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.

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.

Can cinnamon rolls rise for too long? Yes definitely! 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.

Let the dough have its full rise time: Yeasted dough requires some extra time and planning but it's so worth it for homemade cinnamon rolls. Make sure you give the dough the full rise time for the ultimate soft and fluffy dough. If you try to rush the process you can end up with sad, dense rolls.

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!

What happens if you use too much butter in dough? ›

Too much butter will result in a very soft, sticky dough that's difficult to shape, and bakes up greasy and dense.

According to Mashed, other reasons cinnamon rolls might turn out too hard include packing them in the pan too tightly, which causes them to go doughy and dense in the center, including too much flour. Taste of Home suggests mixing the dough slowly, steadily sprinkling in the flour as the mixer runs.

We want to leave the lid (or foil) on so they don't over-brown. Baking them from frozen keeps that soft and gooey texture. Glaze the warm cinnamon rolls and serve.

If your dough didn't rise, the yeast is probably dead. This could be because the yeast was old, or because the water you bloomed it in was too hot. You can still bake the dough but don't expect the same flavor. But you can bake it.

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

Add ¼ teaspoon of ginger with the warm water when you are first proofing the yeast to help your bread rise higher and fluffier. It won't make your bread taste like ginger, either. Works for rolls, too.