For the dough

  • 60g cane sugar
  • 615g “00” flour
  • 5g dried brewer’s yeast
  • 5g fine salt
  • 120g water  
  • 120g whole milk
  • 80g butter
  • 1 egg

To flavour the rolls

  • 110g sugar
  • 15g cinnamon powder
  • 15g butter (for greasing and for brushing the dough) To glaze
  • 200g icing sugar
  • Water.


Begin by dissolving the brewer’s yeast in a little water at room temperature, and set aside for at least 15 minutes.

Using the flat beater, mix the flour, sugar and a pinch of salt. Add the room-temperature water and milk to the mixture, along with the yeast, softened butter and the egg.

Knead for at least 10 minutes.

Once the dough is smooth and homogeneous, cover with cling film and place in the fridge for 30 minutes.

After this time, take the dough back out of the fridge, and use a rolling pin to roll it out to a thickness of around 5 mm.

Sprinkle over the cinnamon and sugar.

Roll up and cut into slices of around 3 cm thick.

Grease a baking tray and position the rolls on it, leaving space between them.

Cover with cling film and leave to prove for a couple of hours.

Once proven, bake at 180°C for around 30 minutes, or until they are golden.

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