Cinnamon roll

Recipe taken from "Colourful Happy Easter"


Original recipe from Angie McGowan,



Mix all the dough ingredients until the dough is smooth but not sticky. Add milk as needed. Then leave for one hour in a warm spot.


Roll the dough into a broad strip (approx. 12 cm wide), generously brush with the soft butter and sprinkle with sugar and cinnamon. Roll the dough length-wise.


Cut the roll with a sharp knife into slices 2 cm thick, place on lollipop sticks or wooden sticks and set on greased baking sheet; make sure to leave space in between. Then cover the rolls and let sit for another hour until they rise. Pre-heat oven to 200 degrees.


Bake cinnamon rolls for 12 to 15 minutes, until they are light brown. Allow to cool briefly.


Apply the glaze generously and add colourful sprinkles. Let dry. Done!


30 Portions
500 g flour
200 ml warm milk
50 g very soft butter 
1 egg
50 g sugar
1 pinch of salt
1 pack dry yeast
75 g very soft butter
100 g brown sugar
2 teaspoons cinnamon
Sugar glaze:
200g icing sugar
approx. 3 tablespoons water