These classic Norwegian cinnamon buns also named, “Bergen’s Skillingsboller,” originated in Bergen, known as “the most beautiful city of Norway!”
These cinnamon buns are special in taste, and very different than the American version. These rolls are loaded with butter from the dough to the filling; don’t skip out on this part of the recipe because this is what makes the dough special.
In Bergen we even like to cover them after baking with additional butter on the bottom and the top of the roll while they are still hot, and then sprinkle some extra sugar and cinnamon on top which makes them — so delicious!
These Cinnamon Buns are very special to me and hold many dear memories.
With love from Bergen.
For the Sweet Dough:
- 4 ⅛ cups (1000ml) warm milk
- 2 ½ teaspoons active dry yeast
- 3 eggs, at room temperature
- 1 ⅛ cups (255g) sugar granulated
- 1 teaspoons salt*
- 2 teaspoon cardamom
- 14 cups (1540g) all-purpose flour
- 2 sticks + 1 tablespoon (250g) unsalted butter cut into 1 inch pieces, at room temperature
For the Filling:
- 1 stick + 6 tablespoons (200g) unsalted butter room temperature
- ⅔ cup (150g) tablespoon sugar
- 1 tablespoon cinnamon
Preheat oven to 350ºF (180ºC). Line two large baking sheets with parchment paper or a silicone mat and set aside.
In the bowl of a standing mixer fitted with a dough hook attachment, pour in the warm milk 98.6ºF (37ºC), add the sugar and whisk until dissolved. Sprinkle the dry active yeast over the warm milk and let dissolve and set for 5 minutes, the mixture should bubble up a little bit.
Add the eggs, flour, cardamom and salt and mix on low speed until all of the ingredients have come together. Continue to mix on medium speed for about 10 minutes.
After 10 minutes, add the butter to the dough mix, piece by piece, and continue mixing on low speed. The butter needs to mix completely into the dough.
Once the butter is completely incorporated into the dough, mix on medium speed for another 15 minutes, until the dough becomes sticky and soft. Increase to medium-high speed for about 1 minute and you should hear a, “slap-slap-slap” sound as the dough hits the sides of the bowl.
You should then be able to gather it all together and pick it up all at once in one piece when it’s ready.
To take the dough out of the bowl, cover your beautiful hands with flour and work the dough a bit with your magical hands. When ready push each corner of the dough to the middle all the way around.
Turn the rounded dough with the seam side down, into a large greased bowl, covered with a kitchen towel and let it rise for 60 minutes, or until doubled in size.
When the dough is ready, roll the dough on a lightly floured surface into a large rectangle, approximate 45 x 20 in size.
Spread the soft butter on the dough with the back of a spoon; cover it with sugar and cinnamon. Starting at the long side of the rectangle gently roll the dough up into a tight log shape. Using a sharp knife cut 30 to 35, 1 ½ inch thick rolls.
Place the rolls, cut side down, on to prepared baking sheets, 2 inch apart. Cover pan with a clean kitchen towel and let the dough rise until doubled in size, about 45-60 minutes.
Just before baking, brush each of the buns with an egg wash and dust the tops with some cinnamon powder and granulated sugar.
Bake in preheated oven (I use the convection setting in my oven, this setting makes them fluffier) until golden brown on the top and edges, about 10-12 minutes.
Serve and enjoy these Classic Norwegian cinnamon buns!
*Note: It is important that the salt does not come in direct contact with the yeast, as it will kill the yeast, so I add it with the flour to prevent this.
*Note: If you use an KitchenAid I recommend you divide the recipe in two, and use two eggs in half the recipe