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Cinnamon Creamy Rolls

Updated: Mar 4

  • Beautiful, soft and juicy creamy cinnamon rolls baked in the oven, which are very easy and quick to prepare. They are absolutely fantastic and a real delicacy on the table. Follow recipe.

Ingredients: baking tray: 20x30 simple, total time: 90 min. 12 cinnamon


  • 300 ml of lukewarm milk

  • 4 teaspoons of sugar

  • 30 g of fresh yeast

  • 2 eggs

  • 600 g of flour

  • 125 g of butter

  • 1 lemon peel/ grated

Base for Tray:

  • 100 g of honey

  • 70 g of butter or margarine

  • 200 g of sugar

  • 2 teaspoons of cinnamon

  • 50 ml of sweet cream

Filling for Dough:

  • 220 g of sugar

  • 125 g of butter or margarine

  • 2 teaspoons of cinnamon

  • 100 ml rest sweet cream for the rolls between the rows before baking

Coating for the Baked Rolls:

  • 80 g of butter or margarine

  • 50 g of powdered sugar

  • 170 g of cream neutral cheese

  • 50 ml of sweet cream



  1. Mix sugar and yeast in lukewarm milk, leave the yeast to activate for about 15 minutes. Add eggs to the fermented yeast, beat a little with a hand whisk, then gradually add flour and knead the dough. At the end, add butter room temperature, and knead until you get a compact and smooth dough, which is not sticky.

  2. Cover the finished dough with a clean cloth and let it rest for 45 minutes. During this time, prepare the base, filling and coating for the end.

Base for Tray:

  1. Beat the butter and sugar with a mixer until foamy, add honey, cinnamon and sweet cream. Immediately pour the mixture into a baking tray measuring 20 × 30 cm and spread it evenly on the bottom of the baking tray and put it on the sides.


  1. Beat room temperature butter, sugar, and cinnamon with a mixer, then set aside. It is a coating for the dough when you roll it out with a rolling pin.

Coating for Baked Rolls:

  1. Finally, prepare the coating for baked cinnamon rolls.

  2. Beat the butter with powdered sugar until foamy, then add the sweet cream and cream cheese and once again mix everything well into a compact mixture. Set the mixture aside for the end.


  1. Transfer the risen dough to the little floured work surface and roll it out with a rolling pin into a rectangle, the thickness of one finger.

  2. Spread the dough with a filling made of butter, sugar and cinnamon, over the entire surface.

  3. Roll the filled dough into a roll and cut into 12 equal parts. Place the cut parts in a tray covered with a base, with the cut part towards the bottom. 3 rolls fit in 4 rows in a baking tray.

  4. Let the rolls rest for 20 minutes to rise a little. Heat the oven to 180 °C. Pour 60 ml of the rest of sweet cream into the cavities between the rolls, then put in oven. Bake the rolls at 180 °C for about 30 min.

  5. Leave the finished baked rolls to cool down for about 10 minutes, then cover with a filling made of butter, sweet cream, sugar and cream cheese. Serve warm dessert. Buon appetito!

NOTE: You don't have to make a coating after baking these rolls if you don't like too much sweetness and spreads ! You also can certainly replace them with Nutella, but I would prefer the variant according to this recipe.

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