Cinnamony fresh

Mhmmm…cinnamon. One of my favorites when it comes to baking. Its spicy yet sweet smell is just mouthwatering and always fills the air with a cozy, warm atmosphere. I love its flavor in many many things – granola, topping on toast, cakes, cookies, tea, even some rice dishes.

Sure enough when my sister stayed with us a few months ago and made such delicious cinnamon scrolls, I couldn’t wait to get the recipe off her. Plus they are not filled with any refined sugars and taste just marvellous, which make them a perfect treat for New Year’s Day. You could even adapt the recipe to make it vegan, so give it a shot. They take a little while until they are ready for eating, but let me tell you it’s worth the wait.

Freshly baked cinnamon scrolls by Lena Pfitzner.
Enjoy the sweet aroma of cinnamon


  • 550g wholewheat flour (or mix half white half wholewheat flour)
  • 5-7g salt
  • 2 Tbsp maple syrup
  • 7g dried yeast
  • 1 egg (or replace with flax seed & water/oil combo)
  • 260ml milk lukewarm (use nut milk, if preferred)
  • 1 Tbsp olive oil


  • 1 1/2 cups (or 240g) pitted dates
  • 1/2 tsp cinnamon
  • a few pinches of salt


  • 2 Tbsp maple syrup
  • 1/2 tsp cinnamon

Now, here we go:

  1. Put flour and salt into a large bowl. Mix maple syrup, 60ml of milk, and dried yeast and let yeast activate (let it get frothy).
  2. Add yeast mixture to flour and mix in the egg (or flax seed combo). Combine well – you really want to knead the dough thoroughly here until all ingredients are well integrated.
  3. Coat the dough in a thin layer of olive oil and cover the bowl with a tea towel. Let the dough rise in a warm place for 1-2hrs.
  4. In the meantime, make the filling: put dates into a heat proof bowl. Cover with boiling water and let soak for 10-15min. Then transfer dates into a blender. Add a few pinches of salt and cinnamon and process until smooth (if too chunky, you can add in a bit of the water the dates were soaked in).
  5. When the dough has risen to at least double its size, push out the air and roll it into a rectangular shape (about 40-45cm wide and 18-20cm high).
  6. Spread the date paste onto the dough and roll it up from bottom to top, so that you get a nice thick roll.
  7. Cut the dough into 12 pieces (or more, if you prefer smaller, thinner scrolls). Cover a baking tray with baking paper and place the scrolls onto it. Cover the tray with a tea towel and let the scrolls rise for another 1hr.
  8. Preheat the oven to 180°C (fan bake) and bake buns for 20min or until golden brown.
  9. Make the glaze by combining cinnamon and maple syrup. Once buns are baked, brush them with the glaze (while still hot) and let cool – or enjoy while they are fresh from the oven just like that or with a bit of butter. Yummmmmm 🙂

Happy New Year!

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