Recipe
Danish Cinnamon Rolls
Crispy, buttery, delicious bite-size cinnamon rolls – a classic Danish pastry recipe. These amazing cinnamon rolls are topped with classic icing, sure to make you extra popular.
Time: 3 hours 
Difficulty: Moderate
Yield: 24 cinnamon rollsIngredients
Dough:
- 1½ tsp active dry yeast*
- 100 ml milk (lukewarm)
- 1 tbsp sugar
- ½ tsp salt
- 1 egg
- 80 g butter (softened)
- 300 g flour (approx.)
Filling:
- 100 g butter (softened)
- 100 g dark brown sugar
- 2 tsp ground cinnamon
- 1 egg (for brushing)
Icing:
- 200 ml powdered sugar
- 2-3 tsp water
Instructions
Dough:
- In a large bowl, dissolve active dry yeast in lukewarm milk with the sugar. Let it sit for 5–10 minutes until foamy.1½ tsp active dry yeast*, 100 ml milk, 1 tbsp sugar
- Add salt, egg, and soft butter, then stir in some of the flour and start kneading by hand. Add the remaining flour gradually while kneading. Adjust as needed—the dough should come together and feel smooth and elastic but still slightly sticky.½ tsp salt, 1 egg, 80 g butter, 300 g flour
- Cover the bowl and let the dough rise in a warm place for 30–60 minutes, until doubled in size.
Filling:
- Mash soft butter, dark brown sugar, and cinnamon together in a bowl using a fork until smooth.100 g butter, 100 g dark brown sugar, 2 tsp ground cinnamon
Rolling and baking:
- Divide the dough in two batches. Roll out the first batch into a square, about 30 x 30 cm (12 x 12 inches). Spread half the filling on the dough using the back of a spoon or a dough scraper. Leave about 1 cm border around the edges free of filling.
- Gently roll the dough into a log with the filling inside. Cut into about 12 rolls and place them on a baking sheet lined with parchment paper, spaced slightly apart. Repeat with the second half of the dough and filling.
- Let the rolls rise again for 30–60 minutes, until puffy and nearly doubled in size. Beat the egg and brush over the tops of the cinnamon rolls—this helps keep the filling in and gives a nice golden color.1 egg
- Bake in the middle of a preheated oven at 220 °C (428 °F) for 8–10 minutes, until golden. Cool completely on a wire rack.
Icing:
- Mix the icing by stirring powdered sugar with a little water at a time until smooth and drizzly. Spoon over the cooled rolls and serve.200 ml powdered sugar, 2-3 tsp water
Notes
*Active dry yeast can be substituted with:
- Instant yeast: Use the same amount and mix directly into the dry ingredients. No need to proof first in milk.
- Fresh yeast: Use 50 g for 1 batch of this recipe. Crumble it into the lukewarm milk and sugar and stir to dissolve before continuing.