Punched Potatoes


Cinnamon Rolls



Ingredients (20-24 buns)

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

Instructions (Time: 3 hours)

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. 

cinnamon-rolls9 cinnamon-rolls10

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.