Skillingsboller: Norway's Take on the Cinnamon Bun
What makes skillingsboller different from a typical cinnamon roll, and where to find a good one in Oslo.
Skillingsboller: Norway's Oversized Cinnamon Bun
Skillingsboller are Norway's take on the cinnamon bun — soft, yeasted dough rolled with cinnamon and sugar, baked into a large, often notably oversized bun compared to versions found elsewhere. The name references skilling, an old Norwegian coin, reflecting the bun's origin as an affordable everyday treat rather than anything fancy.
What Makes Them Different
| Feature | Skillingsboller | Typical International Cinnamon Bun |
|---|---|---|
| Size | Often notably large | Standard, smaller portion |
| Icing | Usually unfrosted or lightly glazed | Often heavily frosted with cream cheese icing |
| Spice | Cinnamon, sometimes cardamom | Primarily cinnamon |
| Setting | Everyday café treat | Varies by country/bakery |
Where to Find Good Ones
Bakeries and cafes throughout Oslo sell skillingsboller, and quality varies — the best versions have a genuinely soft, pillowy interior rather than being dense or dry, with a generous amount of cinnamon filling rolled throughout rather than just on the surface. They're a popular accompaniment to coffee, making them an easy pairing during a café stop.
A skillingsbolle fresh out of the oven, still slightly warm, is noticeably better than one that's been sitting — ask if you can, or visit a bakery known for baking in small batches throughout the day.
