Solskinnsboller (Sunshine Buns)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 5mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    846
based on 10 ratings

A Norwegian cinnamon swirl with a crème pâtissière centre, giving it a ‘sunshine’ yellow filling, from which gives it the name 'Sunshine bun'.

recipe updated 7 Jan 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    350 g
  • Egg icon
    Egg
    1
  • Milk icon
    Milk
    500 g
  • Caster sugar icon
    Caster sugar
    280 g
  • Ground cardamom icon
    Ground cardamom
    2 teaspoons
  • Dried yeast icon
    Dried yeast
    8 g
  • Strong white bread flour icon
    Strong white bread flour
    900 g
  • Salt icon
    Salt
    1 teaspoon
  • Dark brown sugar icon
    Dark brown sugar
    200 g
  • Ground cinnamon icon
    Ground cinnamon
    6 teaspoons
  • Whipping cream icon
    Whipping cream
    240 ml
  • Whole milk icon
    Whole milk
    240 ml
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Egg yolk icon
    Egg yolk
    40 g
  • Sugar icon
    Sugar
    30 g
  • Cornflour icon
    Cornflour
    20 g
  • Icing sugar icon
    Icing sugar
    170 g
  • Water icon
    Water
    25 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Piping bag
  • kCook icon Bowl
  • kCook icon Heatproof bowl
  • kCook icon Medium bowl
  • kCook icon Jug
  • kCook icon Large mixing bowl
  • kCook icon Traybake tin - large
  • kCook icon Lightly floured surface
  • kCook icon Piping bag
  • kCook icon Bowl

Step preview

  1. Attach the Dough Tool
  2. Add milk and unsalted butter to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted - 4 min, 40°C, Speed Min
  5. Then add caster sugar, ground cardamom, dried yeast, strong white bread flour, egg and salt to the Cooking Chef XL Bowl
  6. Mix with splashguard fitted - 10 min, Speed 1
  7. Prove with splashguard fitted - 1 hr 30 min, 30°C, Speed OFF
  8. Transfer dough to bowl
  9. Cover with kitchen towel then set aside
  10. Add unsalted butter to a clean heatproof bowl
  11. Heat until softened - 20 sec, medium-low heat
  12. Transfer content of heatproof bowl to medium bowl
  13. Add caster sugar, dark brown sugar and ground cinnamon to the medium bowl
  14. Stir until combined then set aside
  15. Add whipping cream, whole milk and vanilla extract to a clean jug
  16. Stir until combined
  17. Clean Cooking Chef bowl
  18. Attach the Creaming Beater
  19. Add egg yolk, sugar and cornflour to the Cooking Chef XL Bowl
  20. Mix with splashguard fitted - 1 min, Stir 1
  21. Pour cream into Cooking Chef XL Bowl gradually while machine is running
  22. Heat with splashguard fitted - 7 min, 85°C, Speed Min
  23. Transfer content of Cooking Chef XL Bowl to large mixing bowl immediately
  24. Cover with plastic wrap
  25. Chill in fridge until cold - 30 min
  26. Line 3 clean traybake tin with parchment paper
  27. Transfer dough to lightly floured surface
  28. Roll out into a rectangle
  29. Transfer butter to dough
  30. Spread the cinnamon butter on the dough evenly
  31. Starting at the longest edge, cut the dough into 12 strips, 2.5 cm wide each
  32. Take one strip and roll up into a swirl
  33. Transfer shaped dough to 3 traybake tin
  34. Repeat the same with the remaining dough and space the swirls apart evenly
  35. Cover the baking trays with damp tea towels
  36. Prove until doubled in size - 30 min
  37. Pre-heat oven - 220°C
  38. Remove the crème pat from the fridge and remove the plastic wrap
  39. Transfer cream to piping bag
  40. Using your thumb, make a deep indent into the centre of each cinnamon swirls
  41. Pipe the cream into the middle of each bun, about 2-3 teaspoons of the cream per bun
  42. Bake until golden brown - 12 min, 220°C
  43. Remove from oven and let cool
  44. Add icing sugar and water to a clean bowl
  45. Stir until combined
  46. Transfer icing to piping bag
  47. Pipe a swirl of icing on top of each bun
  48. Serve
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