Yeast and cinnamon rolls

Total time: 3hr 25m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 505 Kcal, 8g Protein, 57g Carbohydrates, 27g Fat


  • Pastry dough
  • 400 g white flour
  • 1 tsp salt
  • 1.5 tsp dry yeast
  • 3 tbsp sugar
  • 2.5 dl milk
  • 80 g butter, soft, cut into pieces
  • Filling
  • 50 g pitted dates, finely chopped
  • 100 g sugar
  • 2 tbsp milk
  • 200 g walnut kernels, finely chopped
  • 100 g butter, soft
  • 1 organic lemon, use grated zest and juice
  • 2 tbsp whiskey or milk
  • 0.5 tbsp cinnamon
  • Icing
  • 200 g icing sugar
  • 3 tbsp lemon juice

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  • Pastry dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the milk, knead into a soft, smooth dough. Knead the butter in well. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
  • Filling

    Mix the nuts with all the other ingredients up to and including the cinnamon.
  • To shape

    Roll out to a 35 x 45 cm square. Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the pastry up from the long side, cut into 12 pieces, place on a baking tray lined with baking paper, cover and allow to rise for about another 30 mins.
  • To bake

    Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the pan.
  • Icing

    Mix the icing sugar and the lemon juice, brush onto the rolls while they are still hot, and leave to cool on a wire rack.
  • Tip:

    The yeast and cinnamon rolls are best eaten fresh.

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