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It’s getting crisper outside and Fall is right around the corner, if not here already. There is nothing like a good cup of hot chocolate and cinnamon rolls while watching the wind pick up leaves outside this time of year. In Bergen, where I am from in Norway, it used to rain a ton so fall would include lots of inside weather and everyone would do anything to make it extra cozy.
Skillingsboller or cinnamon rolls are one of my favorite Norwegian Recipes and there are tons of different types you can make, but today I’ll share one with a twist. I am a total sucker for baked goods, so delicious! I’ve shared the recipes for regular Skillingsboller and Skoleboller in the past if you’re looking for something even sweeter with a little coconut kick.Yum! This Cinnamon Roll Cake looks delicious! Perfect for a cold weather day :) Click To Tweet
Skillingsbollekake or cinnamon roll cake is basically Skillingsboller, but in cake form. It makes for a pretty table spread and you get more of that gooey, delicious frosting on there! The cake tends to come out less dry than individual cinnamon rolls. I’ll sometimes make regular cinnamon rolls, but have so many rolls that I save some for a cake and freeze it for a surprise visit :)
What you’ll need for Norwegian Cinnamon Rolls Cake:
Cinnamon Rolls Dough
- 2.5 cups all Purpose Flour (6 dl)
- 3.5 oz of Sugar (100 grams)
- 0.5 tsp Salt
- 0.5 tsp Cardamom
- 0.5 tsp Baking Powder
- 3.6 oz of Butter. I use Kerrygold, because I like the taste of european butter better (100 grams)
- 1.5 cups Milk (3.5 dl)
- 2 packs of rapid expanding yeast
- 1 Egg
Cinnamon Rolls Spread:
Cinnamon Rolls Frosting:
- Powdered Sugar
Mix all the dry ingredients in a baking bowl. Melt butter and add milk once it’s completely melted. Heat up to around 98.6 degrees (37.5 Celsius). Pay close attention because it might happen pretty fast, especially with a gas stove. Use a thermometer or put some of the liquid on the inside of your wrist to check the temperature. You’re good to go if it’s around the same or slightly warmer than your wrist. If it’s too hot, then just let it sit for a little until it cools down to desired temperature. If you’re inpatient, like me, you can pour the hot butter and milk mixture from one bowl to another multiple times to speed up the cool down process.
Add the milk and butter to the dry ingredients and mix it all together. Place a kitchen towel over the bowl and let the dough rise for at least 30 min in a lukewarm place. The dough should rise to about double.
Pour out some flour on your counter or table and start rolling out the dough. Use a rolling pin and make a rectangle shape. There is no rule for how thick it should be, but this will be the “turns” in your roll so depending if you like thin or thick pieces.
Add a thin spread of butter to your rolled out dough. Sprinkle cinnamon and sugar before you roll it up. Start rolling from the longest side of your rectangle shape. Once you have a nice and tight roll, cut it with 1-2 inches apart depending on how high you want your cake.
Start pre-heating your oven to 435 Fahrenheit (225 Celsius) about half way through. Add as many buns as you’d like or can fit in the round shaped form. I use a spring form because it’s so easy to remove the sides if you want to move the cake over to a cake stand. Mix an egg in a small bowl and use a pastry brush and add a slight layer of egg on top of the cake.
Bake the cake for 13-15 minutes until it’s golden on top. Let it rest for 10-15 minutes after you take it out of the oven. Mix water and powdered sugar to make frosting and dig in! :)Yum! Would love this Cinnamon Roll Cake right about now! Click To Tweet
Let me know what you think and if there are any Norwegian recipes you’re missing? Head over here to see more of my Norwegian recipes.
Until Next Time, Hadet På Badet!