Cinnamon Rolls

Cinnamon Rolls

As I described earlier in the blogs of my cinnamon roll bread and no-yeast cinnamon rolls, I’m crazy about these delicacies. Basically I could eat them every day without getting tired of them, and I sincerely mean that.

In case you have never tasted them, I can tell you that you’ll be missing something if you don’t and definitely suggest you therefore strongly to prepare them some time yourself. The preparation is very easy and quick to do, only the dough needs a longer time to rise. Whenever you intend to prepare them, I recommend you therefore to leave the dough to rise overnight in the fridge before you go on preparing them further, so that the softness of the rolls becomes even better (or you can leave them to rise one hour in a warm place, but this means they will eventually become less soft).

The rolls are easily to keep in the freezer. Therefor always try to make a generous amount and put the remaining rolls in the freezer. If you feel like eating one or more any time of the day (and that will occur often, I guarantee you that), get them out of the freezer, place them in the oven (or microwave) for a few minutes and then they’re warm and sticky again and taste as good as fresh.

I have been asked several times to put the recipe for cinnamon rolls on my site, so here it is. With that, I’d like to say, go ahead and enjoy to the fullest, only just don’t eat your fingers with it….


Recipe Cinnamon Rolls

Prep Time: 3 hours, 30 minutes

Cook Time: 20 minutes

Total Time: 3 hours, 50 minutes

Serving Size: 16 Rolls

Recipe Cinnamon Rolls


  • 180 ml water
  • 22 gr dried yeast
  • 110 gr granulated sugar
  • ½ tsp salt
  • 60 ml butter milk
  • 1 egg
  • 80 ml sunflower oil (or any other natural type of oil )
  • 500-550 gr flour
  • Filling
  • 113 gr very soft butter
  • 250 gr lightly packed dark brown sugar
  • 2½ tbsp ground cinnamon
  • 20 gr cornstarch
  • Glaze
  • 200 gr cream cheese
  • 50 gr icing sugar
  • 2 tsp vanilla extract (SEE RECIPE)


  1. In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and mix for 5 minutes.
  2. Pour in remaining sugar. Stir on low for 15-20 seconds.
  3. Pour in half of the flour and all the oil. Keep stirring on low speed.
  4. Add the egg and buttermilk, salt and rest of the flour, about 50 gr at a time (your dough should be sticky but not too sticky to stick to your hands. Add more flour if it's really sticky and more oil if it's too dry).
  5. Once the has reached the sticky stage, turn mixer on higher speed and knead for 5 minutes more. Remove dough from bowl, grease with some oil and replace back into same mixing bowl. Cover with plastic wrap. Rise 1-2 hours or until dough has doubled in size.
  6. In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside.
  7. Take a baking pan of approx. 9½" and grease with some butter.
  8. Roll out dough to a rectangle of approx. 45x60 cm and spread out the softened butter with your spatula. Leave 2 cm of the edges untouched.
  9. Sprinkle cinnamon sugar over dough and spread out with your hands. Still leaving 2 cm untouched. Take your rolling pin and carefully roll over your dough to spread in the cinnamon sugar mixture.
  10. Grease the untouched edges with some water and roll your dough in 1 big log.
  11. Cut the roll into 16 equal pieces (or desired amount) and place them upright in the buttered baking pan.
  12. Cover the pan with a damp cloth and leave the rolls to rise OVERNIGHT in the fridge (or at least one hour in a warm place. In case you leave them to rise in the fridge, allow them at least one hour to reach room temperature before baking them).
  13. Preheat your oven to 170°C.
  14. Bake for approx. 20 minutes or until the edges are golden brown, then remove the pan from the oven.
  15. Put all the ingredients for THE GLAZE in a saucepan and heat over low heat while stirring.
  16. Pour the glaze directly on top of the warm cinnamon rolls and serve immediately (do this by cutting them loose from each other in the pan with a sharp knife and then scoop them out of the pan with a cake-server or palette knife).


NOTE! If you leave the rolls to rise in the fridge overnight, then the preparation time will be longer of course.

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