Cinnamon Rolls

This pastry reminds me incredibly of my sisters. It tastes like our best moments after we have spent a day in the city with a lot of laughter and silly things. When we are not together, the smell of these rolls always brings me a little bit closer to them.




For the dough:

  • 300 g store bought vanilla pudding
  • 20 g fresh yeast
  • 1 teaspoon sugar
  • 50 ml lukewarm water
  • 500 g all-purpose flour
  • 1 teaspoon salt
  • 1 egg
  • 50 g butter, softened

For the filling:

  • 50 g butter softened
  • 200 g brown sugar
  • 1 tablespoon cinnamon

For the topping:

  • 70 g cream cheese
  • 25 g butter, softened
  • 70 g icing sugar
  • seeds of one vanilla bean



Sieve the flour in a big bowl and add the salt. Make a mould in the middle and crumble the yeast in it. Add one teaspoon of sugar and pour the lukewarm water over it. Stir it slightly with a fork to combine roughly and leave to rest for 10 minutes.
Once the yeast has been activated (you will see small bubbles on the surface), add pudding, egg and butter. Mix to get a smooth, elastic dough. Leave it to rest at a warm place for 1 hour to rise.
For the filling melt the butter at low heat. Add the sugar and cinnamon and combine by stirring.
Once the dough has doubled its size, transfer it to a working surface dusted with flour. Roll out the dough with a rolling pin to a size of 30 x 40 cm. Distribute the filling evenly all over the dough. Make a roll starting at the shorter side of the dough. With a sharp knife, cut the roll into slices of about 2 cm. Put the slices with the cut side facing up on a baking tray and leave 2-3 cm of space between them. Cover them with a kitchen towel and leave to rest for another 20 minutes. Preheat the oven to 200°C. Put the baking tray in the oven and reduce the temperature to 180°C. Bake the rolls for 25 minutes or until golden.
While the rolls are baking, prepare the topping by whisking butter, sugar and cream cheese to a smooth mixture. Scrape the vanilla seeds out of the bean and combine it with the topping.
Once the cinnamon rolls are done, brush them with the topping immediately upon taking them out of the oven. Let it cool down slightly and enjoy warm or cold. 🙂




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3 thoughts on “Cinnamon Rolls

  1. Dear Merium,
    I’m the big fan of your recepies for a few years now. Most of the recepies from Coolinarika are classics now in my kitchen. I find your recepies very modern, interesting and most important completely correct. I had a lot of success with them, and got many excellant reviews, and I always say “it’s Merium’ s receipe” , so I have to say thanks to you. This blog is great, photos are gorgeous, as usuall. Wish you all the best!
    Best regards from Split, Marija

    1. Dear Marija

      To read your words was such a big pleasure and you made me happy big time! 🙂 It was very nice to have some feedback from the people you don’t know and also a great motivation to know that you had success cooking accoirding to my instructions. 🙂 I hope, you would stay happy further on trying my recipes and maybe we meet this summer somewhen… I’m coming to Split. 😉

      Best wishes and thanks once again,

      1. Glad to hear you’re going to visit Split. Last few years it was very popular summer destination. This week was so hot that I don’t even think about baking. Luckily there are some excellent choices of fruit and wegg here in Dalmatia, so there’s no need to cook every day. 🙂 salad rules😊!
        Hope you’ll enjoy staying here and maybe get inspiration for new recepies.🙂
        I wish you a good time in Split. Enjoy sun, sea and food!

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