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cinnamon rolls 3

During the first two years of living in Switzerland I always had a cinnamon roll scone with my coffee in the morning. Those scones were truly amazing and I could have never find anything even slightly similar to them anywhere else. This recipe was one of the tries of finding that taste once again. It’s close and delicious but not quite there yet. I got the recipe here. Enjoy!

Ingredients (make 8 scones):

2 cups (260 grams) flour + some

1 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

85 g cold unsalted butter, cut into pieces

180 ml buttermilk


30 g unsalted butter, softened

45 g currants or raisins (I did not use them)

70 g light brown sugar

1 tsp ground cinnamon

Preheat oven to 200°C and place oven rack in the middle of the oven. Line a baking sheet with baking paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives (the mixture should look like coarse crumbs). Add the buttermilk to the flour mixture and mix just until the dough comes together (do not over mix).

Transfer the dough to a lightly floured surface and knead the dough gently (I had to add around 1/3 cup of flour to my dough because it was too sticky) and then roll into an 20 x 28 cm rectangle. Spread the softened butter over the dough. Sprinkle with the raisins, if using. In a small bowl stir together the brown sugar and cinnamon and sprinkle it evenly over the butter. Gently press the mixture into the dough and brush one edge of the 28 cm side of the dough with a little milk or cream (to seal the edges of the rolls). Roll the dough to form a log, starting at the end opposite the edge you brushed with milk or cream. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces and place on the baking sheet. Brush the tops of the scones with a little milk or cream.

Bake for about 17-20 minutes or until a toothpick inserted in the middle of a scone comes out clean. Remove from oven and place on a wire rack to cool slightly.

For me those scones were not sweet enough so I used some icing to get them to the taste I remember.

They are the best served warm from the oven, but they can be covered and stored at room temperature for a few days.

cinnamon rolls