Cinnamon Rolls

Cinnamon Rolls

I was crazy about Cinnamon Rolls when I lived in Canada, at McDonalds I always asked for the “Fondant à la cannelle”, it was delicious, but  unhappily we don’t have it here in Brazil. When I came back to Brazil in the end of 2008 I was soon searching a recipe of these rolls, and I found this one in some site that I don’t remember, but it is delicious, and if it is not the same recipe that I used to eat at least it is very close. DELICIOUS!

Cinnamon Rolls 2

Cinnamon Rolls



200g cups (or more) all purpose flour
16g of sugar
3g of salt
30g margarine at room temperature (or butter)
90g of whole milk
32g of egg (1 small egg)
4g of dry yeast
20g of worm water


25g brown sugar
4g ground cinnamon
1 tbsp margarine at room temperature
pinch of nutmeg


15g cream cheese at room temperature
20g of sugar
35g margarine at room temperature
1/2 teaspoon vanilla extract


In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, margarine, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 16  x 3,5 inch rectangle. Spread margarine all over dough. Mix sugar, cinnamon and nutmeg and sprinkle over buttered dough. Beginning at the 16-inch or 3,5 side(it depends of how many rolls do you want) , role up dough and pinch edge together to seal. Cut into  slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake in preheated oven at 180ºC/350ºF degrees for about 20 minutes or until nicely browned.

Meanwhile, mix butter, sugar, and vanilla and spread over hot rolls.

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