The first time I tried making cinnamon rolls, I completely forgot to add sugar to the dough. I thought that as long as the filling had enough, it wouldn't matter. But guess what? The result was something dry that made you not want to chew after the first bite. I was left with a lingering smell of yeast on my hands and a taste reminiscent of unleavened bread... Nothing special. After a couple more attempts with the “whatever comes out will be good” approach, I finally settled on this version. It didn't turn out perfect the third time either, as I overheated the oven at the end and two pieces got a bit too brown, but at least I didn’t burn them. Now, I think I've arrived at a recipe I can really rely on. I always get annoyed that there's quite a bit of hassle with the rising process, but I still make them, especially when we have guests or simply crave something sweet without eggs, milk, and other nonsense.
In my kitchen, things usually go like this: you start an hour before someone arrives, flour is everywhere, and yet, in the end, when you pull the tray out and the house smells like cinnamon, nothing else matters. It's not rocket science, but if you want it to turn out well, you have to follow a few steps and not skip any. Oh, and don’t rush the rising process, even if you're starving in the meantime.
Working time: about 30 minutes for preparation, plus another 1.5 to 2 hours for rising and baking. Servings: about 24 small rolls, depending on how big you make them; sometimes I get 22, other times 25, no one stands around weighing them. Level: medium to easy, but you need to be patient with the yeast and not make the dough too tough.
Why do I insist on making them quite often? First of all, they’re not overly sweet. They don’t contain animal products (so they’re perfect for fasting or if you want a lighter dessert), and there’s always room for improvisation with the filling. I also like that I can let them do their thing in the oven while I relax with coffee or chatting; I don’t have to keep an eye on them constantly. Plus, honestly, with the prices at bakeries, I prefer to know exactly what goes into them.
Let’s get to the ingredients. I measure everything on a scale, but I don’t fuss over grams; I’m not in a lab, so a little +/- is fine:
Wheat flour, 1 kg (I usually get type 000, but type 650 works too if you don’t feel like wandering through the supermarket). This flour is the base, holding the dough together.
Warm water, 450 ml – not hot enough to kill the yeast. Anything too hot ruins it.
Fresh yeast, 30g – you can’t use a packet if you want them fluffy, but if you don’t have fresh, use a packet and a half of dry and see how it reacts.
Sugar – 3 tablespoons for the dough, plus a teaspoon for the starter, which we mix with the yeast to activate it.
Palm oil, 100 ml in the dough – I once only had margarine, and that worked too, and regular oil works, but it’s a bit less fluffy.
Salt, a heaping teaspoon – don’t skimp, even though it’s dessert, salt is necessary.
For the filling:
Palm oil, 150g – margarine works too, or a mix with oil if you prefer.
Granulated sugar, 4 generous tablespoons.
Cinnamon, about 3 heaping tablespoons. Don’t add too much, it can get bitter!
Cornstarch, 4 tablespoons – this binds the filling so that all the oil doesn’t run out while baking.
For brushing:
Oil – just a bit, enough to brush them so they don’t stick.
After baking:
A quick syrup made from water and sugar (about 100 ml of water with 1-2 tablespoons of sugar, boiled briefly), and if you want something extra, a little fir syrup for flavor (optional; I don’t always add it, only when I feel like something different).
Alright, let’s get to work.
1. Start with the starter. In a bowl, mix the yeast with 300 ml of warm water (not boiling, just warm enough that it doesn’t burn your finger). Toss in a teaspoon of sugar and about 3 tablespoons of flour, mix them together, cover with plastic wrap or a clean towel, and let it sit in a warm place, away from drafts, for 15-20 minutes. If it doesn't puff up and form bubbles, either the yeast was dead, or the water was too hot/cold; give it another try.
2. In the meantime, set aside 100g of flour (keep it separate for kneading later). Put the remaining flour (that’s 900g, if you don’t want to do the math) in a large bowl. Make a well in the center and pour in the starter, the remaining sugar, salt, and palm oil (100 ml). Start mixing with a large spoon or directly with your hands, as you’ll end up using them anyway, and gradually add the reserved flour. Knead for about 5-10 minutes until you have an elastic dough that doesn’t stick too much. If it’s too sticky, sprinkle in more flour. If it’s too tough, add a little warm water, but don’t rush to add all the flour at once, as it depends on the flour's quality and the room’s humidity... that’s how it is with these little sweet breads.
