Norwegian Sun Buns (Solskinnsboller)

These Norwegian sun buns, known as solskinnsboller or solboller, are made with a buttery cardamom dough, filled with cinnamon sugar, and topped with a vanilla custard. 

While I skipped this step, I've also seen these drizzled with a thin vanilla glaze. 

They are perfect for celebrating the beginning of summer, especially in Norway, where the sun has been hiding for months. 

I made eight solskinnsboller and we had no trouble finishing all of them. They are easily reheated and can be enjoyed for breakfast, snack, or dessert. I liked to tear off pieces and dip them in the custard in the center. 

While the steps may seem a little involved, they are actually pretty easy to make too. 

Ingredients in these Solskinnsboler:

For the Dough:

Flour: I used bread flour but unbleached all purpose flour would be fine too. 

From the Fridge: Butter, milk, egg.

Spices: Salt and ground cardamom. You can either grind the cardamom yourself or use pre-ground. I used a mortar and pestle to grind the seeds after removing them from the pods, but a spice grinder would probably be faster.  

Sugar and Instant Yeast.

For the Filling:

Cinnamon, sugar, bread flour, and butter. 

For the Custard:

Egg yolks, whole milk, sugar, bread flour, and vanilla bean paste. 

To Make These Sun Buns:

I was able to make these in half a day. You can also make the dough and refrigerate it for making the buns the next day. 

First, make the dough. Combine all of the ingredients in the bowl of a stand mixer and first mix on low. Then, switch to medium high speed and knead for about 10 minutes. 

While the dough is rising, combine the filling ingredients and set aside. 

Next, make the custard. You can also make it in advance and keep it in the refrigerator. 

First, whisk the sugar and flour. Add the egg yolks and vanilla bean paste and whisk vigorously until pale in color. 

In a small saucepan, bring the milk just barely to a simmer. Temper the eggs with some of the hot milk and then pour the egg mixture into the rest of the milk. Cook until thickened. 

After the first rise, roll the dough into a square, spread the filling over 1/2 of the dough, and then fold the dough in half and cut into strips that you twist and then coil into a circle in a single layer. 

Then, indent the center of each roll with a round spoon, brush with the egg wash, and fill the indentations with the custard. 

Finally, bake the rolls for about 20 minutes at 400 degrees F.  

Tips and Notes:

If you don't want to make the custard, you can substitute vanilla pudding. The filling is pretty pale before baking but turns more yellow after baking. 

I was able to fit all eight on one half sheet pan by spacing them as pictured. 

I used a round two teaspoon measuring spoon to create the indentation for the filling right before baking. You could also us a round melon baller if you have one. 

Make-Ahead and Storage:

You can make all of the components in advance, including the dough. After the first rise, cover the dough and place it in the refrigerator for up to 24 hours. 

You can also make the cinnamon filling and vanilla custard in advance. Be sure to refrigerate the custard, but not the filling. The butter needs to stay soft. 

After baking, keep any leftovers in the refrigerator. Reheat for about 10 minutes in the oven. 

This month, the Bread Baking Babes are baking Solskinnsboller! This recipe was adapted from King Arthur Baking. It's a wonderful resource for baking ingredients and tools. 

These are so tasty both warm from the oven and reheated the next day. All of my taste testers loved them. 

After the recipe, I'll be listing the Bread Baking Babes' versions of this recipe so check them out. 

Norwegian Sun Buns (Solskinnsboller)

Yield: 8 rolls

Author: Karen Kerr

Prep time: 45 MinCook time: 20 MinInactive time: 3 HourTotal time: 4 H & 5 M

These Norwegian sun buns, known as solskinnsboller, are made with a buttery cardamom dough, filled with cinnamon sugar, and topped with a vanilla custard. 

Ingredients

For the Dough

• 20 cardamom pods, shelled and ground in a mortar and pestle or spice grinder.
• 151 grams (2/3 cup) whole milk, lukewarm (about 100 degrees)
• 37 grams (3 tablespoons) granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon table salt
• 1 large egg, lightly beaten, divided (you'll need 25 grams for the dough and the rest for the egg wash)
• 300 grams (2 1/2 cups) bread flour
• 70 grams (5 tablespoons) unsalted butter, softened

For the Filling

• 85 grams (6 tablespoons) unsalted butter, softened
• 37 grams (3 tablespoons) granulated sugar
• 15 grams (2 tablespoons) bread flour
• 10 grams (4 teaspoons) ground cinnamon

For the Custard

• 25 grams (2 tablespoons) granulated sugar
• 1 1/2 teaspoons bread flour
• 1 1/2 teaspoons vanilla bean paste
• 2 large egg yolks
• 142 grams (1/2 cup plus 2 tablespoons) whole milk

Instructions

To Make the Dough

1. Add the ground cardamom, milk, sugar, yeast, and salt to the bowl of a stand mixer and whisk in 25 grams of the beaten egg.
2. Add the flour and butter and knead on low for 2 minutes. Switch the speed to medium high and knead for 8 to 10 minutes.
3. Place the dough into an oiled bowl, cover, and let rise until doubled, 1 1/2 to 2 hours.

To Make the Filling

1. Mix the filling ingredients and set aside. Do not refrigerate.

To Make the Custard

1. Can be made three days in advance and refrigerated.
2. In a small bowl, whisk the sugar and flour. Add the egg yolks and vanilla bean paste and whisk vigorously until pale in color.
3. In a small saucepan, bring the milk just barely to a simmer.
4. While whisking the egg yolk mixture, slowly pour in 1/2 of the milk whisking constantly. When the ingredients are combined, pour the contents of the bowl into the milk in the sauce pan and whisk thoroughly. Turn the heat to medium and cook, whisking constantly, for about 2 minutes, until thickened, almost pudding like. Let the mixture cool.

To Assemble and Bake the Buns

1. After the first rise, roll the dough into a 12 inch by 12 inch square. Spread the filling over 1/2 of the dough and then fold the clean half over the filling to form a 6 inch by 12 inch rectangle. With a knife or pizza wheel, trim off the fold edge.
2. Cut the dough lengthwise into 8 strips and then twist them into a coil and then wrap them into circle in a single layer (see photos). Place them on a parchment lined baking sheet and cover with lightly oiled plastic wrap. Let rise for 1 to 2 hours, until puffy and doubled.
3. Heat the oven to 400 degrees F. Indent the center of each shaped roll with a round spoon. The indentation should be about 1 inch wide.
4. Brush the unbaked rolls with the egg wash and then fill the indentations with about a tablespoon of the custard.
5. Bake for 18 to 20 minutes.
6. Cool on a wire rack.
7. Keep leftovers in the refrigerator. Reheat for about 10 minutes in the oven.

Nutrition Facts

Calories

407

Fat (grams)

20 g

Sat. Fat (grams)

11 g

Carbs (grams)

49 g

Fiber (grams)

4 g

Net carbs

46 g

Sugar (grams)

15 g

Protein (grams)

9 g

Cholesterol (grams)

115 mg

https://www.karenskitchenstories.com/2026/06/norwegian-sun-buns-solskinnsboller.html

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