Homemade Cinnamon Rolls

I am a fan of cinnamon, and I like to include it in both sweet and savoury dishes. It is said to have a lot of health benefits, such as it being a great antioxidant. Cinnamon has also been used for thousands of years because of its medicinal properties.

I guess that one of the most popular cinnamon foods must be the cinnamon roll. You find them in most bakery shops around and are best when they are served warm. Have you ever considered making your own? They are so easy to make… I know I say this on most of my posts but it is true! And they could be even better and healthier than any cinnamon roll you get from the bakery! 🙂

Cinnamon Rolls

  • Servings: 6-8
  • Difficulty: easy
  • Print

A sweet roll good for breakfast, dessert or as a snack in between meals.


    For the dough
  • 250g plain flour
  • 115g warm water
  • 10g fresh yeast*
  • 1 tbsp sugar
  • 15g unsalted butter, softened
  • 3/4 tsp salt
  • melted butter, for glazing

    For the filling

  • 50g soft brown sugar
  • 1 tsp cinnamon powder
  • 30g raisins
  • 35g almonds, roughly chopped


  1. In a small bowl, mix the yeast and sugar together until the mixture is liquid. Add the warm water and leave it aside for 10-15 minutes until it becomes frothy.
  2. On a small plate, rub the butter and salt together. Make sure that there are no lumps.
  3. In a large bowl, sift the flour. Make a well in the centre and add the yeast mixture. Add any extra warm water if needed to form a soft dough.
  4. Add the butter and salt mixture to the dough and knead until you get a soft and elastic dough. Leave it to rest under a wet kitchen towel for at least 30 minutes or until it doubles in size.
  5. In the meantime, mix all the filling ingredients together and set aside.
  6. Roll out the dough into a rectangular shape, roughly 30cm x 15cm, to a thickness of approx 1 cm. Brush with melted butter and sprinkle the filling mixture on top.
  7. With the longest side facing you, roll up the dough away from you. Using a non-serrated knife, cut the roll into portions, roughly 4cm thick. Place them on a baking paper on a baking tray and cover them again with a wet kitchen towel for at least another 30 minutes or until they double in size.**
  8. Bake in a preheated oven at 180 degrees Celsius for 18-20 minutes or until they are golden brown. Once out of the oven, brush them with some melted butter.
  9. Serve warm as is or with a scoop of vanilla ice-cream on the side.


*If using dry yeast, substitute the amount of fresh yeast with 2tsp of active dry yeast.

**You can freeze these cinnamon rolls just after the second proofing. If you are freezing them, I suggest you put them immediately on the dish you are putting in your freezer. This will avoid unnecessary handling. When you are ready to bake them, place them on a baking paper on the baking tray and make sure they are thawed properly before baking.

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