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Cinnamon Rolls


For the cinnamon roll dough: 400 g. W220 Strength Wheat Flour or 11.5 - 12.5% ​​Protein Wheat Flour

20g of fresh baker's yeast or 7 freeze-dried dry baker's yeast.

50ml Water

50g of butter

1 egg M

A pinch of salt

100ml whole milk

½ teaspoon vanilla extract

30g of sugar

3g cardamom powder

For the filling: 100 g. of butter

1.5 tablespoons ground cinnamon

60g of sugar

For the glaze: 100 g. icing sugar

30ml Water

100g of your favorite cream cheese

:Preparation of the dough for the cinnamon rolls

Mix all the ingredients for the dough in the same bowl. That is, the flour, 20 grams of crumbled baker's yeast (or 7 of dry yeast), 50 ml. of warm water, 100 ml. of warm milk, 50 grams of melted butter, vanilla, a touch of ground cardamom, 1 egg and a pinch of salt.

We knead all the ingredients vigorously for 10 or 15 minutes. Let the ball of dough rest in a greased bowl and cover with cling film. Let stand until doubled in volume for 1 hour 30 minutes.

If we want to ensure the process, our kitchen is not always at an ideal temperature for the levados to work. We can turn on the oven for 1 or 2 minutes at 50º C and turn it off and let the dough rest inside. This way we will have the ideal room temperature for the dough to ferment.

Roll out the dough on a floured surface to shape a rectangle. Follow the step by step photo, so you won't get lost at any time. With a kitchen brush, spread the softened butter and sprinkle with the powdered cinnamon mixture and the 30 g. of sugar.