On a frosty morning there is nothing better for us than a cup of coffee and a freshly baked cinnamon roll. Beautifully soft, fluffy and full of flavors - the Swedish rolls are also very popular here and always make breakfast something very special. The smell of freshly baked cinnamon rolls wafting through the house is simply magical. And while we love the delicate treats more than anything, we have to admit that they're somewhat predictable - we know what to expect when we eat a cinnamon roll. There are so many ways to reinterpret the classic treat and add some variety. Sometimes with chocolate, pumpkin, puff pastry or crispy cinnamon roll cookies – theseCinnamon Roll RecipesWe're already getting in the mood for the holidays in a different way. So read on and get to the oven!
What would the holidays be without one?Plate full of cookies? Classics like vanilla crescents and cinnamon stars always work, but this year we're baking cinnamon roll cookies.
Ingredients for about 36 cookies:
- 280 grams of wheat flour
- 170 grams butter, at room temperature
- 150 grams of granulated sugar
- 1 No
- 1 TL Vanilleextrakt
- 1/2 tsp baking powder
Filling:
- 20 grams of cinnamon
- 50 grams of granulated sugar
- 15 grams butter, melted
Glaze:
- 100 grams of powdered sugar
- 45 ml milk
- 1 TL Vanilleextrakt
Preparation:
- To make the dough, beat the butter in a large bowl with a hand mixer for 1 minute until creamy.
- Add sugar and beat for another 2 minutes.
- Add egg and vanilla extract and mix well.
- Add the wheat flour and baking powder to the bowl and process until smooth.
- Divide the dough into 2 equal parts and roll out into 2 rectangles.
- Brush the rectangles with butter.
- Whisk together the sugar and cinnamon in a bowl and sprinkle over the top.
- Slowly roll up the dough pieces tightly and place them in the refrigerator for at least 2 hours.
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Cut pieces of dough into small slices and bake for 10-12 minutes. Allow to cool completely.
- Whisk the ingredients for the glaze well and drizzle it over the cinnamon roll cookies.
- Enjoy!
Recipe for cinnamon roll cookies made from puff pastry
If you want to whip up something delicious in a hurry, then you'll love these puff pastry cinnamon rolls! Beautifully delicious and super aromatic – a real dream.
Ingredients for 16 pieces:
- 1 pack of puff pastry from the refrigerated shelf
- 50 grams pecans or walnuts, coarsely chopped
- 30 grams butter, melted
- 45 grams of granulated sugar
- 70 grams of brown sugar
- 1 tbsp cinnamon
Glaze:
- 100 grams of powdered sugar
- 40 ml milk
- 1 TL Vanilleextrakt
Preparation:
- Preheat the oven to 180 degrees and roast the nuts for 8-10 minutes until golden brown.
- Whisk together brown sugar, granulated sugar and cinnamon in a bowl.
- Roll out the puff pastry on a floured work surface and brush with the butter.
- Sprinkle the cinnamon-sugar mixture on top and roll up the puff pastry tightly.
- Cut into 16 equal pieces and bake for 18-22 minutes until golden brown and crispy.
- In the meantime, whisk together the ingredients for the glaze and drizzle over the warm rolls.
- Immediately top with pecans and let the glaze set for 4-5 minutes.
- And your puff pastry cinnamon rolls are ready to eat!
Low-carb cinnamon roll mug cake
Looking for ideas for healthier, low-calorie cinnamon roll recipes? We have you! Ready in 10 minutes and only 360 calories and 5 grams of carbohydrates per serving - this low-carb cinnamon roll mug cake is simply the perfect healthy breakfast.
Ingredients for 1 serving:
- 20 grams of almond flour
- 10 grams butter, melted
- 1 No
- 15 Gramm Erythrit
- 1 tsp cinnamon
- 1 TL Vanilleextrakt
- 1/2 tsp baking powder
Low-Carb Glasur:
- 10 grams butter, softened
- 10 grams of cream cheese, soft
- 15 Gramm Pulver-Erythrit
Preparation:
- Mix all the ingredients for the cinnamon roll mug cake in a bowl until smooth.
- Place the dough in a microwave-safe mug and sprinkle with a little cinnamon.
- Bake for about 90 seconds and let cool slightly.
- Mix the ingredients for the low-carb icing in a bowl until smooth and drizzle it over the mug cake.
- Enjoy!
