Here is a tasty cinnamon roll recipe for your family. Fresh home made cinnamon rolls in the morning will attract everyone to your kitchen. The hardest part in this recipe is waiting for them to cool before being devoured. I have added many photos for the step by step instructions in the recipe. Even if this is your first time trying a yeast bread recipe, it is straight forward and you shouldn’t have any problem. Give it a try!

Skillingsboller history

In America these are called cinnamon rolls, in Norway they call it skillingsboller. These little rolls were brought to Norway from Germany in the 1600’s. The German merchants who worked in Bergan in the 1600’s were part of Hanseatic League. This is the group who introduced these little spiral buns filled with sugar and cinnamon to the city of Bergan. This Hanseatic League was quite powerful in the port and for over 400 years had a significant influence in Bergan. The name skillingsboller derives from the word ‘skilling’ which was a coin. The skillingsboller is in reference to one skilling for one roll. You can still buy skillingsboller in Bergan, however, it will cost you more than a skilling.

You want to use active dry yeast in this recipe. Active dry yeast rises more slowly than rapid rise. It also gives you more time and is a more forgiving yeast.

Cinnamon Rolls

yeast rolls with cinnamon

Print Recipe

Prep Time 2

Cook Time 15

Course: Breakfast, Snack

Cuisine: American, Norwegian

Ingredients Equipment Method

Ingredients

For the dough

6 cups bread or all-purpose flour, plus extra for kneading.
3/4 cup butter, melted
28 gram active dry yeast (4 packets)
1 1/4 cup sugar
2 cups milk, lukewarm
1/4 tsp salt

to sprinkle/spread on dough

2 Tablespoon butter, melted
2 Tablespoon cinnamon
2 Tablespoon sugar

Equipment

2 large Bowl 3 Quart
1 Small Bowl
2 Baking sheets
1 roll of parchment paper
1 pastry brush
1 Pastry knife
1 1 1/2 quart saucepan with lid
1 Set of measuring spoons
1 set of measuring cups
1 instant read thermometer

Method

Add 6 cups of flour, 1/4 teaspoon of salt and 1 1/4 cup of sugar in a large bowl and mix well, set aside.
In a separate bowl whisk eggs, set aside.
In a medium sauce pan add milk and melted butter. Add whisked eggs to the saucepan with milk and melted butter.
Over low heat heat up to 100-110 degrees F. Remove from heat.
Add 4 packets of active dry yeast or 28 g. to the egg and milk mixture. Mix the yeast until well incorporated. Cover and let sit for 4-5 minutes.

This allows the yeast to get started proofing or growing.

The large bowl with flour, add the milk egg mixture. Stir with a spatula and mix until you have a soft dough ball. Knead flour for another 8-10 minutes.

If the dough is really sticky, sprinkle some flour on top and work into dough with your hands. You might have to do this 2 or 3 times.

Take the large dough and form into a ball. Smear oil onto the ball and place in a clean oiled bowl.
Cover with plastic and let it stand in a warm place to rise for 45-60 minutes(until doubled in size.)
Take out of the bowl onto a floured surface and punch down and form into a ball.
Divide the dough into two equal parts.
Take one part and roll into an approximate 16 x 16 inch square.
Using your pastry brush spread melted butter across the entire surface.
Sprinkle evenly 1 tablespoon of sugar and 1 tablespoon of cinnamon over the entire surface.
Use your pastry knife or another knife to cut a ¾-1 inch strip. And form rolls and place onto parchment paper on a baking sheet.
After one 16×16 sheet has been cut up and placed onto the parchment paper cover with plastic and let it rest for 15 minutes.
Repeat with the second half of the dough.
After 15 minutes of rest place the baking sheet with the rolls into a 375 degrees over for 14-16 minutes.
After the cinnamon rolls come out of oven brush with melted butter and sprinkle with sugar.