Cinnamon rolls











For a sweet treat!



  • 500g all-purpose flour
  • 8g packet active dry yeast
  • 1 cup of warm milk
  • 50g brown sugar
  • 70g butter, softened to room temperature
  • pinch of salt
  • 1 egg
  • 2 yolks

Cinnamon Filling:

  • 2 tablespoon butter, melted
  • 4 tablespoon ground cinnamon
  • 4 tablespoon brown sugar


  • 2 tablespoon lemon juice
  • 0,5 cup of powder sugar


  1. In a bowl, dissolve the yeast in the milk with 1 teaspoon sugar and let it foam up for a 10 minutes.
  2. Blend in the rest of sugar, butter, salt and egg.
  3. Stir in 500g of the flour.
  4. Beat for 2 minutes until you have a soft, workable dough.
  5. Dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size.
  6. Meanwhile, prepare the filling: in a small bowl, combine the brown sugar with cinnamon.
  7. When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles.
  8. Roll the dough into a rectangle.
  9. Crumble the filling over the dough to within 2 cm of the edges.
  10. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal. With a sharp knife, cut 1-2cm slices.
  11. Preheat oven to 180° C. Bake wreath until lightly browned, about 20 minutes.
  12. When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel.
  13. Cool for a few minutes then drizzle the glaze over the warm wreath.
  14. Serve.

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