Today we bring you a recipe that will quickly become your favorite breakfast treat: cinnamon raisin rolls . This is not just any recipe for these rolls, this one is well loaded with sugar syrup, which makes them as sticky as they are delicious.

The truth is that you will often find recipes for these rolls based on butter and milk, but we have decided on a recipe that is very easy to make, based on flour, water, salt and sugar.

What it does require is some patience, because it is worth kneading well to get the desired texture in the dough. You will see that the results are worth it and, as said, remember to add a generous amount of syrup , so that it ends up being one of those juicy and completely irresistible delights.

Le Creuset round cocotte and Le Creuset ceramic ramekin .

Ingredients ( for 6 people)

  • 500g of baker's flour
  • 15g of salt
  • 15g of sugar
  • 10g dry yeast
  • 300ml of lukewarm water

For the syrup:

  • 220g of sugar
  • 100ml of water

For the filling:

  • 15g of cinnamon
  • 45g of brown sugar
  • 65g of raisins


  1. Preheat the oven to 180°C.
  2. In a bowl , mix the flour, salt, sugar and yeast. Mix all the ingredients and make a hole in the center to add the water.
  3. Pour 270ml of water and mix it with a spatula or a scraper and when everything is well integrated, place the dough on a floured surface and knead for about 10 minutes. Let rest for 10 minutes and knead again for 2 or 3 more minutes; let rest again 10 minutes and knead again. You should get a soft, smooth and elastic dough. If you see that you lack water, you can add the remaining 30 ml, or add a little more flour if you see that it is very sticky.
  4. If you have a kneading robot ( Kitchen Aid robot type), you already know that this task is easy: let the machine knead during the different intervals explained above at medium-high speed with the hook accessory.
  5. When the dough is ready, place it in a greased container , cover it with a cotton cloth and let it rest for about 30 minutes in a warm place (you can preheat the oven to 50º while you prepare the dough, and when it's time to let it rest the you introduce it stopping the oven).
  6. Meanwhile, prepare the syrup: put the sugar and water in a saucepan and bring to a boil. When it is boiling, stop it and you will see that you have obtained a liquid and dense, transparent mixture. This is the mixture that will make your rolls a sweet and sticky sin!
  7. Let's make the rolls: on a lightly floured surface, lay out the dough and roll it out to form a rectangle one and a half centimeters thick.
  8. Paint the surface with the prepared syrup. In a small bowl or a glass, mix the sugar and cinnamon and then sprinkle it on top of the dough with the help of a spoon, making the entire surface covered in the brown color of that mixture. Spread the raisins evenly on the surface as well.
  9. Crease the dough, folding the long side of the rectangle on top of the other half, and carefully roll the dough into a spiral (obtaining an elongated cylinder).
  10. Preheat the oven to 210ºC and brush the round Le Creuset cocotte with oil and sprinkle with a little flour.
  11. Cut the cylinder that you have previously made into 1.5cm thick spirals (help yourself with a scraper , you will see that it is the best shape). Go introducing the cuts you make in the cocotte, laying them down so that the folds with the sugar and cinnamon are observed from above.
  12. Paint the surface again with the syrup and sprinkle some brown sugar and cinnamon.
  13. Put the cocotte in the oven, and lower the temperature to 180ºC. Bake with the lid on for 15 minutes, then remove the lid and bake for another 10 minutes. You can control the cooking without opening the oven, until you see them golden and cooked.
  14. Remove from the oven and brush again generously with the syrup. Let it cool and serve (you can cut with a knife directly in the cocotte, you will not grate it).


Jimena said:

Hola!! me encanta leerlas!! soy de Argentina, y me he comprado una cocotte Staub, pero no se bien con que recetas utilizarla, por ejemplo milanes salen ricas?, muchas gracias!!! las leo siempre!!!

Jimena said:

Hola!! me encanta leerlas!! soy de Argentina, y me he comprado una cocotte Staub, pero no se bien con que recetas utilizarla, por ejemplo milanes salen ricas?, muchas gracias!!! las leo siempre!!!

Yolanda said:

¿A qué altura hay que poner la cocotte dentro del horno? Y para la carne??

Alicia said:

¡Qué pintaza! Una pregunta: ¿La levadura es la de panadería o la de repostería normal que se usa para bizcochos?

Claudia said:

Hola Yolanda, puedes hacerlo si quieres, eso seguro que les sentará bien. Pero esta receta está hecha con el propósito de ofrecer una “versión rápida y fácil” de los rollos, y la verdad es que sin leudar por segunda vez también ofrece muy buenos resultados.

Yolanda said:

No es necesario dejar leudar una vez estén los rollos en el molde ????

Claudia said:

Hola Maria José, es una harina con una fuerza intermedia, desarrolla más el gluten que la harina de trigo común, pero menos que la harina de fuerza. Puede que te suene más como “harina panadera”. Si no dispones de ella, puedes probar la receta mezclando mitad de trigo estándar y mitad de fuerza por ejemplo. Saludos!

Maria José said:

¿Podrías decirme cuál es la harina de panadero? Gracias.

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