My Cinnamon Rolls Recipe

Name: My Cinnamon Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Bread flour; 50 grams Cake flour; 4 grams Dry yeast; 20 grams Sugar; 4 grams Salt; 30 grams Butter; 1 Egg; 133 ml Milk; 1 Margarine; 1 Brown sugar (granulated); 1 Cinnamon; 40 grams Walnuts

Servings: persons

200 grams Bread flour
50 grams Cake flour
4 grams Dry yeast
20 grams Sugar
4 grams Salt
30 grams Butter
1 Egg
133 ml Milk
1 Margarine
1 Brown sugar (granulated)
1 Cinnamon
40 grams Walnuts

1
Roast the walnuts in an oven for 7 minutes at 340F (170C) and then roughly chop.
2
Leave the kneading to your bread machine.
3
Let to dough sit at 85F (30C) until doubled in size for the first rising.
4
Punch down the dough, reshape it into a ball and let it rest for another 20 minutes.
5
Take the dough and roll it out into a rectangular shape.
6
Next coat the top with margarine and top with all the ingredients marked with .
7
From the bottom proceed to roll it up and tightly close the ends.
8
Next cut into equal portions.
9
Next line up the rolls on a baking sheet on your counter top and then gently press down with your palms.
10
Let them sit at 85F (30C) for about 40 minutes for the second rising.
11
Spritz the dough with water and bake in a 350F (180C) oven for about 10-12 minutes.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 grams Bread flour, 50 grams Cake flour, 4 grams Dry yeast, 20 grams Sugar, and more.

Yes, My Cinnamon Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

My Cinnamon Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions