Cinnamon rolls with icing

Would you like to have fragrant cinnamon rolls for breakfast, just like from the bakery? You don’t have to set your alarm 2 hours earlier to do that. You can make these rolls in a few minutes in the evening, let them rise slowly in the fridge overnight, and then pop them in the oven to bake for just a few minutes in the morning.

This is called slow rising and it saves a lot of time while you sleep, the dough works slowly is ready to be baken on the next day.

Ingredients dough:

  • 1/2 fresh yeast (20g) +1 tbsp caster sugar for sourdough
  • 1 cup room temperature milk (200ml cup)
  • 2 tbsp room temperature butter
  • 2 eggs
  • 1/2 cup granulated sugar
  • 5 cups flour pinch of salt

Other ingredients:

  • ground cinnamon (approx. 4-5 tbsp)
  • 2 tbsp room temperature butter
  • 2 tbsp sugar for sprinkling on top
  • juice of 1/2 lemon + ca. 60g pr. sugar for glaze


  • In a bowl, crumble the yeast and add the granulated sugar. Stir well and let stand for 5 min. until a sourdough starter is formed.
  • In another bowl add one whole egg as well as 1 egg white. Set 1 egg yolk aside for later.
  • In addition, add the milk, salt and sugar to the bowl and stir well until the sugar dissolves. Then add the butter and flour and knead into an elastic dough. Knead for approx. 5 min. Immediately roll out the dough on a floured surface into a rectangle without standing.
  • Brush the dough all over with butter and sprinkle generously with cinnamon and sugar.
  • Then roll the dough into a ball. Cut the dough into 12 equally sized pieces. Grease a baking dish and place the cinnamon knots well apart in the dish. I put 3 * 4 pieces.
  • Cover with cling film and refrigerate overnight to rise. The next day, take the bowl out of the fridge, brush the surface of the knots that have already grown with egg yolk and sprinkle with sugar pieces.
  • Leave to bake at 200C approx. 20-25min. until golden. If you want, you can unbake the knots with the glaze after they have cooled down.
  • To do this, sift the icing sugar into a bowl and add the lemon juice, stirring until it forms a slightly sticky consistency. Drizzle over the knots and leave to set briefly.

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