3. Grease a clean bowl with a bit of oil, place the dough in it, cover again with plastic wrap or a towel, and let it rise in a warm place for about an hour, up to an hour and a half, until it nearly doubles in size. If it’s cold in the kitchen, it will take longer. There’s no need to rush – if you put it in the oven unrisen, they’ll turn out “rocky.”
4. The filling is easy to make: in a bowl, mix the oil (or margarine), sugar, cinnamon, and cornstarch. It should come out as a thick paste, not like soup. If it’s too soft, add a little more cornstarch or sugar. If it’s too hard, add oil. You’ll have to judge by eye here.
5. Preheat the oven to 190°C. Don’t start it too early, as you’ll be waiting for the dough to rise.
6. When it has risen, turn the dough out onto a floured or oiled surface. Divide it in half, form each half into a roll, and cut each roll into 12 equal pieces, roughly. Make balls; they don’t have to be perfect; no one is measuring them.
7. Take each ball and roll it out into a thin oval, about the length of your palm. Place a teaspoon of filling in the center and spread it over the entire surface, but not all the way to the edges; leave about half a centimeter free so it doesn’t spill out when rolling.
8. With a knife or blade, cut the center of the oval lengthwise into thin strips (not all the way through, leave the ends attached). This is the fun part – if you don’t cut enough, it won’t unfold nicely while baking; if you cut too much, it will tear while shaping. You’ll get better at this after a few tries.
9. Twist each oval diagonally to form a “filled rope,” then twist it all into a ring shape and tuck the ends underneath so they don’t unravel while baking. You can also make snail shapes if you’re not in the mood for intricate work. Place them on a baking sheet lined with parchment paper, leaving space between them, as they will rise in the oven.
10. Let them rise for another 10-15 minutes on the tray, covered with a thin towel, just enough to recover after shaping.
11. Brush the tops with a little oil so they don’t dry out.
12. Place the tray in the preheated oven for 35-40 minutes. About halfway through, if you see they’re browning too quickly on top, lower the temperature a bit or move the tray to a lower rack. In the last 5-7 minutes, raise the temperature to 220°C to get a nice golden color. Don’t burn them; it’s not a tragedy if some get a crunchier crust; in fact, I prefer them that way.
13. Remove the tray, let them cool for 2-3 minutes so you don’t burn your hands, and brush them with the warm syrup made from water and sugar. If you have fir syrup on hand (I make it from buds in spring, but store-bought works too), put a few drops on each and brush lightly. It’s not essential, but it adds something special. Cover them with a clean towel to absorb the steam, keeping them soft. After they cool, you can drizzle a bit more fir syrup if you like.
Real tips and ideas, not theory:
Don’t cut all the way to the ends when making the cuts, or else you won’t be able to twist them nicely. If you don’t have patience, just make them into rolls and leave them that way; they’ll still be good.
Don’t mess with the yeast – if it doesn’t foam at the start, get some from someone else, as nothing will rise.
Place a small tray of water at the bottom of the oven to help prevent the dough from drying out too much.
Don’t brush them with egg (since it’s fasting), but if you’re not fasting, you can make a quick glaze with a bit of honey and water after baking.
Variations: if you want to make them healthier, use whole wheat flour, but increase the water by about 50 ml, as it absorbs more. Gluten-free... I haven’t tried, but some say it works with special gluten-free bread mixes, although the texture will clearly be different.
If you don’t have palm oil, don’t stress; margarine (dairy-free) or just regular oil will work – but use a bit less so they’re not too oily.
For serving, they go well with strong coffee, black tea, or even a small glass of almond milk. If you have kids, they won’t last long on the platter; they disappear quickly.
You can add ground nuts, raisins, or even small pieces of dairy-free chocolate to the filling – it doesn’t hurt at all.
