Skillingsbollar - Norwegian Cinnamon and Sugar Rolls

Name: Skillingsbollar - Norwegian Cinnamon and Sugar Rolls
Cook time: 45 min
Total time: 45 min
Yield: 24 servings
Cuisine: Nordic
Ingredients: 1 kg white flour; 1/2 liter cold whole milk; 150 g sugar; 15 g salt; 15 g cardamom; 1 large egg; 50 g fresh yeast; 150 g butter, cubed; 1 egg, for glazing; 100 g butter, melted; Cinnamon and sugar, as needed

“Skillingsbollar - Norwegian Cinnamon and Sugar Rolls is a lacto ovo vegetarian recipe with 24 servings. For 88 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This bread has 319 calories, 6g of protein, and 10g of fat per serving. 1 person were impressed by this recipe. This recipe from Foodista requires butter, milk, sugar, and salt. Not a lot of people really liked this Scandinavian dish. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is not so super. Similar recipes include Skillingsboller/ Norwegian Cinnamon rolls, Cinnamon Sugar Pumpkin Rolls, and Cinnamon Sugar Pancake Rolls.”

total: 45 min
effort: Easy
serves: 24
ratings: New

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Ingredients

Serves 24

Flour1 kg
Milk½ l
Sugar150 g
Salt15 g
Cardamom15 g
Egglarge1 large
Yeast50 g
Buttercubed150 g
Eggfor glazing1
Buttermelted100 g
Cinnamon and sugar24 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 24

Estimated nutrition per serving
Energy	272 kcal
Protein	6.6 g
Fat	10.2 g
of which saturates	6 g
Carbohydrate	38.4 g
of which sugars	7.4 g
Fibre	2.2 g
Salt	0.8 g

Worked out from the 91% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Mix all the ingredients except the butter together and knead for about 15 minutes. The dough should be elastic, like chewing gum, and not sticky. It shouldn't stick to the sides of the bowl or the table.
2
Add the 150 g. butter and knead for a further 15 minutes, until the butter is completely mixed with the rest of the dough. If the dough is too sticky or the butter begins to melt, add some flour, but try to avoid adding too much. Allow dough to heave for 1 - 1,5 hour, or until doubled.
3
After the dough has doubled, roll the dough out into a 30 x 15 cm rectangle.

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