Cinnamon Rolls

Cinnamon Rolls
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Servings - Prep Time - Cook Time -


  • 1000 gr GOLDEN EAGLE Flour
  • 120 gr sugar
  • 18 gr Instant Yeast
  • 3 gr Bread Improver
  • 15 gr salt
  • 80 gr Butter / Margarine
  • 1 egg
  • 500 gr cold water
  • 500 gr Butter Sheet Pastry / Korsvet


  • 150 gr sugar
  • 10 gr Cinnamon Powder
  • 250 gr raisins (Soak in warm water, chop-chop)
How to Make
  • Mix and stir GOLDEN EAGLE Flour, sugar, instant yeast, bread improver and salt until well blended.
  • Enter the eggs and water, stir until it forms a dough.
  • Add butter, stir by increasing the mixer speed to medium for 5-6 minutes (not smooth).
  • Remove and let the dough stand for 1-3 hours in the freezer.
  • Thin the dough with a thickness of ± 8 mm. Place the butter sheet, then fold it like an envelope.
  • Roll lengthwise with a thickness of 5-7 mm, doing single folds. Let the dough stand for 15 minutes in the freezer, then thin it again.
  • Do a single fold again. Let the dough stand for 15 minutes in the freezer.
  • Do steps like nos. 5-7 one more time. Let the dough rest for 30 minutes.
  • Thin the dough about 4 mm.
  • Sprinkle the sugar and cinnamon powder and raisins on top.
  • Roll the danish dough until it is tight and even.
  • Cut the dough about 3 cm. Arrange in the pan for 1 hour, and let it rise.
  • Give the egg polish on the top and sides slowly.
  • Bake at 190⁰C for 15 minutes or until cooked.
  • Remove and ready to serve.

Pie Lembut & Renyah

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