Cinnamon Rolls

These cinnamon rolls will fill your kitchen with an amazing scent of cinnamon and sugar, besides being mouthwatering.

The recipe comes with cow’s butter and milk, however you can substitute them with coconut butter and milk if you do not want to use regular butter. I did that and the result was really good, besides it added more flavor to the rolls too.

Although cinnamon rolls are not a Christmas recipes strictly speaking, the scent of cinnamon really reminds me of it.

  • DifficultyMedium
  • CostCheap
  • Preparation time20 Hours
  • Rest time1 Hour
  • Cooking time30 Minutes
  • Servingmakes 12 rolls
  • Cooking methodOven
  • CuisineSwedish


For the rolls

600 g white spelt flour (or type 0 white flour)
200 ml milk (or full fat coconut milk)
80 g butter (or coconut butter)
70 g muscovado sugar (light)
50 ml water
1 egg
1 teaspoon dry yeast
1 pinch table salt

For the filling

120 g muscovado sugar (dark)
20 g butter (or coconut butter)
20 g ground cinnamon

For the icing

250 g icing sugar
q.s. water
20 g butter (or coconut butter)


– pour the water and the milk into small pot, put it onto the stove and bring to lukewarm temperature;
– remove the pot from the stove and pour the lukewarm liquid onto a bowl;
– add the yeast and the sugar and mix well;
– sift the flour onto a separate large bowl;
– pour the liquids onto the flour and mix well;
– add the melted butter;
– add the egg;
– add the pinch of salt;
– knead well till you get a smooth dough;
– transfer the dough into a greased bowl, cover it with a humid kitchen towel then allow it to rest for 30 minutes in a warm place and away from air draft (e.g. the switched off oven);
– meanwhile, take a separate bowl and mix the together the sugar and the ground cinnamon for the filling;
– after 30 minutes, take the dough and roll it down into a shape of a rectangle of about 50×30 cm
– melt the remaining butter and spread the surface of the rectangle with it, then spread 3/4 of the sugar-cinnamon mix all over it;
– At this point you will need to roll out the dough. Start by gently lifting the lower flap along the entire longest side, this will help you detach it from the flat surface. Then roll up a little at a time and be careful to roll up tightly and without squeezing the dough. Once the roll is obtained, you will have to shape it with your hands so as to obtain a length of 50 cm, so hold one end firmly with your hand and with the other apply light pressure towards the end, to give a homogeneous shape;
– with a sharp blade divide the roll into disks of the same size (about 3-4 cm), till you get 12 wheels;
– shape them slightly with your hands to round the shape;
– fold a 30x20cm baking tray with baking paper;
– spread the remaining sugar-cinnamon mixture onto it;
– place the rolls onto it by keeping a distance of 1cm between them;
– cover with cling film and allow to rest for another 30 minutes;
– set the oven on static mode and bring to 180 degrees;
– remove the cling film from the baking tray and spread the remaining melted butter onto the rolls;
– bake them for about 30 minutes or till golden;
– remove the tray from the oven;
– to prepare the icing, pour the icing sugar into a bowl and add a little cold water at a time and start mixing, continue to add water if necessary, always one tablespoon at a time, until you get a viscous consistency and finally sprinkle your cinnamon rolls with icing before tasting

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