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Cinnamon rolls

  • Gourmet dessert
  • for 4 persons
  • Preparation 90 min
  • Cooking time 30 min
Cinnamon rolls

Chef's tip :

If you don't like lemon juice in the icing, orange juice or (soya) milk can also be used.

Ingredients :

  • Dough:
  • 60g butter, melted and cooled
  • 250ml milk
  • 1 egg
  • 50g sugar
  • A pinch of salt
  • 500g flour
  • 1 yeast cube
  • Filling:
  • 75g butter, softened
  • 100g brown sugar
  • 3 tsp cinnamon
  • 100g chopped pecans
  • Glaze:
  • 150g icing sugar
  • 2 tbsp lemon juice

Preparation :

  1. First make the dough by warming up the milk slightly in a small saucepan, add the yeast and stir in 1-2 teaspoons of sugar. Then cover the bowl and put it in a warm place for 10 minutes.

  2. Place the remaining dough ingredients in a large mixing bowl, add the yeast starter and knead into a smooth dough. The dough should pull away easily from the sides of the bowl. If necessary, add a little flour.

  3. Cover the bowl with a kitchen towel and let rise for 30-60 minutes in a warm place until the dough volume has doubled.

  4. In the meantime, mix the cinnamon and sugar for the filling. Melt the butter and preheat the oven to 175°C (top/bottom heat).

  5. When the dough has reached the required size, roll it out onto a lightly floured surface to create a rectangle measuring approximately 75×45cm.

  6. Lightly coat with the butter then spread the cinnamon-sugar mixture and the chopped pecans evenly on top. Carefully roll up the dough lengthwise. Now cut the dough into 4cm wide pieces and place cut side up in a greased cocotte. Start in the middle then place the other pieces around the sides.

  7. Bake in the oven for 25-30 minutes at 175°C.

  8. Mix the sieved icing sugar and lemon juice to create a glaze and pour over the still hot cake.

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