Recipes around the world compilation

Cinnamon Varieties: Cinnamon Roll

By PutoPinoy on Saturday, June 02, 2007 At Saturday, June 02, 2007

Ingredients for Filling:
  • mixture of 50 grams each of cinnamon powder and brown sugar
  • 300 grams raisins
  • 1 kg glazed fruits
  • 250 grams roasted cashew nuts
  • egg wash made from 1 egg and 1 tbsp water
  • dough cutter
  • rolling pin
  • a pair of scissors
  • muffin pan
  • greased sheet pans
  • oven preheated to 375°F for 30 minutes
Making the Filling

Mix the filling ingredients together in a bowl. Set aside some sugar for the cinnamon roll.


  1. Get one piece of the main dough. Flatten it with a rolling pin to remove trapped air.
  2. Spread butter over the flattened dough, leaving 1/2 inch area from the edge on each side unbuttered.
  3. Put the cinnamon filling on the buttered area of the flattened dough.
  4. Fold an inch from the edge on one side of the dough, roll and shape it in the form of a tube. Make sure the filling is covered inside the rolled dough.
  5. Seal the dough by pressing the unbuttered edges together. Smoothen the sealed ends.
  6. Roll the dough again to make it longer and smoother.
  7. Slice the dough crosswise into eight pieces.
  8. Put one teaspoon of cinnamon powder, brown sugar and water in each hole of the muffin pan.
  9. Put one piece of the sliced dough in each hole of the muffin pan ready for baking.


  1. Preheat oven to 375°F for 30 minutes. Bake for 20 minutes at 375°F until they turn golden brown or glossy.
  2. When done, remove from the oven and cool.
  3. Serve or wrap for future use.