Name: Norwegian Cardamom Rolls (Sjokoladeboller)
Prep time: 20 min
Cook time: 18 min
Total time: 1 h 40 min
Cuisine: Scandinavian
Ingredients: 4 cups (500g) all-purpose flour; 1 packet (2¼ tsp) active dry yeast; 1 cup (240ml) whole milk, lukewarm; 1/4 cup (50g) granulated sugar; 1/3 cup (75g) unsalted butter, softened; 1 large egg; 1 tsp ground cardamom; 1/2 tsp salt; 3/4 cup (130g) chocolate chips (semi-sweet or dark); 1 egg (for egg wash)

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Fluffy, sweet, and warmly spiced, these Norwegian Cardamom Rolls (Sjokoladeboller) are everything I love in a cozy Scandinavian treat. The subtle aroma of cardamom paired with pockets of melted chocolate makes each bite soft, indulgent, and perfect alongside a hot cup of coffee or tea. Whether I’m baking for a quiet morning or sharing with friends during the holidays, these rolls always feel like a hug from the oven.

Norwegian Cardamom Rolls (Sjokoladeboller)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 cups (500g) all-purpose flour

1 packet (2¼ tsp) active dry yeast

1 cup (240ml) whole milk, lukewarm

¼ cup (50g) granulated sugar

⅓ cup (75g) unsalted butter, softened

1 large egg

1 teaspoon ground cardamom

½ teaspoon salt

¾ cup (130g) chocolate chips (semi-sweet or dark)

1 egg (for egg wash)

Directions

I start by dissolving the yeast in lukewarm milk with a teaspoon of sugar and let it sit for 5–10 minutes until it gets frothy.

In a large bowl, I mix the flour, remaining sugar, cardamom, and salt. Then, I add the softened butter, egg, and the activated yeast mixture.

I knead the dough by hand or with a mixer for about 10 minutes until smooth and elastic.

I gently fold in the chocolate chips until evenly spread throughout the dough.

I cover the bowl with a towel and let it rise in a warm place for about an hour, or until it doubles in size.

Once risen, I divide the dough into 12 equal pieces and roll each one into a smooth ball.

I place the rolls on a parchment-lined baking sheet, spaced slightly apart, and let them rise again for 30 minutes.

While they rise, I preheat the oven to 375°F (190°C).

I beat the second egg and brush it over the rolls for a glossy finish.

I bake them for 15–18 minutes until golden brown.

After baking, I let the rolls cool slightly before serving warm or at room temperature.

Servings and timing

Servings: 12 rolls

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 1 hour 40 minutes

Calories per roll: 290 kcal

Variations

When I want to switch things up, I sometimes use white chocolate chips or even chopped dark chocolate for a more intense flavor. For an extra festive touch, I mix in orange zest or sprinkle pearl sugar on top before baking. If I’m avoiding chocolate, I leave it out entirely and enjoy the pure cardamom flavor—it’s just as delicious.

Storage/Reheating

I store any leftover rolls in an airtight container at room temperature for up to 3 days. If I need them to last longer, I freeze them individually wrapped and then reheat in a warm oven at 300°F (150°C) for about 10 minutes. A quick 10–15 seconds in the microwave also brings them back to soft, warm perfection.

FAQs

How can I tell if the yeast is active?

When I mix the yeast with warm milk and sugar, it should start to bubble and foam after 5–10 minutes. If it doesn’t, I know it’s time to try a new packet.

Can I make these rolls ahead of time?

Yes, I often prepare the dough the night before and let it rise in the fridge overnight. The next morning, I shape the rolls and let them rise before baking.

What’s the best type of chocolate to use?

I like using semi-sweet or dark chocolate chips for a rich flavor, but I’ve also used chopped chocolate bars when I wanted larger melty pockets.

Can I use instant yeast instead of active dry yeast?

I can substitute instant yeast without activating it in milk first—just mix it directly with the dry ingredients. I might also reduce the rising time slightly.

Are these rolls very sweet?

They’re just sweet enough. I find the balance between the cardamom, dough, and chocolate makes them feel indulgent but not overly sugary.

Conclusion

These Norwegian Cardamom Rolls (Sjokoladeboller) are one of my favorite ways to bring a bit of Scandinavian comfort into my kitchen. The warmth of the spices, the soft dough, and the sweet chocolate make them a treat I come back to again and again. Whether I’m baking for the holidays or a lazy weekend brunch, they never fail to impress—and they always disappear fast.

📖 Recipe:

Norwegian Cardamom Rolls (Sjokoladeboller)

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Author: Cheryl
Total Time: 1 hour 40 minutes
Yield: 12 rolls
Diet: Vegetarian

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Description

Fluffy and warmly spiced, these Norwegian Cardamom Rolls (Sjokoladeboller) blend traditional Nordic flavors with indulgent chocolate chips for a cozy and delicious treat.

Instructions

Dissolve the yeast in lukewarm milk with 1 teaspoon of the sugar. Let sit for 5–10 minutes until frothy.
In a large bowl, mix the flour, remaining sugar, cardamom, and salt.
Add softened butter, egg, and the activated yeast mixture to the dry ingredients.
Knead the dough by hand or mixer for about 10 minutes until smooth and elastic.
Fold in the chocolate chips evenly throughout the dough.
Cover the bowl with a towel and let it rise in a warm place for about an hour, or until doubled in size.
Divide the dough into 12 equal pieces and roll each into a smooth ball.
Place rolls on a parchment-lined baking sheet, spaced slightly apart, and let rise for another 30 minutes.
Preheat the oven to 375°F (190°C).
Beat the second egg and brush it over the rolls for a glossy finish.
Bake for 15–18 minutes until golden brown.
Let the rolls cool slightly before serving warm or at room temperature.