Norwegian cinnamon rolls, often called skillingsboller or kanelsnurrer, are soft, enriched yeast buns swirled with butter, sugar, cinnamon, and fragrant cardamom. This home-style version bakes into tender, lightly golden spirals that are especially good warm with coffee; shapes and spice levels vary from bakery to bakery and family to family.
Ingredients
- 1 cup (240 ml) whole milk
- 6 tablespoons (85 g) unsalted butter, plus a little extra for greasing if needed
- ⅓ cup (67 g) granulated sugar
- 1 large egg (about 50 g without shell), at room temperature
- 2¼ teaspoons (7 g) instant yeast
- 4 cups (500 g) all-purpose flour, plus a little for dusting
- 1 teaspoon (2 g) ground cardamom
- 1 teaspoon (6 g) fine salt
- 5 tablespoons (70 g) unsalted butter, softened, for the filling
- ½ cup (100 g) packed light brown sugar
- 2 tablespoons (16 g) ground cinnamon
- ½ teaspoon (1 g) ground cardamom, for the filling
- 1 large egg (about 50 g without shell) and 1 teaspoon (5 ml) water, for the egg wash
- 2 tablespoons (25 g) pearl sugar or coarse sparkling sugar, optional
Instructions
- Warm the milk and butter. Put the milk and 6 tablespoons of butter in a small saucepan. Warm over low heat just until the butter melts and the milk feels lukewarm, about 100–110°F (38–43°C); do not let it simmer. Take the pan off the heat and stir in the granulated sugar. If the mixture feels hot against your wrist, let it cool before adding the egg so the egg does not begin to cook.
- Mix the dough. In a large bowl, whisk the egg and lukewarm milk mixture together. Stir in the instant yeast, flour, 1 teaspoon of cardamom, and salt until a shaggy dough forms. Knead by hand on a lightly floured surface for about 10–12 minutes, or use a stand mixer with a dough hook for 7–9 minutes on low to medium-low. The finished dough should feel soft and slightly tacky, but it should pull away from the sides of the mixer bowl. Add flour a tablespoon at a time only if it is too sticky to handle; too much flour makes the baked rolls dry.
- Let the dough rise. Shape the dough into a ball and place it in a lightly greased bowl. Turn it once so the surface is lightly coated, cover the bowl, and leave it in a draft-free spot for about 1 hour, until roughly doubled in size. The exact pace depends on room temperature. If your kitchen is cool, allow extra time and judge by the dough’s volume rather than forcing it to rise near a hot oven.
- Make the filling. Stir the softened butter, brown sugar, cinnamon, and ½ teaspoon of cardamom together until evenly blended into a spreadable paste. The butter should be soft enough to mix but not melted; melted butter can run out of the spirals as they bake. Line a large baking sheet with parchment paper while the dough rises or during shaping.
- Roll and shape. Turn the risen dough onto a lightly floured surface and roll it into a rectangle about 16 by 12 inches (40 by 30 cm), with the longer side facing you. Spread the filling in an even layer, reaching close to the edges. Roll the dough up from the long side into a snug log, keeping the seam underneath. With a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 1¼ inches (3 cm) wide. Set them spiral-side up on the prepared sheet, leaving about 2 inches (5 cm) between rolls. Tuck the loose end of each spiral underneath if it is likely to unravel.
- Proof the rolls. Cover the tray loosely with a clean tea towel or lightly greased plastic wrap. Leave the rolls to rise for about 35 minutes, until puffy and the gaps between them have begun to narrow. Meanwhile, heat the oven to 375°F (190°C). For a softer, pull-apart result, arrange the rolls closer together in a buttered 9-by-13-inch (23-by-33-cm) baking pan instead of on a sheet; they may need an extra minute or two in the oven.
- Brush and bake. Beat the egg wash egg with 1 teaspoon of water. Brush a thin layer over the tops of the rolls and scatter on pearl sugar, if using. Bake for 13–15 minutes, rotating the sheet once if your oven browns unevenly, until the rolls are puffed and golden at the edges. Because the dough contains egg, the USDA FSIS safe minimum for egg dishes is 160°F (71°C); check the center of a roll with a food thermometer if you want to verify it, although enriched rolls are usually baked to a higher bread-like internal temperature. Avoid relying on a dark top alone to judge doneness.
- Cool briefly. Leave the rolls on the tray or in the pan for about 10 minutes before serving. This short rest lets the filling settle and keeps the soft spirals from tearing when lifted. They are at their most fragrant while still warm, but let them cool further before packing away.
Tips
- Measure flour gently. If using cups, fluff the flour, spoon it into the measuring cup, and level it rather than scooping straight from the bag. Scooping can pack in extra flour and leave you with a stiff dough. A kitchen scale gives the most consistent result, especially for yeast dough.
- Keep the dough soft. A slightly tacky dough is a sign that the rolls can bake up tender. If it sticks heavily to your hands, knead in flour a teaspoon or tablespoon at a time; if it feels dry or tears while kneading, add milk a teaspoon at a time. Dough temperature and flour absorption vary, so make small adjustments instead of adding a large amount at once.
- Use cardamom that smells fresh. Ground cardamom contributes a warm, citrusy aroma often associated with Nordic baking. If you only have cardamom pods, grind the seeds finely and measure them after grinding. You can reduce the cardamom in the dough if you prefer a more cinnamon-forward bun, but omitting it entirely gives a less characteristic flavor.
