Skillingsbollar - Norwegian Cinnamon and Sugar Rolls Recipe

Once the dough is smooth, add the 150 g of butter and continue kneading for another 15 minutes. Keep going until the butter is fully incorporated into the dough. If it feels too sticky or the butter starts to melt, you can add a little flour, but try to use as little as possible.

Transfer the dough to a clean bowl, cover it, and let it rise in a warm spot for 1 to 1 1/2 hours, or until it has visibly doubled in size.

Carefully roll the dough into a tight 'sausage' shape. Using a sharp knife or dental floss, slice the log into 24 pieces. Press each piece down gently to flatten it slightly.

Arrange the shaped rolls on a baking sheet, leaving some space between them, and let them rise again for 1 hour.