Cinnamon roll

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Tarte en fleur

Cinnamon roll

Preparation 120 minutes
Service 6 people
Difficulty 6/10


  • Dough:
  • 100g soft butter
  • 30cl milk
  • 30g fresh baker's yeast
  • 1 tsp cardamom powder
  • 1 tsp ground cinnamon
  • 700g flour
  • 100g granulated sugar
  • 1 egg
  • Filling:
  • 50g butter
  • 30g sugar
  • 1 tsp ground cinnamon
  • Crystal sugar


  1. To make the dough, mix the yeast with a little warm milk, then add the rest of the warmed milk, the melted butter, flour, sugar, cardamom and ground cinnamon.
  2. Knead until the dough is smooth and elastic. Leave to rise at room temperature for about 2 hours. The dough should double in volume.
  3. To make the filling, melt the butter and mix with the sugar and the ground cinnamon.
  4. Cut the dough into two equal pieces. Roll out to make two rectangles.
  5. Spread the filling on the two rectangles and roll up the dough lengthwise to make two logs. Cut them into slices 3cm/1in thick.
  6. Place the cinnamon rolls on a baking tray covered with baking paper and leave to rise for another 30 mins. The rolls should double in volume.
  7. Brush with egg yolk.
  8. Preheat the oven to 200 C/400 F/gas 6 and bake for 10-15 mins.
    Leave to cool and serve.

The Chef's twist

After you have made the two rolls, put them in the freezer for 10 mins or so. It will make it easier to slice them.