Questions I often ask myself or receive:
Can they be frozen? Yes, after they cool completely. Place them in a zip bag, and they’ll last about a month. When you want to eat them, let them sit at room temperature and pop them in the oven for 2-3 minutes to “revive” them.
Can I use dark flour or spelt? Yes, but be careful; spelt dries out quickly, so you need to increase the water a bit and watch that you don’t leave them in the oven too long.
If I don’t have cornstarch, what can I use to bind the filling? You can use a little flour or even fine semolina, but don’t add too much, or they’ll become tough.
How do I keep them fluffy even the next day? Store them in an airtight container, and before serving, warm them slightly in steam or the oven. If they’re hard, sprinkle a little water on them before reheating.
If I’m not fasting, can I use butter and milk? Yes, no problem, but reduce the amount of oil slightly and adjust the flour if needed, as the dough will be richer.
Can I skip the cinnamon? Yes, but then they’re no longer “cinnamon rolls” – you can make a filling with lemon or orange zest, or even just vanilla sugar for something simpler.
Nutritional values (per roll, about 60-70g): around 170-190 calories, about 30g of carbohydrates, 5g of fat, 3-4g of sugars, and about 3g of protein. If you add a lot of oil or margarine, the fat content increases, logically. They’re not “diet,” but they’re not the sugary bomb from the bakery either. They’re suitable for fasting, vegetarians, or anyone who doesn’t want dairy and eggs. If you make them with whole wheat flour or brown sugar, you’ll have a bit more fiber, but also a different texture. Plus, they don’t have E-numbers, preservatives, or other lab-made stuff.
How to store and reheat them:
After they cool, place them in a plastic container or a well-sealed bag, as they’ll dry out in the air otherwise. They’ll last about 2-3 days without any issues. If you want to keep them soft, sprinkle a damp paper towel under the lid of the container. To reheat, you can microwave them for 1 minute with a cup of water next to them (to prevent drying), or place them in the oven for 2-3 minutes at 140°C, wrapped in foil. If you have too many, after freezing, take them out half an hour before and let them reach room temperature, then put them in the oven to “freshen up.” I also like them cold, with the syrup well absorbed, but everyone has their own taste.
In my kitchen, things usually go like this: you start an hour before someone arrives, flour is everywhere, and yet, in the end, when you pull the tray out and the house smells like cinnamon, nothing else matters. It's not rocket science, but if you want it to turn out well, you have to follow a few steps and not skip any. Oh, and don’t rush the rising process, even if you're starving in the meantime.
Working time: about 30 minutes for preparation, plus another 1.5 to 2 hours for rising and baking. Servings: about 24 small rolls, depending on how big you make them; sometimes I get 22, other times 25, no one stands around weighing them. Level: medium to easy, but you need to be patient with the yeast and not make the dough too tough.
Why do I insist on making them quite often? First of all, they’re not overly sweet. They don’t contain animal products (so they’re perfect for fasting or if you want a lighter dessert), and there’s always room for improvisation with the filling. I also like that I can let them do their thing in the oven while I relax with coffee or chatting; I don’t have to keep an eye on them constantly. Plus, honestly, with the prices at bakeries, I prefer to know exactly what goes into them.
Let’s get to the ingredients. I measure everything on a scale, but I don’t fuss over grams; I’m not in a lab, so a little +/- is fine:
Wheat flour, 1 kg (I usually get type 000, but type 650 works too if you don’t feel like wandering through the supermarket). This flour is the base, holding the dough together.
Warm water, 450 ml – not hot enough to kill the yeast. Anything too hot ruins it.
Fresh yeast, 30g – you can’t use a packet if you want them fluffy, but if you don’t have fresh, use a packet and a half of dry and see how it reacts.
Sugar – 3 tablespoons for the dough, plus a teaspoon for the starter, which we mix with the yeast to activate it.
Palm oil, 100 ml in the dough – I once only had margarine, and that worked too, and regular oil works, but it’s a bit less fluffy.
Salt, a heaping teaspoon – don’t skimp, even though it’s dessert, salt is necessary.
