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Boller, Norwegian cinnamon buns

Here is a Norwegian recipe for cinnamon buns that are traditionally served at childrens parties.


9 T butter (1/2 cup + 1 T)
2 c milk (whole milk)
1 3⁄4 oz yeast (active yeast)
1⁄2 c sugar
6 2⁄5 c flour (all purpose)
4 t cardamom (optional, powder)
1 T cinnamon (or to taste, ground cinnamon)


Melt butter in a saucepan. Mix milk with melted butter, add the fresh yeast, making sure it is completely dissolved, and put aside. 

Mix all the dry ingredients, then pour the milk / butter / yeast mixture over.  Mix with your hands for at least 10 minutes.  The dough should be soft, it is better for it to be too sticky than dry because you added too much flour. 

Place the dough in a container and leave in a warm place (not the oven) for 1 hour.  Then mix again for 10 minutes.  Add more flour if needed. 

Push the dough into a flat rectangle, about 4/5 of an inch (2 cm)  Then put a thick layer of butter and sprinkle lots of sugar and cinamon over the butter.

Finally roll the rectangle up, and cut the sausage like roll into 4/5 of an inch (2cm) thick slices.  Put on a baking sheet and leave in warm place and leave them to rise for 40 minutes. 

While the buns are standing, preheat the oven to 400°F (200°C) When the standing time is over, bake the buns in the oven for about 10 minutes.

Total time
40 minutes
Cooking time
Preparation time
1 batch


A much easier version is to omit the filling. Simply roll into little balls and brush with egg white, before rising for 40 min and then cook.


Norwegian cuisine

Foods with cinnamon for all seasons

moderate, treats
baking, snack
Norwegian food recipes
Food in Europe