Dutch Cinnamon Rolls
Indulge in the delightful experience of Zeeuwse Bolus, the irresistible Dutch cinnamon rolls that are a true joy to savor! With a luscious, gooey interior and a perfectly caramelized crust of cinnamon sugar, every bite is a heavenly blend of textures. You'll love how easy it is to whip up this sweet treat using simple ingredients like buttery dough and aromatic spices!
Prep
15
min
Cook
8
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- butter
- egg
- milk
🫙Pantry Staples(4)
- brown sugar
- flour
- sugar
- yeast
🧂Spices & Seasonings(2)
- cinnamon
- salt
👨🍳 Instructions
- 1
Make a sticky dough with flour, sugar, milk, yeast, egg, butter, and salt.
- 2
Let the dough rise, then divide into 12 pieces and roll into 15 cm logs.
- 3
Roll the logs in sugar and let them rest for about 20 minutes.
- 4
Roll them longer and coat with more sugar, then roll into a spiral.
- 5
Let them rest for about an hour, sprinkle more sugar before baking.
- 6
Bake for about 6 to 8 minutes, keeping an eye on them as the sugar burns easily.
- 7
Turn them upside down into another tray and let them cool before trying.
💡 Pro Tips
- ✓Heat your milk to exactly 105-110°F before adding yeast because temperatures above 115°F kill yeast cells while below 95°F slows activation significantly.ingredient105-110°F
- ✓Use superfine or caster sugar for coating because its smaller crystals (0.35mm vs 0.5mm) create better adhesion and more even caramelization during the short 6-8 minute bake.ingredient0.35mm crystal size
- ✓Preheat your oven to 425°F for Dutch cinnamon rolls because the high heat rapidly caramelizes the sugar coating before the dough over-proofs.timing425°F
- ✓Roll each log to exactly 20-25cm length before spiraling because shorter rolls create dense centers while longer ones unravel during the final rise.technique20-25cm length
- ✓Watch for golden-brown edges at the 6-minute mark because sugar begins burning at 320°F and these rolls bake fast due to their high surface area to volume ratio.timing320°F burn point
Share this recipe
Prep
15
min
Cook
8
min
Serves
12
people
Level
intermediate
Share this recipe
Dutch Cinnamon Rolls
Indulge in the delightful experience of Zeeuwse Bolus, the irresistible Dutch cinnamon rolls that are a true joy to savor! With a luscious, gooey interior and a perfectly caramelized crust of cinnamon sugar, every bite is a heavenly blend of textures. You'll love how easy it is to whip up this sweet treat using simple ingredients like buttery dough and aromatic spices!
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- butter
- egg
- milk
🫙Pantry Staples(4)
- brown sugar
- flour
- sugar
- yeast
🧂Spices & Seasonings(2)
- cinnamon
- salt
👨🍳 Instructions
- 1
Make a sticky dough with flour, sugar, milk, yeast, egg, butter, and salt.
- 2
Let the dough rise, then divide into 12 pieces and roll into 15 cm logs.
- 3
Roll the logs in sugar and let them rest for about 20 minutes.
- 4
Roll them longer and coat with more sugar, then roll into a spiral.
- 5
Let them rest for about an hour, sprinkle more sugar before baking.
- 6
Bake for about 6 to 8 minutes, keeping an eye on them as the sugar burns easily.
- 7
Turn them upside down into another tray and let them cool before trying.
💡 Pro Tips
- ✓Heat your milk to exactly 105-110°F before adding yeast because temperatures above 115°F kill yeast cells while below 95°F slows activation significantly.ingredient105-110°F
- ✓Use superfine or caster sugar for coating because its smaller crystals (0.35mm vs 0.5mm) create better adhesion and more even caramelization during the short 6-8 minute bake.ingredient0.35mm crystal size
- ✓Preheat your oven to 425°F for Dutch cinnamon rolls because the high heat rapidly caramelizes the sugar coating before the dough over-proofs.timing425°F
- ✓Roll each log to exactly 20-25cm length before spiraling because shorter rolls create dense centers while longer ones unravel during the final rise.technique20-25cm length
- ✓Watch for golden-brown edges at the 6-minute mark because sugar begins burning at 320°F and these rolls bake fast due to their high surface area to volume ratio.timing320°F burn point