Danish Cinnamon Rolls (original recipe)

  • Prep Time
  • Total Time
    1 hour 30 min
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It’s time to share one of my favourite recipes. Where would this blog be without a Danish pastry recipe, I ask myself? An authentic one that tastes like heaven of course.

This was one of the first recipes I made by myself when I was about 8 years old. So why not ask your child to help you in the kitchen? It’s not a very complicated recipe and they will love making them -as well as eating them afterwards I am sure.

I admit it, they are not very healthy and they don’t contain a lot of fiber or vitamins (if you care about that sort of thing). But they are so worth it! Every once in a while we all need a treat and this one is a good one. Trust me.

This recipe makes about 45-50 buns depending on the size and yes, that’s a lot! If you are making them for your family then maybe start with half the recipe. I usually make them all, freeze them immediately and then have a great snack ready for when friends come over unexpectedly

TIP: They are freezable in a sealed freezer bag or box. Don’t keep for longer than 6 months in a deep freezer and max 3 months in a fridge freezer. They can go a bit stale and hard after that. Defrost them in room temperature on a paper napkin for about an hour. Or in the microwave on defrost setting for about 2-3min or until soft again. Don’t overheat as they get hard around the edges then. Freeze them without the icing and quickly whip up a new batch of icing before serving. Again, this is something the kids love doing because it’s unlikely to go completely wrong. A great tip here is to add very little water at a time – a teaspoon full or so- and let them stir before adding another teaspoon full of water.

Yield: 45-50 buns



Step 1

Start by heating 150ml milk along with the butter in a pan or in the microwave on defrost mode. The milk shouldn’t get too hot, just enough to melt/soften the butter. Add the remaining 350ml cold milk. The butter/milk mix shouldn’t be too hot as it will kill the yeast. Touch it to make sure it feels warm but not hot (about 35 Celsius)

Step 2

Add the yeast and sugar and stir until dissolved. Add the salt. Add all the maida/flour a little at a time while mixing. A soft dough will take form. Leave it covered (with a clean dry cloth or cling film) on the table top for about 30min.

Step 3

Make the filling while waiting for the dough to rise. To make the filling, add the butter, sugar and ground cinnamon to a clean bowl and leave at room temperature. Don’t heat the mixture. When the butter is soft, mix it all together.

Step 4

Divide the dough into two portions. Sprinkle some maida/flour onto your clean kitchen counter and roll one of the dough portions into a square measuring about 35 x 30cm (14″x 12″) Take half of the filling and smear it onto the dough with a spatula or knife.

Step 5

Roll the dough into a big sausage shape. If it’s hot in your kitchen it will be slightly harder to make it fully round. Please don’t worry too much. They will still taste great!

Step 6

With a sharp knife cut off pieces about 1.5cm thick. Try not to press down too much as you want to keep them round. Put the pieces on a baking paper and leave to rest while you heat the oven to 225 degrees Celsius. Give them about 20min of resting time. Leave a little space between them as they will get bigger in the oven.

Step 7

Repeat step 9-12 with the other piece of dough and the rest of the filling. Don’t worry about the ends of the roll. They are not going to be as pretty as the rest, but they will still be tasty so go ahead and bake them too.

Step 8

Bake for 8-9min. They should get a little colour on top. Be careful not to burn them underneath so keep an eye on them after the first 7-8min.

Step 9

This step is optional. Add a little icing on top of the rolls by mixing icing sugar with a few spoons of water to create a runny icing. Add a little water at a time. They are also delicious without the icing.

Step 10

Enjoy as a snack or as an added treat for breakfast as we do in Denmark on Sundays. Happy Baking.

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