Cinnamon rolls

I keep on baking and stewing and autumn is still not here. But at least I have cinnamon rolls now to last me for a week so I can’t quite (fully) complain. They are buttery and sugary enough to feel hygge AF even if outside is still warm and sunny.

They make quite a lot, I ended up with around 15. Again, given the large quantities of sugar and butter in it, one roll per serving is enough. Not to mention that they’re being topped with more sugar, so yeah. Speaking of which, make sure you buy good quality icing sugar and not the cheap one you find at supermarkets otherwise they will quite ruin your rolls. You know, it’s like a super sunny day and then there is a nasty cloud that ruins all the fun. That’s exactly how it tastes like. You have these amazing buns, fluffy, sweet and perfectly balanced and then you hit the cheap glaze and it ruins the fun.

So yeah, no cheap icing sugar please.


For the dough

  • 4 tsbp sugar
  • 1 cup warm milk
  • 1 pack of yeast
  • 1 egg
  • 500 grams of flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 85 grams melted butter

For the filling

  • 1 cup of brown sugar
  • 4 tbsp cinnamon
  • 100 grams of melted butter

For the icing

  • 250 grams of icing sugar
  • 3 tbsp milk
  • juice of half of lemon


  1. warm up your milk until it’s lukewarm; add 2 tbsp of sugar and the yeast in and allow it to react;
  2. in a bowl add the flour, the remaining 2 tbsp of sugar, the salt and the baking powder;
  3. with the help of a mixer with the dough hooks attached, add the milk/yeast mixture and the egg and mix well;
  4. once you incorporated all of the flour and there are no dry spots, add the melted butter, gradually until it’s all in;
  5. mix it up until you have a really smooth but elastic dough;
  6. allow it to rest for 1/2-2h in a draft free environment;
  7. once the two hours are up, punch the air in the dough, cover it back again and allow it in the fridge for another 1h;
  8. in the meanwhile, make the mixture; add the sugar and the cinnamon in a bowl and mix well; melt the butter;
  9. once your dough has chilled, roll it out on a lightly floured surface until you get a rectangle; you decide the thickness here since a thinner roll will give you a more spiraled shape, while a thicker one won’t;
  10. with the long side of the dough facing you, brush it with half of the melted butter;
  11. add the sugar/cinnamon mixture, distribute evenly and pour the rest of the butter on top;
  12. roll the dough as tight as you can until you have a dough log;
  13. with a clean sharp knife, cut the log into equal sizes;
  14. grease a large pan with butter and place the rolls, making sure you allow them some space;
  15. cover with foil and allow it to puff up for 1 more hour, in a draft free environment;
  16. preheat oven at 180° C and bake them until golden brown;
  17. in the meanwhile prepare the icing; add the icing sugar to a bowl and gradually add the tablespoons of milk and lemon juice until you get a thick paste, but spreadable; remember that the icing will go on top immediately as the rolls come out of the oven so it will thin out;
  18. once the rolls are out, pour some of the glaze on top and enjoy warm with a cup of tea!

Until the next one,

stay fit?