Who doesn’t like cinnamon rolls, everybody’s love it, and especially when those are slightly warm and fresh out of oven. This Skillingsboller/ Norwegian Cinnamon rolls are delicious; I made them Saturday, so that I can have them during Sunday breakfast. We can call them this Skillingsboller as cousins to our cinnamon rolls.
Norway’s version of cinnamon rolls are easy to make. And even though the name might be a little intimidating, it’s simple when you break it down: “skillings,” as in coins; “boller,” as in bun, or in other words, the buns that cost a shilling. I saw this recipe in my Facebook bread group,which in turn adapted from this book The book of buns over 50 recipes around the world. so decide to try it immediately. I have been planning to make cinnamon buns for long time, however never got a chance to make one. When I saw this recipe I like it because it has not only cinnamon but also slivered almonds. I knew the combo of cinnamon and slivered almonds will do wonders.
Scandinavians love their cinnamon buns which is most important part of Fika (Swedish coffee break), and also you will find subtle variations on this tasty treat across Norway, Sweden, Denmark and Finland. This cinnamon bun-cake looks very festive and inviting – it is perfect to share at brunch or afternoon tea. During my stay in Stockholm, Sweden I was able to taste authentic Kanelbullar/Swedish cinnamon buns. This has lot of pearl sugar topping. Finnish cinnamon buns are called Korvapuustit both Swedish and Finnish cinnamon buns almost has same recipe with little difference in the shape. Danish version of cinnamon buns is called Kanelsnegle. And it has glaze similar to our American version of cinnamon buns, but glazed moderately.
Scandinavian cinnamon buns are smaller in size and also less sugar, less gooey compared to American version. Also has cardamom in their dough mixture. Cardamom is my favorite spice, my hubby even eat cardamom seeds as such. It gives most aromatic feeling to the dishes. Indian rice dishes and dessert wouldn’t be complete without cardamom.
As usual I modified the original recipe a little bit, by reducing the amount of flour as I am not sure my kids will finish these buns quickly. Increased little bit of yeast as it is a rich brioche dough. Mixed the dough and set aside for first rise for 2 ½ hours and then shaped it in to rectangle and filled with cinnamon sugar and toasted almonds and baked in a 425 ⁰F for 15 minutes.
These delicious cinnamon buns have a nutty crunch from the almonds, and if you are a fan of Cinnamon you will like it for sure. Here comes the recipe.