For the filling:
Palm oil, 150g – margarine works too, or a mix with oil if you prefer.
Granulated sugar, 4 generous tablespoons.
Cinnamon, about 3 heaping tablespoons. Don’t add too much, it can get bitter!
Cornstarch, 4 tablespoons – this binds the filling so that all the oil doesn’t run out while baking.
For brushing:
Oil – just a bit, enough to brush them so they don’t stick.
After baking:
A quick syrup made from water and sugar (about 100 ml of water with 1-2 tablespoons of sugar, boiled briefly), and if you want something extra, a little fir syrup for flavor (optional; I don’t always add it, only when I feel like something different).
Alright, let’s get to work.
1. Start with the starter. In a bowl, mix the yeast with 300 ml of warm water (not boiling, just warm enough that it doesn’t burn your finger). Toss in a teaspoon of sugar and about 3 tablespoons of flour, mix them together, cover with plastic wrap or a clean towel, and let it sit in a warm place, away from drafts, for 15-20 minutes. If it doesn't puff up and form bubbles, either the yeast was dead, or the water was too hot/cold; give it another try.
2. In the meantime, set aside 100g of flour (keep it separate for kneading later). Put the remaining flour (that’s 900g, if you don’t want to do the math) in a large bowl. Make a well in the center and pour in the starter, the remaining sugar, salt, and palm oil (100 ml). Start mixing with a large spoon or directly with your hands, as you’ll end up using them anyway, and gradually add the reserved flour. Knead for about 5-10 minutes until you have an elastic dough that doesn’t stick too much. If it’s too sticky, sprinkle in more flour. If it’s too tough, add a little warm water, but don’t rush to add all the flour at once, as it depends on the flour's quality and the room’s humidity... that’s how it is with these little sweet breads.
3. Grease a clean bowl with a bit of oil, place the dough in it, cover again with plastic wrap or a towel, and let it rise in a warm place for about an hour, up to an hour and a half, until it nearly doubles in size. If it’s cold in the kitchen, it will take longer. There’s no need to rush – if you put it in the oven unrisen, they’ll turn out “rocky.”
4. The filling is easy to make: in a bowl, mix the oil (or margarine), sugar, cinnamon, and cornstarch. It should come out as a thick paste, not like soup. If it’s too soft, add a little more cornstarch or sugar. If it’s too hard, add oil. You’ll have to judge by eye here.
5. Preheat the oven to 190°C. Don’t start it too early, as you’ll be waiting for the dough to rise.
6. When it has risen, turn the dough out onto a floured or oiled surface. Divide it in half, form each half into a roll, and cut each roll into 12 equal pieces, roughly. Make balls; they don’t have to be perfect; no one is measuring them.
7. Take each ball and roll it out into a thin oval, about the length of your palm. Place a teaspoon of filling in the center and spread it over the entire surface, but not all the way to the edges; leave about half a centimeter free so it doesn’t spill out when rolling.
8. With a knife or blade, cut the center of the oval lengthwise into thin strips (not all the way through, leave the ends attached). This is the fun part – if you don’t cut enough, it won’t unfold nicely while baking; if you cut too much, it will tear while shaping. You’ll get better at this after a few tries.
9. Twist each oval diagonally to form a “filled rope,” then twist it all into a ring shape and tuck the ends underneath so they don’t unravel while baking. You can also make snail shapes if you’re not in the mood for intricate work. Place them on a baking sheet lined with parchment paper, leaving space between them, as they will rise in the oven.
10. Let them rise for another 10-15 minutes on the tray, covered with a thin towel, just enough to recover after shaping.
11. Brush the tops with a little oil so they don’t dry out.
12. Place the tray in the preheated oven for 35-40 minutes. About halfway through, if you see they’re browning too quickly on top, lower the temperature a bit or move the tray to a lower rack. In the last 5-7 minutes, raise the temperature to 220°C to get a nice golden color. Don’t burn them; it’s not a tragedy if some get a crunchier crust; in fact, I prefer them that way.
