.
• Cardamom — Use freshly ground cardamom for the best flavor.
• Pearl sugar — If pearl sugar is not available, you can substitute with coarse sugar or omit it altogether.

Tips & Tricks

• For a twist, add a handful of raisins or chopped nuts to the filling.
• Brush the warm buns with a light sugar syrup after baking for a glossy finish.
• Serve Skillingsboller warm with a cup of coffee or tea for a cozy Scandinavian experience.
• These buns can be frozen after baking. Simply thaw and reheat in the oven before serving.
• Experiment with different spices in the filling, such as cardamom or nutmeg, to create your own unique flavor profile.

Serving advice

Serve Skillingsboller warm or at room temperature. They are delicious on their own, but you can also enjoy them with a dollop of whipped cream or a drizzle of icing for an extra touch of sweetness.

Presentation advice

Arrange the Skillingsboller on a platter or a rustic wooden board. Sprinkle them with powdered sugar for an elegant touch. Serve them alongside a pot of freshly brewed coffee or a pot of hot tea.