The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinnamon Roll Bundle

joenice's picture

Cinnamon Roll Bundle

Cinnamon Roll Bundle

Starter Dough

  • AP Wheat flour (9,5% protein, i.e. nothing special)
  • Milk 250 ml
  • Sour cream 100 ml
  • Yeast, more than for your ordinary non sweet doughs.

Rest for 45 min

Then add

  • White syrup (or sugar, but white plain syrup makes it more moist)
  • One egg
  • Ground cardamom seeds. First roast them quickly on the stove until they crack open, then grind the black seeds inside.
  • Some more flour or any old white dough lying around.
  • Salt
  • 200g butter in cubes at room temperature is added slowly after 4-5 minutes of machine action.

Rest, divide if necessary and shape each to a smooth heap, rest again. Roll out to 0,3-0.5 cm thickness.

Spread evenly with a soft mix of:

  • Butter
  • Vanilla flavouring
  • Cinnamon

Roll together. Be careful not to roll to thin. Rolling "back" to a thicker size creates a less attractive end result. With QUICK cuts and a non-jagged knife cut the roll in around 3 cm thick slices. Place with minimal space apart on a baking sheet. Not totally together but tight together. Optional: Fill the small spaces in between each roll with raspberry jam.

Let it rise, possibly in a mildly heated and dampened oven, though careful not to melt the butter filling.

Brush with a whisked mixture of

  • One egg
  • 2 tbsp water
  • A pinch of salt 

Sprinkle over some chopped nuts or almonds.

Bake for about 15 min at 225 degrees C in the middle of the oven.

Cool as quickly as possible perhaps even outside to retain moisture.
When cool, garnish with some icing sugar, lemon juice or water mixed to form a thick paste. When half was used i dropped a few drops of Grenadine in what was left and got two colors.

The result from real butter, sour cream, white syrup gives a fantastic taste and moisture while the pre-dough procedure ensures a stronger gluten structure to form and support the rise without the interference of too much sugar initially. As you can see from the picture I only filled some of the gaps with raspberry jam, but the result was good and next time I'll fill them consistantly.


xaipete's picture

They look delicious!


Debra Wink's picture
Debra Wink

We must think alike, because I made cinnamon rolls for St Pat's day, and I drizzled with white, and then green icing :-)

SylviaH's picture

These are lovely for a very special treat! 


sara lee's picture
sara lee

Very yummy cinnamon rolls, but what is the exact recipe, could you please summit it. Thanks,


joenice's picture

Thank you all for the comments, yay for St.Patricks day!

I'm not much of a "measurer". I usually just make a reference point of how much liquid I'm using and go from there. What you see in the second picture is the whole batch.

I always taste the dough! And ask myself: Salty enough?, Sweet enough? Enough spices if any?

Anyway in this recipe the amount of milk was around 250 ml and the sour cream another 100ml approximately. The amount of butter in the dough was just under 200g and about 50g went to the filling.

I'll try to keep better track of what goes in the next time, but I will probably never measure or weigh flour, only your eyes can tell you when enough is enough.


ques2008's picture

they look festive!  in time for spring.  well done.