Danish Cinnamon Rolls
These cinnamon rolls have become a little tradition in our home during the Advent season. Every year, when we invite friends over for an Advent coffee in the weeks before Christmas, they are always on the table. Over time they’ve become a fixed and much-anticipated part of our gathering. They do take a bit of time and care to prepare, but the effort is absolutely worth it. The wonderful smell of cinnamon filling the kitchen and the joy of sharing them warm with friends makes the whole process part of the celebration.
24
rolls50
minutes0
minutes20
minutes1
hour10
minutesIngredients
- FOR THE CINNAMON ROLLS
2 packages 2 vanilla pudding mix
100 ml 100 water
500 ml 500 milk
5 tbsp 5 sugar
120 g 120 butter
2 2 packets of fresh yeast
2 2 eggs
1 tsp 1 salt
800 g 800 flour
100 g 100 of melted butter
150 g 150 brown sugar
5 tsp 5 ground cinnamon
- FOR THE ICING
250 g 250 icing sugar
250 g 250 of cream cheese
120 g 120 of butter
2 2 packets vanilla sugar
Directions
- Bring the milk to a boil in a medium-sized pot. Meanwhile, mix the pudding mix with cold water. Then stir it into the boiling milk. Cook briefly, stirring constantly, until the pudding thickens. Remove the saucepan from the heat.
- Stir in the butter until it has melted. Then stir in the sugar and eggs. Let the pudding mixture cool to lukewarm, crumble the yeast very finely, and stir it in.
- Combine the salt and flour in a large bowl. Add the pudding mixture and knead with a dough hook until you have a soft, slightly sticky dough. Let the dough rise for one to two hours – or until it has doubled in size.
- Now divide the dough in half and roll it out on a well-floured surface. The dough should form a rectangle about 1 centimetre thick.
- Brush the dough generously with half of the melted butter. Then sprinkle the dough with half of the cinnamon and half of the brown sugar.
- Roll the dough up very tightly and cut into 4-centimetre-wide pieces. Repeat with the second piece of dough.
- Place the cinnamon rolls on a baking sheet lined with parchment paper, spacing them apart. Let the cinnamon rolls rise again for 30 minutes.
- Then bake the cinnamon rolls at 200 °C for about 20 minutes. Make sure the cinnamon rolls don’t get too dark.
- For the icing, beat all the ingredients with a hand mixer until creamy. Then spread generously over the cinnamon rolls while they’re still warm.
Equipment
- Medium-sized pot
- Stand mixer with dough hook
- Rolling pin
- Baking sheet with parchment paper
- Hand mixer
- Oven
Notes
- Plan for extra time: the dough needs to rise for one to two hours and the shaped rolls for another 30 minutes on top of the working time.
- Spread the icing while the rolls are still warm.