Cinnamon rolls or cinnamon rolls, an extremely sweet recipe


Some time ago we showed you how to make some Cinamons Rolls or what we call Cinnamon Rolls. Very simple jam to prepare, whose dough is very similar to others such as brioche or milk bread.

Cinnamon rolls or cinnamon rolls

On this occasion, we prepared the Cinamons Roll or Cinnamon Rolls individually and with a chocolate coating. Needless to say, they flew as soon as we started their “tasting”.

The same thing happened to us with another new version of the cinnamon roll, which disappears very quickly until even the crumbs remain in shape.

Cinnamon rolls or cinnamon rolls

Recipe for printing

Cinnamon rolls or cinnamon rolls

In this new recipe for cinnamon rolls, we decorated the typical glaze with pine nuts and pistachios, as well as a few raisins. Although this may be optional.

Cinnamon rolls or cinnamon rolls

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Time to prepare one time


Stuffed cinnamon rolls or cinnamon rolls

To decorate cinnamon rolls or cinnamon rolls

Glazed cinnamon rolls


  1. Put the milk in a saucepan together with the butter and sugar. Heat over medium heat and stir with a few sticks until the butter melts.

  2. In a bowl add the flour, yeast and salt. Form a “crater” in the center and pour the previous mixture.

  3. Knead lightly. Add the eggs one by one, kneading well between them.

  4. This operation can be performed by hand or do the previous steps in a food processor.

  5. In the end, we should get a homogeneous, shiny and somewhat “sticky” dough. When we receive it, we form a ball and leave it to rise in a bowl covered with a towel until it doubles in volume.

  6. When the dough doubles in size, knead again in the same bowl.

  7. Spread a little flour on the hob, place the dough and stretch with a rolling pin until it is rectangular in shape and approximately one centimeter thick.

  8. When the dough is stretched, prepare the filling by mixing all the ingredients in a bowl, except for the raisins and nuts. Spread on the surface of the dough.

  9. Sprinkle with raisins and walnuts.

  10. Roll out the dough without squeezing much. When we prepare the roll, we mark the portions with the edge of a knife and cut. These portions should be about an inch thick. Depending on the thickness at the end we will get 8 or 9 cinnamon rolls for the dough roll.

  11. Put greaseproof paper or grease with oil, suitable for the oven form. We put a roll in the center and the rest around it, leaving a little space between each of them.

  12. Leave to rise again until they double in size.

  13. Turn on the oven at 190º while reading the temperature, beat the egg with the milk and wash the rolls.

  14. Put the rolls in the oven and bake for 20-25 minutes.

  15. Remove the form from the oven and leave it to cool.

  16. Prepare the filling in a bowl. Add the powdered sugar, cream cheese and butter, the latter at room temperature and a pinch of salt.

  17. Beat with a fork or sticks until a homogeneous mixture is obtained. Finally, add the tablespoons of milk to have the perfect coating.

  18. Pour over the cinnamon rolls, they don’t have to be cold, and spread the pine nuts and crushed pistachios.

  19. Leave the cinnamon rolls to cool and taste.


Thanks for reading.
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