Cinnamon rolls


Last week I made my favorite baked treat-cinnamon rolls. I just adore them… they´re soft and fluffy and a little sticky from the sugar& cinnamon inside. The smell while they are baking and come out of the oven is amazing and your whole house smells like christmas. Generally I prefer cinnamon rolls without a glaze, so I can bring them with me and don’t get sticky hands. Well anyways I made two sheets of rolls and I added some pureed leftover pumpkin to some of my cinnamon rolls – they tasted absolutely amazing.

DSC_0744This is what you will need for (one tray of cinnamon rolls):


  • 85 grams butter
  • 120 ml whole milk, warmed
  • 1 package of dry yeast dry yeast
  • 440 grams all-purpose flour
  • 100 g sugar
  • 1 tsp.  salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1 tsp. ground ginger
  • (additionally 160 grams pumpkin puree)
  • 1 egg


Melt butter and let it slightly brown. Add milk and set aside. Combine flour, sugar, salt, spices and yeast in a large bowl. Add egg ,(pumpkin puree) and milk mixture either using an electric mixer or a cooking spoon and stir/mix until well combined. When using as spoon  knead dough with your hands until smooth. Cover with a kitchen towel and set aside to rise for bout 30-60 minutes  (until dough has doubled).


  • 190 g  brown sugar
  •  a pinch of salt
  • 2 tsp. cinnamon

Combine filling ingredients in a bowl and set aside until needed.Flour your working surface and roll out dough to a rectangle. Evenly top with cinnamon mixture and tightly roll dough into a spiral.  Cut 1-2 cm thick cinnamon rolls and lay them on a prepared baking tray covered with parchment paper. Cover them with your kitchen towel and let rise for another 30 minutes.

Then bake in oven for about 30 minutes until golden brown and let cool out.






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