I’ve been lucky enough to visit Norway a couple of times over the past year, and have quickly fallen in love with the country’s mind-blowing landscapes and delicious baked goods. Yes, scenery and pastries—that’s basically what I’m here for.
Most recently, I spent a few days in charming Bergen over the holidays, and made it a point to visit as many coffeeshops and try as many different pastries as possible (all in the name of research, of course). And as soon as I got home, I knew I had to try out some of the recipes myself. So behold, skillingsbolle!
Skillingsboller (skillingsbolle is plural) are basically Norway’s take on cinnamon buns, and technically these are really specific to Bergen. It translates to “penny bun” (kanelboller would be “cinnamon bun”, and you’ll see that all over Norway as well), and they are truly everywhere in Bergen.
Want to see all about my Norwegian adventures? Here you go!
I tweaked the original recipe a bit and added the cardamom, letting it steep in the milk and butter mixture to give extra flavor. That cardamom is a flavor I fully associate with Scandinavian pastries, so I felt it was necessary (but too much will overpower the buns). These are actually WAY easier than they look, and the end result is less sweet than regular American cinnamon rolls. It’s just lightly sweet and much more subtle (and also lower calorie, as a result), perfect for having as an afternoon snack with your coffee.