Bakery Window · Cinnamon Bun
Skillingsbolle
🥐
Photo coming soon
The bun is named after the coin it used to cost — a single copper skilling — when 18th-century bakers first sold them at the Bergen fish market.
A soft, buttery yeasted dough is rolled with cinnamon and sugar, coiled or folded, and baked until golden, often finished with a sugar glaze. Bakeries across Trøndelag and the rest of Norway sell them fresh from the oven.
Why it's made this way: Cinnamon reached Norway through Bergen's Hanseatic trade connections, and once affordable spice imports made cinnamon buns cheap enough for a coin, they became an everyday street treat.
More from Norway
Pølse i Lompe
Vaffel (Norwegian Waffle)
Reker (Bag of Shrimp)
Bergen Fiskesuppe
Linie Aquavit
🐟
Fiskekaker
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.