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  • תמונת הסופר/תmor beja

Cinnamon roll cake - Pure joy!

The smell of a cinnamon roll cake that just came out of the oven..

I'm addicted to that smell.

On my last trip to the US, I found myself following the smell of cinnamon pastries many times. Mainly in NYC, tons of bakeries that makes Cinnabons/cinnamon rolls and there's a trail of cinnamon pastries aroma that lures you to go inside and get your hands on a cinnamon roll. I actually think the spread this scent around on purpose, which is very smart, cause it's irresistible!

This is not the American version of the cinnabon or cinnamon roll, but the smell that fills the house takes me back to some wonderful memories from my trip.

And the taste is so so good !!!

I made yeast dough and let it rest for a night in the fridge, rise slowly ...

In the morning I rolled it out thinly, spread it with butter and cinnamon cream, rolled it, sliced it and arranged it in a pan. Within a few minutes in the oven and a wonderful smell begins to spread in the house. HAPPINESS!

Sometimes the dough goes a little crazy in the oven and some of the rolls pop up and expand to the sides. I love it! The perfection in the imperfection.


For the dough (2 cakes) -

  • 500 grams of sifted flour

  • 100 grams of soft butter

  • 10 grams of dry yeast

  • 50 grams of sugar

  • 3 eggs (2 for the dough and one more to brush the cakes before baking)

  • 160 ml of lukewarm milk

  • 10 g baking enhancer (optional)

  • 1 teaspoon vanilla extract

  • Half a teaspoon of salt

  • Sometimes I also like to add some nutmeg zest

Cinnamon butter cream-

  • 250 grams of soft butter

  • 6 tablespoons brown sugar

  • 6 tablespoons cinnamon

  • 1 teaspoon salt

(This amount of filling cream is for both cakes, divide it into 2 equal parts.)

Sugar syrup-

Half a cup of sugar

Half a glass of boiling water


  • Mix the yeast with the sugar and lukewarm milk.

  • After 10 minutes, add the rest of the ingredients except the butter and mix together in a mixer using a kneading hook. At low speed.

  • Continue kneading and gradually add the softened butter. Until fully incorporated into the dough.

  • Continue to knead the dough for another 10 minutes until a forms into a smooth and flexible dough.

  • Cover the bowl with plastic wrap and refrigerate overnight. It is also possible to leave it in the fridge for 24 hours.

  • In the morning, remove the dough from the refrigerator a few minutes before starting to make the cakes.

  • Prepare the filling - mix soft butter together with cinnamon, brown sugar and salt.

  • Divide the dough in half.

  • Using a rolling pin, roll out the dough on a floured work surface. Be sure to roll as thin as possible.

  • Spread half of the butter and cinnamon cream over the entire surface of the rolled dough and save half for the second cake.

  • Roll it.

  • Tip: Transfer the rolled dough to the freezer for 20 minutes. The dough and filling will stabilize and the shape will not be ruined when cutting. Not mandatory, but definitely recommended.

  • Slice the roll into evenly sized sections.

  • Place the rolls next to each other in a greased baking pan and leave some spaces in between.

  • You can use a round pan with a diameter of 22 or an English cake pan.

  • Let it rise for half an hour.

  • Brush it with beaten egg.

  • Place in a preheated oven at 175 degrees Celsius for 35-40 minutes.

  • While the cinnamon roll cakes are in the oven prepare a sugar syrup - mix well half a cup of sugar with half a cup of boiling water until the sugar is completely dissolved. Or you can also boil together in a pot.

  • As soon as the cakes come out of the oven brush it with the sugar syrup.



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