Cinnamon rolls
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  • 1pck. dry yeast or 20g fresh yeast
  • 170ml lukewarm milk
  • 75g raw cane sugar
  • 375g flour
  • 1 egg
  • 60g soft butter
  • 1 pinch of salt

For the filling:

  • 70g butter
  • 100g brown sugar
  • 2tsp cinnamon ground
  • 1/2 tsp acc. cardamom
  • 100 g chopped pecans
  • 1 egg & 1 tbsp milk
  • Casting:
  • 150 g icing sugar
  • 2 tbsp lemon juice


  1. For the dough, put the lukewarm milk in a large bowl and dissolve the yeast in it, mix with sugar and let rest covered for 10 minutes .
  2. Put egg, soft butter, flour and a pinch of salt together with the yeast mixture in a large bowl and knead with a dough hook of a hand mixer to a homogeneous dough for 5-10 minutes.
  3. Cover the dough with a kitchen towel andlet it rest in a warm place for about 90 minutes.
  4. In the meantime, mix the ground cinnamon, cardamom and brown sugar for the filling. Melt the butter and preheat the oven to 175°C top/bottom heat.
  5. When the dough has risen enough, roll out rectangularly on a lightly floured work surface to a size of approx. 60x40 cm. Then spread thinly with butter. Spread the cinnamon-sugar mixture and the chopped pecans evenly on top. Roll up carefully from the long side.
  6. Cutoff pieces about 4 cm wide from the dough and place sufficient distance on a baking tray lined with baking paper. Let the prepared rolls rest covered again for 30 minutes.
  7. Whisk the egg and milk and brush the rolls with the mixture before baking.
  8. Bake for 25-30 minutes at 175°C. Mix sieved icing sugar and lemon juice to a uniform infusion and pour over the still hot rolls.