Cinnamon Rolls

An all season recipe

Even though it’s a winter sweet, I like cinnamon and therefore I like cinnamon rolls all year long. They are not a really typical Italian dish but they are really good despite the season.


For the dough:

  • 625 gr flour
  • 1 packet instant-dry yeast
  • 500 ml warm milk
  • 115 gr butter
  • 50 gr sugar
  • 1 teaspoon salt

For the topping:

  • 170 gr butter
  • 165 gr brown sugar
  • 3 tablespoons ground cinnamon


  1. Mix the flour, sugar, yeast and salt, add the milk and the melted butter and knead everything until it becomes an even, slightly sticky dough.
  2. Let the dough sit in a warm environment for about an hour (the dough should double in size).
  3. In the meantime, mix the brown sugar from the filling and the cinnamon in a bowl.
  4. After one hour, briefly kneed the dough and roll it out into a large rectangle on a wooden surface until it’s about 1cm high.
  5. Apply the melted butter (for the filling) with a brush, then add the sugar-cinnamon mixture on top (about 1cm thick) and press the mixture into the butter.
  6. Start rolling the dough from one end to the other end, forming a log.
  7. Then use a piece of dental floss to cut the dough into 4-6cm thick pieces and put these onto a baking tray with baking paper (flip them onto their side). Place them a few centimeters apart from each other, but it’s also fine if they slightly touch other as they will expand while baking anyway.
  8. Bake for 25-30 minutes at 180°C until they are golden brow

Variants for filling:

  • In the pictures n. 1, 2, 3, and 4 (in the gallery below) you can see a variant to the original cinnamon rolls. I have tried two new filling: self-made orange marmalade and chocolate cream.


  • When putting the butter on the dough remember to make it stick to the dough, otherwise you will have running butter everywhere.


(tap on the pictures to open full screen)

Cinnamon Rolls

Published on 25 June 2020