Norwegian kanelboller are a staple in every bakery and cafe in Norway. They are essentially a sweetened, cardamon scented dough, leavened with yeast and baked with a cinnamon sugar filling.
Boller come in several varieties, including ones with raisins, chocolate or cinnamon and sugar baked in, as well as plain varieties. They are common and beloved – and for good reason.
Boller are usually served along side the seriously strong coffee served in Norway and eaten for a snack or during Sunday afternoons.
While this recipe can be made my hand, using a standing mixer will make your life much (much) easier. All ingredients must be room temperature, including the butter and eggs.
- 1 kilogram (2.2 lbs.) flour
- 1 package (7 grams) dry active yeast
- 1 teaspoon salt
- 2 teaspoons ground cardamom
- 150 grams (2/3 cups) sugar
- 1 egg, room temperature
- 600 ml (2½ cups) milk
- 150 grams (2/3 cup) butter, room temperature
- 115 grams butter (1/2 cup), room temperature
- 6 tablespoons cinnamon
- 75 grams (1/3 cup) sugar
- 1 egg, room temperature, whisked with a fork
- Add all dry ingredients into the mixing bowl. Add one egg to the bowl, and using the dough hook attachment, mix the egg on low speed until incorporated into the flour mixture. Set aside.
- Warm the milk until slightly warm (but not hot) on the stovetop.
- Carefully add the warm milk to the flour mixture, and blend at low speed for 5 minutes. When the dough sticks to the hook, and pulls away from the sides of the bowl completely, it's finished.
- Next, slightly melt 150 grams of butter. Slowly add the melted butter to the dough mixture in thirds, rather than all at once. Continue to mix the dough until all of the butter is throughly incorporated. Once finished, cover the bowl with plastic cling film and set aside for 45 minutes, or until the dough has doubled in size.
- While the dough is rising, mix the remaining butter, cinnamon and sugar together to form a soft paste. Set aside.
- Pre-heat oven to 200 degrees Celsius/390 Fahrenheit.
- Once the dough has risen, lightly dust your countertop with flour and begin to knead the dough for approximately 5-7 minutes. The dough will feel slightly oily to begin with but will become less so once kneaded. Once the dough has been kneaded, roll it out into a flat large circular form.
- Once the dough has been rolled out flat, spread the cinnamon paste onto one half of the dough. Place the opposite half of the dough on top of the filling, and cut into 2½ cm or 1-inch wide strips.
- Twist the buns (see video below), and set aside on a baking sheet lined with baking (parchment paper), for 15 minutes for additional rising. Once 15 minutes has passed, top buns with egg wash and bake for 15 minutes, or until slightly golden brown.
- Serve and enjoy!
Mr Joseph says
Self Raising Flour or Plain Flour?
Whitney Love says
I’ve used normal plain flour.
I just made these in Tromsø. Never baked sweet yeasty things before and only ever eaten ready made Kanelbollar (stores/cafes). These were amazing <3. Thank you for getting this nervous baker off to a (goodish) start.
Whitney Love says
These were the absolute best cinnamon buns I’ve ever made. It must be the way the butter is blended in later. The process was so different from what I’m used to here in the USA The mixing process was so different from what I’m used to here in the USA I won’t lose this recipe! Thanks
Hi Whitney, thanks for the recipe. I made it yesterday and it was delicious. Better than the kanelboller sold in the bakery shop :))
Whitney Love says
Glad you enjoyed them!