Cinnamon rolls

Cinnamon rolls


Classic Swedish rolls, really fantastic! Savour the taste of Sweden in your own home.  


For the dough:
500 g Mix B - Bread-Mix
5 g salt
70 g brown sugar
70 g sugar
10 g vanilla sugar
21 g brewers' yeast
1 package dry yeast
1 egg yolk
40 g butter at room temperature
450 ml lukewarm milk
grated lemon peel
lemon flavour
For the filling:
200 g melted butter
200 g sugar
3 tbsp cinnamon


  • Dissolve the fresh or dry yeast in a little lukewarm water, then stir in the egg yolk.
  • Place the yeast-milk mixture in a mixing bowl, then add butter and all the dry ingredients and a little grated lemon peel or a few drops of lemon flavour.
  • Knead the dough at medium speed until you have a smooth batter.
  • Cover the bowl with a damp cloth and let it rest in a warm place for 45 - 60 minutes.
  • Knead the dough a little on a lightly floured working surface and form it into a ball.
  • Shape a rectangle of about 1 - 2 cm thick, on a floured work surface.
  • Brush with melted butter, then mix the sugar and cinnamon and distribute this evenly over the dough.
  • Roll the dough starting from the longest side, then cut out disks of around 3-5 cm. and press each slice exactly in the middle with a wooden spoon handle (don't push through).
  • Position the disks on a sheet covered with oven paper, brush with the remaining melted butter and let rise for around 15 - 20 minutes in a warm place. 
  • In the meantime, preheat the oven to 180°C (upper and lower heat) or 170°C circulating air and place an empty, fireproof form on the bottom of the oven and heat it up.
  • Place the cinnamon rolls in the preheated oven and pour 100 ml of water into the fireproof form.
  • Depending on the desired browning degree, bake them for about 20 - 30 minutes.
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