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.

The trick with cinnamon rolls is not to rush the rising process. If your cinnamon rolls are coming out of the oven dry and dense, the rolls are telling you that you didn't adequately rest the dough before baking. During the first rise, your dough should at least double in size.

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.

There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.

Physically test your dough with the poke test

Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time. The poke test is especially helpful for free-form breads like cinnamon rolls.

It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.

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

Add a little bit of milk to your egg yolk before brushing over the bread/before baking. The milk helps keep the buns soft and the yolk gives them a good colour.

What enhances cinnamon flavor? ›

Finally, keep in mind that fat—whether it's butter, cooking oil, or the marbling on a piece of meat—helps activate cinnamon's flavor and also keeps that flavor from dissipating as a dish cooks. That's one reason why cinnamon performs well in butter-rich baked goods.

Ceylon Cinnamon Uses: The subtle flavor of Ceylon cinnamon pairs well with non-competing flavors, like vanilla, maple, or honey in simple baked goods. It can also play a supporting role to bolder flavors like chocolate, citrus, or in savory dishes where a hint of warmth is needed.

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.

Our answer. Nigella's Norwegian Cinnamon Buns (from HOW TO BE A DOMESTIC GODDESS) are at their best when freshly baked and served warm. The buns can be eaten cold but they will be slightly harder on top and after a day or so they will start to stale. You can store the buns in an airtight container for up to 2 days.