Cinnamon Rolls

The first time I visited Denmark, I tried their Cinnamon Rolls from some bakery and I have to say that I wasn't impressed. I also tried the store bought ones and although I liked them better, I got the feeling that I hadn't tried the real deal yet. So, when I saw that Aarstiderne had released their recipe on their Facebook page I couldn't resist giving it a try (Aarstiderne supplies organically produced fruit and vegetables door to door). And they turned out great! The dough was soft and the filling was delicious. I wouldn't change a thing in this recipe.


For the dough:
  • 200ml (1/2 + 1/3 cup) milk
  • 25g (0.9oz) baker's yeast
  • 1 tablespoon sugar
  • 175g (1 1/2 sticks) butter
  • 1 egg
  • 500-600g (4-5 cups) flour
For the filling:
  • 3 tablespoons cinnamon
  • 1 tablespoon cardamon
  • 250g (2 sticks) softened butter
  • 200g (1 cup) granulated sugar
For the garnish:
  • 2 tablespoons of hot water
  • 100g (1 cup) of icing sugar


For the dough
Start by melting the butter and let it cool down a bit. While the butter melts, heat the milk until it's just lukewarm. Dissolve the yeast in the warmed milk.

Transfer to a bowl and add the sugar, the egg and the melted butter (in that order). 

Add the flour and knead until the dough is soft and doesn't stick to your hands. 

Note: I made half the recipe and used 275g (2 + 1/3 cups) of flour. Just start with 500g (4 cups) and adjust from there. 
Cover the bowl with a kitchen towel and let the dough rise for about an hour. 

Sprinkle some flour on a clean surface and roll out the dough in a rectangle (1 1/2 cm or 0.6 in thick) with the help of a rolling pin.

For the filling
Mix all the ingredients.

Spread the filling over the dough. 

Make a roll with the dough starting from the broader side. 

Cut the rolls 2cm (0.8in) thick. 

Grease an oven dish and place the rolls in it leaving some space between them. Let the cinnamon rolls rise for 30 minutes. 

Preheat the oven to 200ºC (390ºF) and bake for 12-15 minutes or until they turn golden.

For the garnish
Remove the rolls from the oven after they're baked and, while they cool down for a bit, mix the sugar with the water.

Drizzle the rolls with the dissolved sugar.

At this point, the smell from the fresh baked pastries will be hard to resist. The cinnamon rolls can be consumed warm or at room temperature.

For a print friendly version visit this recipe at my Recipes page.


  1. These rolls look delicious and since I have all the ingredients I decided I would try this recipe right after I cleaned my monitor because I suddenly realized how filthy it had become...after several futile seconds, I realized it was your page's background pattern. I hadn't noticed it scrolling with the text because I was intently reading the recipe. Now that the shock has worn off, I kind of like it.

    1. lol I have to say that it has happened to me as well. But every time I take the background off it looks a bit naked. Let me know what you think about the cinnamon rolls!

  2. Ja, those are very swedish too. Cinnamon buns like all Scandinavians. These quickly became my favorite buns when I moved to Sweden 22 years ago. You dit well!

    1. I'm going to Sweden next month and I'm planning on looking for Swedish cinnamon rolls as well. The original recipe had cardamon in the dough, but I completely forgot about it. But since they came out so good I didn't think that it was important. Do you know if it's common to add cardamon to the dough?