13. Remove the tray, let them cool for 2-3 minutes so you don’t burn your hands, and brush them with the warm syrup made from water and sugar. If you have fir syrup on hand (I make it from buds in spring, but store-bought works too), put a few drops on each and brush lightly. It’s not essential, but it adds something special. Cover them with a clean towel to absorb the steam, keeping them soft. After they cool, you can drizzle a bit more fir syrup if you like.
Real tips and ideas, not theory:
Don’t cut all the way to the ends when making the cuts, or else you won’t be able to twist them nicely. If you don’t have patience, just make them into rolls and leave them that way; they’ll still be good.
Don’t mess with the yeast – if it doesn’t foam at the start, get some from someone else, as nothing will rise.
Place a small tray of water at the bottom of the oven to help prevent the dough from drying out too much.
Don’t brush them with egg (since it’s fasting), but if you’re not fasting, you can make a quick glaze with a bit of honey and water after baking.
Variations: if you want to make them healthier, use whole wheat flour, but increase the water by about 50 ml, as it absorbs more. Gluten-free... I haven’t tried, but some say it works with special gluten-free bread mixes, although the texture will clearly be different.
If you don’t have palm oil, don’t stress; margarine (dairy-free) or just regular oil will work – but use a bit less so they’re not too oily.
For serving, they go well with strong coffee, black tea, or even a small glass of almond milk. If you have kids, they won’t last long on the platter; they disappear quickly.
You can add ground nuts, raisins, or even small pieces of dairy-free chocolate to the filling – it doesn’t hurt at all.
Questions I often ask myself or receive:
Can they be frozen? Yes, after they cool completely. Place them in a zip bag, and they’ll last about a month. When you want to eat them, let them sit at room temperature and pop them in the oven for 2-3 minutes to “revive” them.
Can I use dark flour or spelt? Yes, but be careful; spelt dries out quickly, so you need to increase the water a bit and watch that you don’t leave them in the oven too long.
If I don’t have cornstarch, what can I use to bind the filling? You can use a little flour or even fine semolina, but don’t add too much, or they’ll become tough.
How do I keep them fluffy even the next day? Store them in an airtight container, and before serving, warm them slightly in steam or the oven. If they’re hard, sprinkle a little water on them before reheating.
If I’m not fasting, can I use butter and milk? Yes, no problem, but reduce the amount of oil slightly and adjust the flour if needed, as the dough will be richer.
Can I skip the cinnamon? Yes, but then they’re no longer “cinnamon rolls” – you can make a filling with lemon or orange zest, or even just vanilla sugar for something simpler.
Nutritional values (per roll, about 60-70g): around 170-190 calories, about 30g of carbohydrates, 5g of fat, 3-4g of sugars, and about 3g of protein. If you add a lot of oil or margarine, the fat content increases, logically. They’re not “diet,” but they’re not the sugary bomb from the bakery either. They’re suitable for fasting, vegetarians, or anyone who doesn’t want dairy and eggs. If you make them with whole wheat flour or brown sugar, you’ll have a bit more fiber, but also a different texture. Plus, they don’t have E-numbers, preservatives, or other lab-made stuff.
How to store and reheat them:
After they cool, place them in a plastic container or a well-sealed bag, as they’ll dry out in the air otherwise. They’ll last about 2-3 days without any issues. If you want to keep them soft, sprinkle a damp paper towel under the lid of the container. To reheat, you can microwave them for 1 minute with a cup of water next to them (to prevent drying), or place them in the oven for 2-3 minutes at 140°C, wrapped in foil. If you have too many, after freezing, take them out half an hour before and let them reach room temperature, then put them in the oven to “freshen up.” I also like them cold, with the syrup well absorbed, but everyone has their own taste.
Ingredients
Dough 1 kg wheat flour (000) 450 ml warm water 100 ml palm oil 3 tbsp sugar 1 tsp sugar for the starter 1 tsp salt 30 g fresh yeast Filling 150 g palm oil 4 heaping tbsp granulated sugar 3 heaping tbsp cinnamon 4 heaping tbsp cornstarch For brushing oil For brushing (after removing from the oven) a little water mixed with sugar fir syrup