Hveteboller – sweet buns.
Rosinboller – sweet buns with raisins.
Sjokoladeboller – sweet buns with chocolate.
Kanelboller/kanelsnurrer/kanelknuter – large buns baked with a cinnamon and sugar filling.
Skillingsboller – cinnamon buns from Bergen in Fjord Norway, first brought there from Germany in the Hanseatic period 500 years ago. Still widely available, and a must-eat when in Bergen.
Skolebrød – translates as “school buns”. Large buns with custard and grated coconut.
Solboller – large buns with a “sun” of custard that serves as a rite of passage when the sun is back after the polar night in Northern Norway.
Fastelavnsboller – sweet buns filled with cream or jam and served to mark the beginning of the forty days of Lent (fasting is optional, though …)
Prinsessekake – a dream of a cake made of buns with cinnamon swirls, custard, and a thick icing.
Berlinerboller – fried doughnut-like buns with no central hole, filled with jam or chocolate (Berliner).