Cinnamon roll recipes with a difference with pumpkin filling
Autumn is pumpkin time and for us this is undoubtedly one of the best recipes for cinnamon rolls with a difference! We baked these pumpkin cinnamon rolls over the weekend and we've run out of them - reason enough to try them, right?
Ingredients:
- 180 ml milk
- 50 grams of granulated sugar
- 460 grams of wheat flour
- 180 grams of pumpkin puree
- 60 grams butter, melted
- 1 No
- 1 pack of dry yeast
- 2 tablespoons pumpkin spice seasoning
Filling:
- 150 grams of brown sugar
- 60 grams butter, at room temperature
- 2 tbsp cinnamon
Cream cheese icing:
- 115 grams cream cheese, at room temperature
- 45 grams butter, at room temperature
- 25 grams of powdered sugar
- 50 grams of maple syrup
Preparation:
- Heat milk in the microwave for 40 seconds.
- In a large bowl, mix the milk and sugar with the yeast and let stand briefly.
- In a separate bowl, beat the butter, pumpkin puree and egg with a hand mixer until smooth.
- Add the yeast mixture and mix well.
- Add wheat flour and spices and knead everything into a smooth dough.
- Let the dough rise, covered, in a warm place for 1 hour and then roll out into a rectangle.
- Spread with butter.
- Whisk brown sugar and cinnamon together in a bowl and sprinkle on top.
- Roll up the dough tightly and cut into 12 equal pieces.
- Cover the pumpkin cinnamon rolls and let them rise again for 30 minutes.
- Preheat the oven to 180 degrees and bake the cinnamon rolls for 20-25 minutes.
- Mix the ingredients for the glaze in a bowl until smooth and brush over the cinnamon rolls. Enjoy!
Chocolate cinnamon rolls
Whether asquick no-bake cookiesor on its own as a small snack – chocolate just makes everything so much better, right? And these cinnamon rolls with chocolate filling will sweeten the wait until the holidays!
Ingredients for 10 servings:
- 400 grams of wheat flour
- 30 grams of cocoa powder
- 75 grams butter, melted
- 80 grams of sugar
- 180 ml milk, lukewarm
- 1 tsp cinnamon
- 1 pack of dry yeast
Filling:
- 90 grams butter, at room temperature
- 100 grams of brown sugar
- 20 grams of cocoa powder
- 100 grams of dark chocolate, chopped finely
- 1 tbsp cinnamon
Chocolate icing:
- 50 grams of dark chocolate
- 120 ml milk
Preparation:
- Whisk together the milk and yeast in a bowl and let stand for 10 minutes.
- Add eggs and butter and mix well.
- Add wheat flour, cocoa powder, sugar and cinnamon and knead into a smooth dough.
- Cover and let the dough rise for 1-2 hours and then roll it out into a large rectangle.
- For the filling, mix butter, sugar, cocoa powder and cinnamon in a bowl to form a thick paste and spread it over the dough.
- Sprinkle chocolate on top and roll up tightly.
- Cut into 10 equal pieces and place in a greased baking pan. Cover and let rise again for 30-40 minutes.
- Preheat the oven to 180 degrees and bake the chocolate cinnamon rolls for 20-25 minutes.
- For the glaze, bring the milk to the boil and remove from the heat.
- Fold in the chocolate and stir until smooth.
- Spread it on the chocolate cinnamon rolls and enjoy!
Fluffy cinnamon roll pancakes
We think pancakes always work for breakfast! These fluffy cinnamon roll pancakes scream Christmas and really make Sunday breakfast extra special. The recipe takes a little time, but it's definitely worth it.
Ingredients for 4-6 pancakes:
- 125 grams of wheat flour
- 240 ml milk
- 30 grams of maple syrup
- 45 grams coconut oil, at room temperature
- 65 grams of brown sugar
- 1 tbsp cinnamon
- 1 tsp baking powder
Glaze:
- 120 grams of powdered sugar
- 40ml water
Preparation:
- Whisk together almond milk and maple syrup in a bowl.
- Add wheat flour and baking powder and mix to form a thick dough.
- Whisk together coconut oil, sugar and cinnamon in a small bowl and place in a piping bag.
- Lightly grease a pan with butter and heat over medium heat.
- Pour about 2-3 tablespoons of the batter into the pan and sprinkle the cinnamon mixture over it in a circle.
- Bake for 3-4 minutes until small bubbles form and turn.
- Bake for 1 minute more and repeat with the remaining dough.
- Whisk together the powdered sugar and water in a bowl and drizzle it over the cinnamon roll pancakes.
- Enjoy it!
