I have always been enchanted by the warmth and charm that Norwegian baking brings to the table, so I’m thrilled to share my favorite Norwegian Sun Buns (Solskinnsboller) Recipe with you. These buns are soft, aromatic, and layered with a luscious cinnamon custard that feels like a little sunshine on a plate. I love how each bite offers a delightful mix of cardamom-spiced dough and creamy sweetness that feels both comforting and indulgent. Whether for a cozy breakfast or a sweet afternoon treat, these buns never fail to brighten my day, and I’m sure they will do the same for you.
Why You’ll Love This Norwegian Sun Buns (Solskinnsboller) Recipe
From the very first time I made these Norwegian Sun Buns, I was hooked by the unique flavor profile that blends aromatic cardamom in the dough with a rich, cinnamon-spiced custard. The combination is elegant yet homey, with just the right balance of sweetness and spice that isn’t overpowering. I think what really sets this recipe apart is the depth of flavor that builds from the carefully ground cardamom pods and the creamy filling—it’s like a hug in pastry form.
Another thing I adore about this recipe is how achievable it is without feeling complicated. The steps are straightforward, and using a stand mixer really takes the effort out of kneading the dough. I also appreciate that you can make parts of it ahead of time, which makes it perfect for special occasions like Sunday brunch, holiday gatherings, or even a casual get-together where you want to impress without stressing. These buns have become my go-to when I want to share something truly special with family and friends, and I’m excited for you to experience that joy too.
Ingredients You’ll Need
Gathering ingredients for Norwegian Sun Buns is a joy because each one is simple yet essential to achieving that perfect texture, flavor, and color that make these buns shine. Every component plays a vital role, from the fragrant cardamom to the creamy custard filling, ensuring every bite feels thoughtfully crafted.
- Cardamom pods (20, ground): Freshly ground cardamom gives the dough its distinctive warm, citrusy note that sings through every bite.
- Whole milk (151 grams): Lukewarm milk gently activates the yeast and contributes to the softness of the dough.
- Granulated sugar (37 grams and extra for filling): Adds just the right amount of sweetness balanced across dough and filling.
- Instant yeast (2 teaspoons): Responsible for the dough’s perfect rise and airy texture.
- Table salt (1 teaspoon): Enhances all the other flavors without making things salty.
- Large egg (1, lightly beaten): Divided for the dough and the glossy egg wash, it helps with richness and shine.
- Bread flour (about 300 grams total): Gives these buns their chewy, resilient crumb.
- Unsalted butter (total 155 grams, softened): Incorporated into the dough and filling for luxurious moisture and flavor.
- Ground cinnamon (10 grams): Warming spice that enriches the custard filling with familiar comfort.
- Vanilla bean paste (1 1/2 teaspoons): Adds gentle sweetness and depth to the pudding-like custard.
- Egg yolks (2 large): Provides richness and creaminess for the filling custard.
Directions
Step 1: First, I combine the freshly ground cardamom, lukewarm milk, granulated sugar, instant yeast, and salt in the bowl of my stand mixer. To that, I whisk in 25 grams of the beaten egg to help hold everything together.
Step 2: Next, I add the bread flour and softened butter to the bowl, then start kneading the dough slowly for 2 minutes before increasing the speed to medium-high, kneading for an additional 8 to 10 minutes until the dough becomes smooth and elastic.
Step 3: I place the dough into an oiled bowl, cover it with a clean towel, and let it rise in a warm spot until it doubles in size. This usually takes about 1 1/2 to 2 hours.
Step 4: While the dough is rising, I mix together all the filling ingredients, which will become our dazzling cinnamon custard. It’s important to set this aside at room temperature—the flavors meld so beautifully without refrigeration.
Step 5: Once the dough has doubled, I gently roll it out into a 12-inch by 12-inch square on a lightly floured surface.
Step 6: I spread the custard filling evenly over half of the dough, then fold the other half over the top, creating a 6-inch by 12-inch rectangle. Using a knife or pizza cutter, I trim away the folded edge for a clean finish.
Step 7: Next, I cut the dough lengthwise into 8 strips. Each strip is twisted into a coil and then carefully wrapped into a circular shape, laid flat on a parchment-lined baking sheet for proofing.
Step 8: I cover the rolls loosely with lightly oiled plastic wrap and let them rise again for 1 to 2 hours until they become puffed up and doubled in size.
Step 9: Preheating my oven to 400 degrees Fahrenheit, I then indent the center of every bun with the back of a spoon, creating a roughly 1-inch wide well perfect for holding the custard.
Step 10: The buns get a brush with the remaining beaten egg for that golden glossy finish. Then I gently spoon about a tablespoon of the prepared custard into each indentation right before baking.
Step 11: I bake these beauties for 18 to 20 minutes, watching for a deep golden color and a lovely aroma filling the kitchen.
Step 12: After baking, I let the buns cool on a wire rack just enough to handle, ensuring the custard sets perfectly without becoming runny.
Servings and Timing
This recipe yields 8 generous servings—perfect for a small gathering or a family breakfast. Prep time is around 25 minutes, largely for mixing, kneading, and shaping, but keep in mind the dough needs about 3 1/2 to 4 hours total to rise twice and bake. The bake time itself is under 20 minutes, so the active cooking is minimal. Cooling takes just a few moments. Overall, this recipe rewards your patience with the most wonderful aromas and flavors.
How to Serve This Norwegian Sun Buns (Solskinnsboller) Recipe
When I serve these Norwegian Sun Buns, I love to keep things simple so the focus stays on their lovely texture and inviting flavors. They are wonderful served warm right out of the oven, maybe with a light dusting of powdered sugar or a drizzle of honey to add a touch of sparkle. A small pat of butter melted over each warm bun can be divine too.
For drinks, I enjoy pairing them with a cup of strong black coffee or a lightly brewed tea like Earl Grey to balance the sweetness. When serving for special occasions or brunch, these buns go beautifully with fresh berries or a fruit compote on the side, adding vibrant color and a hint of tartness that complements the custard filling perfectly.
They’re incredibly versatile and feel right at home on holiday brunch tables, casual weekend breakfasts, or even as an elegant treat with afternoon tea. I usually arrange them on a large platter, spacing them slightly so everyone can grab a perfectly shaped sun-like roll. They can also be enjoyed at room temperature if you want to prep ahead, making your hosting stress-free.
Variations
I love experimenting with this recipe to suit different tastes and dietary needs. For instance, if you don’t have bread flour, all-purpose flour works well though the texture will be slightly less chewy. For a dairy-free twist, you can swap the milk and butter for plant-based alternatives like almond milk and vegan butter; the flavor remains rich and comforting.
If you want to change up the filling, try adding finely chopped nuts like almonds or walnuts to the cinnamon custard for extra crunch and warmth. Another idea I’ve played with is adding a bit of citrus zest—orange or lemon—to the filling for a fresh, bright note that pairs wonderfully with the cardamom in the dough.
While baking in a conventional oven works beautifully, I’ve also successfully baked these in a convection oven at a slightly lower temperature to ensure even baking and a crispier crust. You could also brush the buns with cream instead of egg wash if you want a softer finish.
Storage and Reheating
Storing Leftovers
If you have any leftover Norwegian Sun Buns, I recommend storing them in an airtight container at room temperature for up to two days to maintain freshness. If it’s warmer in your kitchen, refrigeration is fine but can cause them to dry out a bit. To avoid that, wrap them tightly in plastic wrap before placing in the fridge, which helps keep moisture locked in.
Freezing
Freezing these buns works like a charm. I usually wrap each bun individually in plastic wrap and then place them in a resealable freezer bag or airtight container. Properly frozen, they’ll keep well for about 2 months. When I’m ready to enjoy them, I thaw them overnight in the fridge or for a few hours at room temperature.
Reheating
The best way to reheat Norwegian Sun Buns is in the oven rather than a microwave, which can make them soggy. I preheat my oven to 350 degrees Fahrenheit, place the buns on a baking sheet, and warm them for about 10 minutes until heated through and the edges regain some crispness. This method revives that freshly baked texture and keeps the custard creamy.
FAQs
Can I use dry cardamom powder instead of pods?
Yes, you can substitute with pre-ground cardamom powder, but I recommend using fresh pods ground just before baking for the best, most vibrant flavor. If using powder, reduce slightly as it’s more concentrated.
Is it possible to make this dough without a stand mixer?
Absolutely! You can knead the dough by hand on a floured surface for about 10 to 15 minutes until smooth and elastic. It just takes a bit more elbow grease but is totally doable.
Can I prepare the buns a day ahead? How should I store them?
You can shape the buns, cover, and refrigerate them overnight. Let them come to room temperature and rise before baking for best results. This makes prep much easier if you’re hosting.
What if I don’t have vanilla bean paste?
Good quality vanilla extract is a perfect substitute. Use about half the amount called for since it’s more concentrated than paste.
Can I add fruit or other fillings to these buns?
Definitely! I’ve seen and tried variations with raisins, chopped apples, or even a dollop of jam inside for a fruity twist. Just keep the balance so the dough doesn’t get soggy.
Conclusion
I can’t recommend this Norwegian Sun Buns (Solskinnsboller) Recipe enough if you want to bring a little magic and coziness to your baking. It’s a recipe that feels rewarding every step of the way, from mixing the fragrant cardamom dough to biting into those tender, custard-filled swirls that taste like sunshine itself. Give it a try—you’ll be warmed inside and out, and your loved ones will thank you for sharing this truly special treat.
