Lina & Sofia Christmas is right around the corner and what better way to get into the festive season than a warm, fluffy cinnamon roll is there? But with a twist – as not everyone likes or can eat cinnamon due to an allergy we decided to create something for almost everyone. By splitting our ultimate base recipe and changing it up with a poppy seed filling, which also isn’t as sweet as the cinnamon one. Fit for all the people who weren’t born with a sweet tooth. Sooo without further a do, here is our ultimate homemade cinnamon/poppy seed rolls recipe.
What you’ll need…
Ingredients – Dough
- 1/2 cups unsalted butter (115g)
- 2 cups whole milk (480ml)
- 2 1/4 tsp. active dry yeast
- 1/2 cup granulated white sugar (100g)
- 5 cups flour (divide into 4 and 1 cup) (625g)
- 1 tsp. baking powder
- 2 tsp. salt
Ingredients – Cinnamon filling
- 1/3 cup butter (80g), room temperature
- 1/4 cup brown sugar (40g)
- 1/4 cup white sugar (40g)
- 1 tbsp. ground cinnamon
Ingredients – Poppyseed filling
- 200g premixed poppyseed filling (this is what we use)
- 2 tbsp. powdered sugar
- 1 tbsp. vanilla paste/ extract
- 2 tbsp. cold water
Instructions
- In a small cooking pot, put together the butter, sugar and whole milk. Set to medium heat and stir continuously until melted. Turn off the heat and set aside.
- After the mixture has cooled down to about 37°C – 42°C you can sprinkle the active dry yeast on top. Let set for a least a minute.
- Add 4 cups of flour, that you have divided of the overall 5 needed and mix until well combined. (Don’t worry if it’s still a bit runny, it will sticken up once it rises).
- Cover the bowl with a clean cotton towel and set aside (best in a warm area). Let rise for at least an hour.
- In the mean time you can already prepare the rest for the dough. Simply mix together the remaining one cup of flour, the baking powder and the salt. Whizz together and set aside.
- To prepare the two fillings, start by mixing together the softened butter, sugars and cinnamon in one bowl. In another bowl combine the poppyseed mixture with the powdered sugar, cold water and vanilla. Set aside.
- Check on the dough. If it doubled in size it is ready to be mixed with the flour mixture we prepared earlier. (Best to mix with a wooden spoon).
- Put the dough on a clean surface sprinkled with flour and roll out in a rectangle that’s about 1 cm (or 0,4 inches) thick.
- „Divide“ into two even parts and spread the two different fillings on the two sides of the rolled out dough. Leave about 1,5 cm of space on top and about 1 cm (0,4 inches) inbetween the two fillings.
- Roll up the rectangle. And cut into even pieces that are about 4 cm ( 1,5 inches) wide. (It’s best to mark the two different fillings with a small cut before rolling it)
- Grease a Springform with butter or cooking oil. Place the rolls inside but leave a bit of space between each one. Cover again with a towel and let them rise again for about 30 min. (If you are splitting the recipe because of allergy reasons, you might want to use two different spring forms, so a mix up can not happen).
- Preheat the oven to about 180°C
- Once the oven is preheated and the rolls had time to rest, put them in the oven and bake for about 30-40 min or until golden brown.
And there you have it the Best Homemade Cinnamon/Poppy Seed Rolls!!
You can of course change things up a bit by making all cinnamon or all poppyseed filling. Just double the filling and leave out the one you chose not to incorporate.
If you want to get to know more of our recipes, check out Plan Baking and for example this awesome one:
