Cinnamon rolls

Cinnamon rolls

Total: 3 hr | Active: 30 min.
Nutritional value / piece: 719 kcal
, Fat: 36 g
, Carbohydrate: 86 g
, Protein: 11 g

The seductive aroma of freshly baked cinnamon rolls is simply irresistible! We love these sweet treats so much and the wonderful smell of the freshly baked rolls gets us every time. The joy of the first bite never goes away and we always eat ours slowly from the outside in – yummy!


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


½ cube yeast (approx. 20 g), crumbled
1 ¾ dl milk, lukewarm
60 g butter, melted, left to cool
100 g sugar
1 egg
1 egg yolk
400 g white flour
1 pinch salt


140 g cane sugar
2 tbsp cinnamon
½ tsp ground cardamom
100 g butter, soft
100 g pecan nuts, coarsely chopped, roasted


150 g icing sugar
120 g double cream cheese
40 g butter, soft
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How it's done

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Allow the yeast to rise in the milk for approx. 10 mins. Add the butter, sugar, egg and egg yolk, mix. Add the flour and salt, knead by hand to form a smooth dough. If the dough is too sticky, add 1-2 tbsp of flour. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.


Mix the sugar, cinnamon and cardamom. On a lightly floured surface, roll the dough out into a rectangle. Spread the butter evenly over the top, sprinkle with the sugar mixture and nuts. Roll up the dough from the long edge, cut into approx. 8 pieces, place on a baking tray lined with baking paper with the filling facing up. Leave the rolls to rise for a further 30 mins.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.


Mix the icing sugar, cream cheese and butter, spread on top of the cinnamon rolls.

Good to know
Tip: Grate a little lemon zest into the frosting, as desired.

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