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Authentic Norwegian Cinnamon Buns (Skillingsboller) Recipe

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4.1 from 7 reviews

These Authentic Norwegian Cinnamon Buns, known as Skillingsboller, are delightfully soft rolls infused with warm cinnamon and cardamom flavors. Made with a unique tangzhong method, these buns have a tender crumb and a perfect balance of sweet and spiced filling, topped with a cinnamon-sugar glaze. Ideal for breakfast, brunch, or a cozy treat with coffee.

Ingredients

Dough and Tangzhong

  • 5 tablespoons water
  • 5 tablespoons whole milk
  • 3 tablespoons all-purpose flour
  • 6 tablespoons melted unsalted butter (cooled)
  • ½ cup whole milk (slightly warm)
  • 2 teaspoons instant yeast
  • ½ teaspoon ground cardamom (freshly ground preferred)
  • 1 teaspoon salt
  • ¼ cup granulated sugar
  • 3 cups + 2 tablespoons all-purpose flour
  • 1 large egg
  • All of the Tangzhong (cooled)

Filling

  • 6 tablespoons soft unsalted butter
  • 1 teaspoon all-purpose flour
  • Pinch of salt
  • 3 tablespoons packed light brown sugar
  • 2 teaspoons ground cinnamon

Topping

  • 3 tablespoons unsalted butter
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Make the tangzhong: Combine water, milk, and flour in a medium saucepan. Whisk until smooth and free of lumps. Heat the mixture over medium heat, whisking constantly, until it thickens into a pudding-like consistency, about 1-2 minutes. Remove from heat and let cool completely.
  2. Prepare the dough ingredients: While the tangzhong cools, whisk together yeast, cardamom, salt, sugar, and flour in a large bowl to combine evenly.
  3. Mix wet and dry ingredients: In the bowl of a stand mixer, add melted cooled butter, slightly warm milk, egg, and the cooled tangzhong. Mix with the dough hook attachment on medium-low speed until combined. Gradually add the dry ingredient mixture and continue mixing just until the dough starts to come together.
  4. Knead the dough: Increase mixer speed to medium and knead the dough for 3-4 minutes until it becomes slightly tacky but not sticky and clears the sides of the bowl (a little sticking to the bottom is okay). Alternatively, knead by hand for 8-10 minutes.
  5. First rise: Cover the dough bowl tightly with plastic wrap and let it rise in a warm place until doubled in size, about 2 hours.
  6. Make the filling: In a medium bowl, mix softened butter, flour, salt, brown sugar, and cinnamon using a fork until a smooth, spreadable paste forms.
  7. Shape the buns: Once risen, preheat oven to 400°F (200°C) and move the rack to the center. Turn the dough onto a lightly floured surface and roll into a 15×19 inch rectangle. Spread the cinnamon filling evenly over the dough with an offset spatula or fingers. Roll the dough tightly lengthwise into a cylinder and cut into 12 equal slices. Trim the ends if needed.
  8. Prepare for second rise: Place each slice into a jumbo muffin liner on a baking sheet, pressing gently to widen slightly. Arrange 6 buns per baking sheet. Cover loosely with plastic wrap or a clean towel and let rise for 20 minutes.
  9. Bake the buns: Bake one pan at a time for 13-15 minutes until golden brown. Remove from oven.
  10. Apply topping and serve: While baking the second pan, melt the butter for the topping and mix cinnamon and sugar in a small bowl. Once buns are out of the oven and slightly cooled, brush with melted butter and sprinkle with cinnamon sugar. Serve warm and enjoy.

Notes

  • If the dough feels too sticky to roll, lightly dust with flour but use sparingly to keep buns soft.
  • Freshly ground cardamom provides the best flavor, but pre-ground is acceptable.
  • Using jumbo muffin liners helps the buns keep their shape while baking.
  • Cool the tangzhong completely before adding to the dough to avoid killing the yeast.
  • Let the buns cool slightly before brushing with the topping to avoid melting the sugar completely.
  • The buns are best eaten the same day but can be stored in an airtight container at room temperature for up to 2 days or frozen.

Find it online: https://bitezly.com/authentic-norwegian-cinnamon-buns-skillingsboller-recipe/