Cinnamon rolls
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The secret to these rolls is a proper yeast dough. Use warm water (not over 40°C) to activate the yeast. The sweetener-cinnamon mix adds flavor, while a short rise makes the dough airy. Divide the dough into three parts, roll out, spread the cinnamon filling, roll up, and slice – you’ll get neat little rolls. Bake at 180–200°C until golden. Serve warm or cooled.
Activate the yeast
In warm water (150 g / 2/3 cup), dissolve the sweetener (12 g) and yeast (2 tsp). Let sit for 5–10 minutes until frothy.
Knead the dough
In a bowl, combine flour (150 g / 1¼ cups) and the yeast mixture. Knead into a soft, elastic dough. Cover with plastic and let rise in a warm place for 30–40 minutes until doubled in size.
Roll out and prepare the filling
Divide the dough into 3 parts. Roll each into a rectangle. Mix cinnamon (5 g / 2 tsp) with 1 tsp sweetener and a little water to make a paste. Spread this mixture over each dough rectangle.
Roll and slice
Roll each rectangle tightly into a log and cut in half. You'll get 6 small rolls.
Rest and bake
Place the rolls on a baking sheet lined with parchment, cover with a towel, and let rest for 10–15 minutes. Preheat oven to 180–200°C (350–390°F) and bake for 45 minutes until golden.
Cool and serve
Cool the rolls on a wire rack. Serve warm or at room temperature with tea or coffee.
CHEF'S TIP
Water temperature for yeast
Use warm water (about 40°C) – if too hot, yeast dies; if cold, it won't activate.
Don't dry out the dough
Add flour gradually to keep the dough soft and elastic. If too stiff, the rolls will be tough.
Spread filling evenly
Mix sweetener and cinnamon with a little water to make a paste – it’s easier to spread on the rolled dough.
Rest before baking
After slicing, let the rolls rest on the baking sheet for 10–15 minutes – they’ll rise slightly and become fluffier.
SUBSTITUTIONS
Add your taste
- All-purpose flour → whole wheat or oat Replace part of the flour with whole wheat or oat for more fiber – but texture and calories will change.
- Sweetener → honey or maple syrup If not on a strict diet, use 1–2 tbsp of honey or syrup instead of sweetener for a moister roll.
- Add butter or egg for richness Add 20 g of melted butter or 1 egg to the dough for a softer crumb – calories will increase slightly.
- Add nuts or raisins Sprinkle chopped walnuts or raisins into the filling for extra texture and flavor.
HOW TO STORE
How to Store Cinnamon Rolls
Cool the rolls on a wire rack, then store in an airtight container or wrap in plastic. Keep at room temperature for 1–2 days, or in the fridge for up to 5 days. Reheat in the microwave or oven at 150°C for 3–5 minutes. Freeze for up to 2 months – freeze individually, then transfer to a bag. Thaw at room temperature.
GOOD TO KNOW