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Category: Breads
Serving: 12-14 rolls
Preparation: 2:45

biting into these soft and warm cinnamon rolls puts you on cloud #9. The scent of cardamon, cinnamon and a hint of lemon zest gives these lovelies a much needed twist. Perfect for the cold winters...

This is Aparnaji's recipe with some slight modifications in the procedure. http://www.mydiversekitchen.com/2013/11/we-knead-to-bake-11-kanel-snegle...



1 cup warm milk
2 tsp instant yeast
2 cups all-purpose flour


All the Starter
2 cups all-purpose flour
3/4 tsp salt (if using salted butter, otherwise 1 1/2 tsp)
6 to 8 pods cardamom, powdered
2 tsp lemon zest
1/3 cup caster sugar
60g butter, soft at room temperature


75g butter, soft at room temperature
1/2 cup light brown sugar, loosely packed (or 1/3 cup caster sugar)
2 tsp cinnamon
1/3 cup coarsely ground almonds or almond powder


egg wash
Pearl sugar or large sugar crystals


1. Mix all the ingredients to make a dough. Rest for 1 hour in a warm place until the starter doubles in size.

2. Sift salt, sugar,cardamom powder together, tear the starter into small bits and place them in the dough mixer, add the lemon zest and start to knead on slow speed, add the cubed butter and some milk to form a soft dough.
3. rest the dough in a bowl dusted with flour, for 30 minutes in a warm place until the dough rasiese again.

4. In a bowl mix the softened butter, cinnamon powder, sugar and almond powder to form a smooth mixture.

5. Roll out the dough into 20cm by 20cm square(approx) spread the filling evenly and roll the dough tight and seal the edges.
6. Slice into equal sized rounds and layer on a tray.
7. Allow them to rest cover with wet towel for 15-20 minutes, egg wash and sprinkle with coarse sugar crystals.
8. Bake in pre-heated oven 180C for 15-20 minutes.

Serving Ideas

Serve along with a mug of coffee,tea or hot chocolate.

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