Cinnamon rolls

Prep time
60 minutes
Total time
60 minutes

For the dough
1 cup (250ml) lukewarm milk
1 pack (11g) dry yeast
2 eggs (M)
5 cups (750g) Village flour
½ cup (115g) sugar
1 tsp (3g) cardamom
1 tsp (8g) salt
1/3 cup (85g) lukewarm water
1/3 of the package (80-85g) room-temperature unsalted butter
For the filling
1/2 pack (125g) room-temperature unsalted butter
2 tbsp (20g) cinnamon
1 ½ cups (255g) Light Brown Sugar
For the coating
2 packs (400g) cream cheese
5 tbsp (100g) caster sugar
1/3 cup (85ml) milk


For the dough: In the mixer’s bowl, add the milk and the dry yeast. Blend and let the mixture rise for about 10-15 minutes. (On the top there should be bubbles).

Then, add the eggs, flour, sugar, cardamom, salt, water and blend on low speed with the hook tool for the dough. Turn the mixer on medium speed and mix for 10 minutes, adding a tablespoon of butter every time and then continuing the mixing. Shape a ball with the mixture, cover it and let it rise for 1 ½ hours.
For the filling: In a bowl, mix the cinnamon with the sugar.

Place the dough onto the workstation and spread, opening into a big leaf of dough with dimensions of 40x48cm and thickness of 1cm. Smear butter on the top. Sprinkle the cinnamon-sugar mixture everywhere. Cut 12 slices of about 2cm. Wrap each slice to shape a cinnamon roll. Place a non-stick baking paper into 2 rectangular pans of 22x28cm and place the 6 cinnamon rolls inside, leaving some space in-between them because they will rise. When we finish with all the cinnamon rolls, cover them and let them rise for 1 hour.

Cook in a preheated oven at 180°C for 25 minutes or until they become golden-brown.

For the coating: In a bowl, mix all the ingredients together and spread them over the warm cinnamon rolls!

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