- Choose a practical topping. Pearl sugar is a traditional-looking crunchy finish, but it can be hard to find in some grocery stores. Coarse sparkling sugar is a useful substitute and gives a similar crisp top; ordinary granulated sugar melts more readily and will not provide the same crunch. The topping is optional, so the rolls are still delicious without it.
Serving Suggestions
Serve the rolls warm or at room temperature, ideally on the day they are baked. Their cinnamon-cardamom filling pairs naturally with coffee or black tea, and a glass of cold milk works well for a sweeter breakfast or afternoon snack. For a simple brunch spread, serve them alongside fresh fruit, plain yogurt, or a bowl of berries so there is something bright and fresh beside the buttery pastry.
For a more dessert-like plate, split a warm roll and add a small spoonful of lightly whipped cream or vanilla ice cream. The filling is already sweet, so extra frosting is not necessary; if you want a glaze, whisk ½ cup (60 g) powdered sugar with 1–2 teaspoons (5–10 ml) milk and drizzle lightly over cooled rolls. A heavy layer can cover the cardamom and cinnamon, so start with a little and add more only if desired.
Variations
More cardamom: Increase the cardamom in the dough to 1½ teaspoons (3 g) for a more pronounced aromatic note. Keep the filling as written for a clear cinnamon center. Ground cardamom can become dominant if increased too far, so make a modest adjustment the first time.
Raisins or chopped nuts: Scatter up to ⅓ cup (50 g) raisins or finely chopped toasted almonds over the filling before rolling. Keep the additions in a single thin layer so the log closes neatly and the rolls hold their shape. Raisins add chew and sweetness, while almonds add crunch and a mild nutty flavor.
Less sweet filling: Reduce the brown sugar to ⅓ cup (67 g) and keep the cinnamon the same. The rolls will have a less sticky, less caramel-like center, but the dough itself remains mildly sweet. Avoid reducing the yeast or salt when adjusting the filling; those ingredients belong to the dough and have different jobs.
Active dry yeast: Replace the instant yeast with 2¼ teaspoons (7 g) active dry yeast. Stir it into the lukewarm milk mixture with a teaspoon of the measured sugar and leave it for about 5–10 minutes, until foamy, before combining with the other dough ingredients. This adds a short wait, and the dough may rise at a slightly different pace, so use the visual cues in the recipe rather than the clock alone.
Storage and Reheating
Once the rolls have cooled, store them in an airtight container at room temperature for up to 2 days; refrigerating them can make the bread dry and firm sooner. Because they contain dairy and egg, do not leave them out for more than 2 hours before storing. For longer storage, freeze the cooled rolls in a freezer-safe container or well-sealed bag for up to 2 months. Separate layers with parchment so the filling does not glue them together.
Thaw frozen rolls overnight in the refrigerator or for a few hours at room temperature, then warm individual rolls in a 300°F (150°C) oven for about 6–8 minutes, loosely covered with foil to prevent over-browning. A microwave also works: heat one roll for about 15–20 seconds, then add short bursts if needed. Reheated leftovers should reach 165°F (74°C), in line with USDA guidance; check the center if reheating a batch rather than a single roll. The oven gives a drier, more freshly baked surface, while the microwave is quicker and keeps the center especially soft.
Frequently Asked Questions
What makes Norwegian cinnamon rolls different?
There is no single fixed formula, but many Norwegian-style rolls include cardamom in the dough as well as cinnamon in the filling. They may be shaped as spirals or twisted buns, and pearl sugar is a common finish. Local bakeries and home cooks use different proportions and shapes, so this recipe is one approachable version rather than a claim that every Norwegian roll is made the same way.
Can I make the dough the night before?
Yes. After kneading, cover the bowl tightly and refrigerate the dough overnight, up to about 12 hours. The cold slows the rise and develops flavor. The next day, let the dough sit at room temperature until it is pliable enough to roll, then continue with filling and shaping. It may need more than the listed 35 minutes for its final proof because it will be cooler.
Why did my rolls turn out dense?
Common causes are too much flour, yeast that is no longer active, or dough that did not rise long enough. The dough should be soft and slightly tacky before its first rise, and it should look noticeably puffy before baking. A chilly room can slow fermentation, so give the dough more time rather than adding extra yeast or placing it somewhere very hot.
Can I use bread flour instead of all-purpose flour?
Yes, you can substitute bread flour by weight, using 500 g (about 4 cups, depending on the brand). It has more protein and can produce a chewier, slightly firmer bun. Check the dough as you knead, because different flours absorb liquid differently; add a small splash of milk if the dough feels unusually stiff.
Can I freeze the rolls before baking?
Yes. Shape the rolls, place them on a lined tray, and freeze until firm; then transfer them to a sealed freezer container. Thaw them covered in the refrigerator overnight, arrange them on the baking tray, and let them rise until puffy before brushing and baking. The final rise can take longer than 35 minutes while the dough warms, so use its appearance rather than a strict timer.
How do I keep the filling from leaking out?
Use softened rather than melted butter, spread the filling evenly without piling it thickly at the edges, and roll the dough snugly without crushing it. A little filling may bubble onto the pan, which is normal. Lining the tray with parchment makes cleanup easier, and letting the rolls rest briefly after baking helps the filling settle before you move them.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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