From NPR News, this is ALL THINGS CONSIDERED. I'm Robert Siegel.


And I'm Melissa Block. OK. Don't say we didn't remind you. Mother's Day is this Sunday so you have some time to get it together. And should you want to bake something sweet for the mom in your life, we offer you this found recipe from Norway.

PAUL LOWE: The recipe is called shillingsboller. I eat them straight out of the oven. They're warm. They're delicious. They have this amazing almond taste. It's like heaven on a plate.

BLOCK: We're talking about Norway's version of a cinnamon roll.

LOWE: Shillingsboller.

BLOCK: So named because at one point they cost a shilling.

LOWE: Shilling as in coins and boller as in buns. So shillingsboller.

BLOCK: Or money buns, money buns for your honey bun. Paul Lowe shares a recipe in his cooking and crafting magazine "Sweet Paul." He says if you want to make something for your mom, these are great. But for him, the pastries remind him of the women who step in when mom steps out.

LOWE: I grew up in Oslo, Norway and I was raised by my grandmother and my great aunt. My parents are very much around, but they were working so much I was kind of left alone with these little old ladies. And their sole existence became to make me happy. So if I want to make a cake, we'd bake a cake and if I wanted to make curtains for my bedroom, we would make curtains.

And the great thing was that, you know, the cake always came out a little lopsided and the curtains, you know, the seams weren't perfectly straight and my grandmother, if I pointed it out, my grandmother, she would always say, oh, Paul, perfection is boring. So my best childhood memories are waking up in the morning and the house would smell of very strong coffee.

They would smell of Pall Mall cigarettes without filter, which my grandmother would smoke throughout the day and the occasional shillingsboller. It's a traditional pastry, but my great aunt, she had her own twist on it. And her twist is to grate the marzipan on the dough and then you roll it up with butter and sugar and cinnamon so when you bake it, the marzipan sort of melts into the dough and it just creates the most juicy, amazing, sweet-smelling cinnamon buns you'll ever have.

BLOCK: That's Paul Lowe. He's the author of the cooking and crafting book, "Sweet Paul: Eat and Make." And details on how to make his great aunt's version of this Norwegian pastry are on our Found Recipe page that's at

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