twisted cinnamon rollsThese cinnamon rolls are so beautiful and fluffy that I am almost afraid of making them for fear of devouring them too quickly. Luckily, I have some sweet friends and neighbors who like to come over to take my home baked goods off my hands.shaping cinnamon rolls ready to bake cinnamon rolls

Twisted cinnamon rolls
Yields 32
176 calories
25 g
24 g
7 g
3 g
4 g
54 g
87 g
6 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 176
Calories from Fat 64
% Daily Value *
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 24mg
Sodium 87mg
Total Carbohydrates 25g
Dietary Fiber 1g
Sugars 6g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dough ingredients
  1. • 2 cups (500 ml) whole milk, lukewarm
  2. • 2 ¼ teaspoon dry yeast or 50 grams of fresh yeast
  3. • 4.4 oz. (125 grams) butter
  4. • 1 teaspoon coarse salt
  5. • 3 oz. (85 grams) sugar
  6. • 2 teaspoons ground cardamom
  7. • 1.65 pounds (750 grams) all-purpose flour
Filing ingredients
  1. • 4.4 oz. (125 grams) butter
  2. • 3 oz. (85 grams) sugar
  3. • 2 tablespoons cinnamon
Glazing ingredients
  1. • 1 egg yolk
  2. • 1 tablespoon milk
  3. • 1 pinch of coarse salt
  1. • Sugar
  1. 1. Heat the milk to a lukewarm temperature and stir in the yeast until dissolved. Add the butter, salt, sugar, cardamom and flour (keeping a little of the flour aside for later) and knead until the dough becomes smooth and elastic. Let the dough rest for 15 minutes.
  2. 2. Mix the filling ingredients together.
  3. 3. Divide the dough into two equal parts.
  4. 4. Roll one part of the dough out into a rectangle of about 12 inches x 18 inches (30 cm x 45 cm). 5. Take half of the filling and spread it out over the dough to cover the whole rectangle. Fold the dough over the filling from the shortest end and fold once again to a 12-inch x 4-¼ inch (30cm x 11 cm) rectangle.
  5. 6. Cut the dough into 16 strips about ¾ inch (2 cm) wide. Twist each strip until the dough stretches 8 inches (20 cm) long. Twist it around to shape it into a snail shell (roll) tugging the end of the dough under the roll.
  6. 7. Lay the cinnamon rolls out on a baking sheet lined with baking paper and let the rolls rest for about 20 min.
  7. 8. Repeat step 4-6 with the second part of the dough using the rest of the filling.
  8. 9. Whip the egg yolk, milk, and salt together, and glaze the rolls with the mixture. Sprinkle a little sugar on the top and bake in the oven about 8-10 minutes at 480 °F (250 °C). Let the rolls cool off on a rack.
Links to useful tools: kitchen scale , dough roller dough cutter

oven warm cinnamon rolls

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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