We’ve always been captivated by the warm, comforting flavors of Scandinavian baking, and Solboller hold a special place in our hearts. Originating from Norway these sun-shaped buns burst with cinnamon spice and a touch of sweetness making them an irresistible treat for any occasion.
Whether you’re craving a cozy breakfast or a delightful afternoon snack we know you’ll love how easy it is to whip up this classic recipe at home. Join us as we explore the simple steps to create these fluffy Norwegian favorites that bring a bit of Nordic charm to your kitchen.
Ingredients
To craft our irresistible Solboller—fluffy, cinnamon-kissed buns that embody Scandinavian warmth—we’ve compiled a precise list of ingredients. We’ll order them as they typically appear in the preparation process, with notes on any necessary prep for optimal results.
For the Dough
- 2 ¼ teaspoons active dry yeast: Ensure it’s fresh for a reliable rise.
- 1 cup whole milk, warmed to 110°F: Heat gently to activate the yeast without scalding.
- ½ cup granulated sugar: Adds the perfect sweetness to balance the spices.
- 4 cups all-purpose flour: Sifted for a light, airy texture.
- 1 teaspoon salt: Enhances flavor; use fine sea salt for even distribution.
- *1 teaspoon ground cinnamon: *The star spice that defines Solboller‘s charm.
- *½ cup unsalted butter, softened at room temperature: *Cream for easy incorporation.
- *2 large eggs: *Beaten lightly before adding to the mix.
For the Filling
- *½ cup unsalted butter, softened: *Spreadable consistency for even layering.
- *¾ cup brown sugar, packed: *Provides a rich, caramel-like depth.
- *2 tablespoons ground cinnamon: *Boost the aroma and flavor profile.
For the Topping
- *1 cup powdered sugar: *Sifted to avoid lumps.
- *2-3 tablespoons milk: *Adjust for desired glaze consistency.
- *½ teaspoon vanilla extract: *For a subtle, aromatic finish.
These ingredients yield approximately 12 Solboller, ensuring a batch that’s easy to share. Each component plays a key role in achieving the buns’ signature soft texture and spiced sweetness.
Instructions
Now that we have gathered our ingredients, let’s guide you through crafting our fluffy Solboller step by step. We ensure each phase delivers the perfect balance of texture and spiced sweetness for an authentic Norwegian treat.
Prepare the Dough
To start, we activate the yeast by warming 1 cup of whole milk to about 110°F in a small saucepan. Stir in 2 ¼ teaspoons of active dry yeast and ¼ cup of granulated sugar then let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine 4 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of ground cinnamon. Add the yeast mixture along with ¼ cup of softened unsalted butter and 2 large eggs, stirring until a shaggy dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. This step is crucial as it develops the dough’s soft, pillowy texture that makes our Solboller irresistible.
First Rise
Once the dough is prepared, we transfer it to a lightly oiled bowl and cover it with a clean kitchen towel. Place it in a warm, draft-free spot and let it rise for 1-1.5 hours or until doubled in size. During this time, the dough absorbs flavors from the cinnamon and yeast, creating a fragrant base that promises the signature airy crumb of our Solboller.
Shape the Buns
After the first rise, we punch down the dough to release air and roll it out on a floured surface into a 12×16 inch rectangle. Spread a filling of ½ cup softened unsalted butter evenly over the dough then sprinkle with a mixture of ¾ cup brown sugar and 1 tablespoon ground cinnamon for that warm, spicy kick. Roll the dough tightly into a log from the long side, then slice it into 12 equal pieces using a sharp knife. Arrange the pieces in a greased baking dish, shaping each into a sun-like swirl for the classic Solboller appearance that adds visual appeal and even baking.
Second Rise
We cover the shaped buns loosely with a towel and let them rise again in a warm area for 30-45 minutes until puffy and nearly doubled. This second rise enhances the buns’ light, tender interior, ensuring our Solboller emerge from the oven with a delightful, cloud-like consistency.
Bake the Solboller
Preheat your oven to 375°F. Once the buns have completed their second rise, we bake them in the center of the oven for 20-25 minutes until golden brown and fragrant. Watch as the cinnamon aroma fills your kitchen, signaling that our Solboller are ready with their perfectly crisp exterior and soft, sweet center.
Cool and Serve
Remove the baked Solboller from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack. For the topping, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth, then drizzle over the warm buns. Serve them fresh for the best flavor and texture, allowing the sweet glaze to complement the spiced warmth of our homemade Solboller.
Conclusion
We’ve enjoyed guiding you through this Solboller adventure
It’s a rewarding way to bring Nordic flavors home
Try baking a batch and share your twists with us
You’ll find it’s the perfect treat for cozy moments
Frequently Asked Questions
What is Solboller?
Solboller are traditional Norwegian buns shaped like the sun, known for their fluffy texture, cinnamon flavor, and sweetness. They’re a staple in Scandinavian baking, perfect for breakfast, snacks, or holidays, offering a taste of Nordic charm.
What ingredients are needed for Solboller?
Key ingredients include active dry yeast, whole milk, sugar, flour, salt, cinnamon, butter, and eggs for the dough; brown sugar and more cinnamon for the filling; and powdered sugar, milk, and vanilla for the glaze. This recipe makes about 12 buns, focusing on simple, fresh items for authentic flavor.
How do you make Solboller at home?
Start by activating yeast and mixing dough ingredients, then knead until smooth and let it rise. Roll out, add cinnamon filling, shape into buns, and rise again. Bake until golden, then top with glaze. The process takes about 2-3 hours total, including rising time, for easy homemade results.
How many Solboller does this recipe yield?
This recipe yields approximately 12 Solboller, making it ideal for sharing or family treats. The portions are generous, with each bun featuring a soft, spiced interior and sweet glaze, perfect for various occasions.
Can Solboller be stored or frozen?
Yes, store cooled Solboller in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze them for up to 3 months; thaw and reheat in the oven to maintain their fluffy texture and flavor.
What makes Solboller special in Scandinavian baking?
Solboller stand out for their sun-shaped design, warm cinnamon taste, and soft texture, embodying Norwegian heritage. They’re versatile for any occasion and easy to make at home, bringing a touch of Nordic simplicity and sweetness to your baking routine.