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Skillingsbolle (Cinnamon Rolls)

Ingredients

  • 720 g (6 cups) plain flour
  • 200 g (1 cup) sugar (portion divided: dough + filling)
  • 170 g (¾ cup) margarine or butter (softened)
  • 50 g fresh yeast (or 2×7 g sachets active dry yeast)
  • 480 ml (2 cups) lukewarm milk
  • 2 tbsp ground cinnamon
  • 1 egg white (for glazing)
  • Extra sugar (for sprinkling)

Instructions

  1. In mixing bowl combine flour, 100 g of the sugar, and softened margarine/butter.
  2. Dissolve fresh yeast in lukewarm milk; add to flour mixture; mix and knead to soft dough. Cover and rise 1 hour until doubled.
  3. Mix remaining 100 g sugar with cinnamon.
  4. Divide dough into two; roll each to roughly 40×40 cm (16×16 in) square. Sprinkle evenly with cinnamon sugar; roll up tightly.
  5. Slice each log into 12 pieces. Place cut-side down on lined tray; rise until puffy (~30–40 minutes).
  6. Brush with lightly beaten egg white; sprinkle with sugar. Bake at 165°C / 325°F for 15–17 minutes until golden.