Skillingsboller, Norwegian Cinnamon Buns Recipe (2024)

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Robyn Lee

Skillingsboller, Norwegian Cinnamon Buns Recipe (1)

Robyn Lee

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Updated August 09, 2018


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Skillingsboller, Norwegian Cinnamon Buns Recipe (2)

Note: It's best to make the rolls the night before and allow them to rise in the refrigerator overnight. You can bake them anywhere between 10 and 24 hours after shaping and refrigerating them.

Pearl sugar isn't commonly found in the U.S. (hence why my buns are naked; I didn't have any pearl sugar), but you can buy it online (King Arthur and Lars' Own make it) or find it in the market section at IKEA. Of course, you can also finish off your buns with regular granulated sugar.

Recipe Details

Skillingsboller, Norwegian Cinnamon Buns Recipe

Prep30 mins

Cook25 mins

Proofing Time11 hrs

Total11 hrs 55 mins

Serves25to 30 buns


  • 2 stick (16 tablespoons) unsalted butter, room softened

  • 1 1/2 cups milk

  • 1 cup sugar

  • 1 teaspoonground cardamom (either pre-ground or freshly ground)

  • 4 1/4 cups (about 22.5 ounces) all-purpose flour

  • 1 teaspoon table salt

  • 2 1/4 teaspoons (1 packet) instant yeast

  • 1 tablespoon cinnamon

  • Raisins(optional)

  • Pearl sugar or granulated sugar (optional)


  1. Melt 1 stick butter in a saucepan over low heat. Add milk and heat until lukewarm. Remove from heat. Stir in 1/2 cup sugar and cardamom and stir until dissolved.

    Skillingsboller, Norwegian Cinnamon Buns Recipe (3)

  2. In a large bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine flour, salt, and instant yeast until hom*ogeneous. Add liquid from step 1 and knead until a tacky dough forms. To knead by hand, turn dough out on lightly floured counter and knead until smooth and not too sticky, about 10 minutes, dusting with flour as necessary to prevent sticking. To knead in a stand mixer, knead on medium low speed until dough is smooth and elastic. It should pull away from the sides of the mixer, but just barely stick to the bottom. If not, add small amounts of flour and allow them to be fully incorporated until the right texture is achieved.

  3. Place dough ball in large bowl and cover with a clean towel. Leave bowl in a warm spot until risen to double size, about 30 minutes.

    Skillingsboller, Norwegian Cinnamon Buns Recipe (4)

  4. Meanwhile, combine remaining stick of butter, cinnamon, and remaining 1/2 cup of sugar in a small saucepan over low heat. Stir until butter is just melted, then allow to cool while dough finishes rising.

  5. Divide dough into two equal balls.

  6. With rolling pin, roll out one ball into a square approximately 14-inches to a side and 1/2-inch thick. Spread half of butter/sugar mixture over dough leaving a 1/4-inch gap on the top and bottom, but spreading all the way to the sides. (Optional: Sprinkle on raisins.)

    Skillingsboller, Norwegian Cinnamon Buns Recipe (5)

  7. Roll dough away from you into a tight log and place seam-side down on a cutting board. Use a sharp chef's knife to cut it into 1-inch rolls, using a gently sawing motion. Transfer rolls to a rimmed baking sheet lined with parchment paper, spacing them about 1/2 inch apart.

    Skillingsboller, Norwegian Cinnamon Buns Recipe (6)

  8. Repeat steps 6 and 7 with remaining ball of dough, using an additional rimmed baking sheet (or, if you don't mind your rolls sticking together, you can fit them all into a single baking sheet). Cover rolls with plastic wrap and allow to rise in refrigerator for 10 to 12 hours.

    Skillingsboller, Norwegian Cinnamon Buns Recipe (7)

  9. When ready to bake, remove pans from the refrigerator and place on the counter while the oven preheats to 450°F (230°C). Adjust oven racks to upper middle and lower middle position. Bake until puffed and lightly browned, 8 to 12 minutes, rotating sheets top to bottom and front to back halfway through baking. (Optional: Sprinkle pearl sugar or granulated sugar over the buns just as you take them out of the oven. The heat from the buns will make the sugar stick, but not melt.) Allow to cool 5 minutes, and serve.

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Nutrition Facts (per serving)
6g Fat
24g Carbs
3g Protein


Nutrition Facts
Servings: 25to 30
Amount per serving
% Daily Value*
Total Fat 6g8%
Saturated Fat 4g20%
Cholesterol 17mg6%
Sodium 77mg3%
Total Carbohydrate 24g9%
Dietary Fiber 1g3%
Total Sugars 7g
Protein 3g
Vitamin C 0mg0%
Calcium 23mg2%
Iron 1mg6%
Potassium 48mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Skillingsboller, Norwegian Cinnamon Buns Recipe (2024)
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