Just a small premention: if you’re counting calories, should leave this page immediately. Because this recipe for Danish cinnamon rolls has a lot to offer. But they are so incredibly tasty that the little sin is absolutely worth it.
This pastry is traditionally made with yeast dough. So plan some more time. Because yeast dough needs a some rest period, in order to rise and get airy. With this pastry, it can be up to two hours, plus another 30 minutes for the second rest before the rolls get into the oven.
The second major step is the cooking of the pudding mass, which is subsequently processed with flour into dough. First, pudding powder, milk and butter are cooked and stirred to a creamy mass. Then yeast is added. It is important that you crumble the yeast as small as possible. So the yeast dissolves more quickly in the pudding mass and you don’t have to stir forever.
Rolling up the dough can get a bit tricky. It’s important that you roll up the dough as tightly as possible. Otherwise, there’s a risk that the rolls release when they rest for the second time. In order to make smaller “repairs”, keep a little of the liquid butter.
The icing on the cake is the frosting: powdered sugar, cream cheese, vanilla sugar and butter provide a sugar-sweet and creamy topping and give the Danish cinnamon rolls the ultimate kick.
Danish Cinnamon Rolls
For 24 cinnamon rolls
- 2 packs of vanilla pudding powder
- 100 milliliters of water
- 500 milliliters of milk
- 5 tablesppons of sugar Zucker
- 120 grams of butter
- 2 packs of yeast, fresh
- 2 eggs
- 1 teaspoon salt
- 800 grams of flour
- 200 grams of butter, liquid
- 300 grams of brown sugar
- 5 teaspoons of cinnamon powder
- 250 grams of powdered sugar
- 250 grams of cream cheese
- 120 grams of butter
- 2 packs of vanilla sugar
- Boil the milk in a medium-sized pot.
- Mix the pudding powder with cold water.
- Then stir in the boiling milk.
- Cook briefly until the pudding is thickened.
- Remove the pot from the oven.
- Stir in the butter until it melts.
- Then stir in sugar and eggs.
- Let the pudding mixture cool down, crumble the yeast and stir in.
- Mix salt and flour in a large bowl.
- Add the pudding mixture and knead to a soft, slightly sticky dough.
- Let the dough rest for one to two hours – or until the dough has doubled.
- Now cut the dough in half and roll out on a well-floured surface. At the end, the dough should have a rectangular shape with a thickness of 1 centimeter.
- Spread the dough generously with half the liquid butter.
- Then sprinkle the dough with half of the cinnamon and the brown sugar.
- Roll up the dough very tightly and cut into 4 cm wide pieces.
- Repeat steps 12 to 15 for the second dough piece.
- Place the cinnamon rolls with a bit distance from each other on a baking tray.
- Let the cinnamon rolls rest for another 30 minutes.
- Then bake the cinnamon rolls at 200 ° Celcius for about 20 minutes. Make sure that the cinnamon rolls do not become too brown.
- For the frosting, mix all the ingredients with a hand mixer to a creamy mass. Then generously spread over the warm cinnamon rolls.
Tip:It’s important that the rolls are not placed too close together. But they should touch after the last rest.
|Cooking time||40 minutes|
|Rest time(s)||up to 2.5 hours|
|Calories||500 kcal per serving|
|Carbhydrates||69 grams per serving|
|Protein||4 grams per serving|
|Fat||22 grams per serving|
Cinnamon rolls are one of the most famous and popular pastries in many Central European and Scandinavian countries. Also in North America this pastry is very popular.
In Sweden cinnamon rolls are even so popular that in 1999 the Day of the Cinnamon Roll (Kanelbullens dag) was introduced.
By the way, a typical variant of the cinnamon rolls for my hometown Hamburg is the Franzbrötchen.