Kanelboller: A Norwegian Delicacy

Living in Oslo, it is almost inevitable to adopt a healthy diet. Getting used to the Norwegian lifestyle, suddenly you end up eating lots and lots of salmon. Yet, it does not mean that there are no sweet getaways. Kanelboller happens to be just one of them.

Kanelboller at Baker Hansen

Known by the name “cinnamon buns” or “cinnamon rolls”, these delicacies are popular all over the world. Originated up in the north, it is just way much easier to find them in Norway. Easy here means every single market and patisserie in town.

With or without raisins, with glazier topping or not… There are quite a lot of varying recipes for Kanelboller out there. Moving from Norway, I had to pick one to fill in the emptiness in my life.

Here’s my recipe.


For the dough:
4 cups all purpose flour
2 tablespoons powdered sugar
0.5 teaspoon salt
1 teaspoon instant yeast
3 tablespoons sunflower oil
1 egg
0.5 cup milk
0.5 cup water

For the filling:
50 grams melted butter/margarine
4 tablespoons brown sugar
2 tablespoons cinnamon powder


Preheat the oven to 200C degrees.
Put the flour, salt, powdered sugar and yeast in a bowl.
Add the oil, egg, milk and water.
Knead the mixture until it is smooth.
Let the knead wait for an hour or more so that it doubles in size.
Roll out the dough in a rectangular shape.
Spread the melted butter over the dough and sprinkle the brown sugar along with the cinnamon powder.
Role up the dough and the pinch the edges.
Cut it into slices.
Bake them for about half an hour until they are nicely browned.
Additionally, you can also add some powdered sugar as topping.

Vær så god, loving my just baked rolls.



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