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Danish cinnamon “gifler” rolls

Danish cinnamon “gifler” rolls – Remember: it doesn’t matter what the cinnamon rolls look like! They’ll still taste great. And you can freeze them, too. Enjoy!

Tips for Danish cinnamon “gifler” rolls:

– Avoid putting too much filling in your cinnamon rolls – so they don’t overflow.

– Add a little potato flour to the filling to avoid the above.

– Insert a toothpick into the cinnamon rolls while they’re baking so they keep their shape and don’t fall over.

Sødt bagværk for 8-10 persons
Preperation 1 t. 30 min. / Cooking 30 min. / Total + 2 t.

Danish cinnamon “gifler” rolls (makes about 40)


35 g yeast

300 ml whole milk, lukewarm

1 tbsp. sugar

½ tsp. cardamom

100 ml crème fraiche, Icelandic skyr or Greek yoghurt

1 egg

150 g butter, room temperature

½ tsp. salt

  1. 650 g all-purpose flour


175 g butter, room temperature

2-3 tbsp. ground cinnamon

50 g sugar

100 g brown sugar

1 tbsp. potato flour


1 beaten egg for an egg wash



Dissolve the yeast in half the lukewarm milk in a food mixer. Once dissolved, pour in the rest of the milk. Add the sugar, cardamom, crème fraiche and eggs and stir well. Now add about half the flour with the salt and knead the dough in the machine. Add the butter a little at a time. Then add the rest of the flour until the dough is no longer sticky and releases from the bowl as it stirs. It will take about 5-10 minutes, depending on how powerful the food mixer is. Allow the dough to rise for 1 hour in the bowl under a damp dishtowel.


Mix all the ingredients well with a fork and set aside until needed.

How to assemble Danish cinnamon “gifler” rolls

Sprinkle some flour on a surface. Divide the dough into two equal parts and roll out each part into a rectangle about 20 × 60 cm. Spread half of the filling on the dough but leave a border at the top (see photo). Fold the top piece of dough over the filling and keep folding into a long flat “sausage.” Cut the sausage into 20 equal pieces. Place each piece on 1-2 baking sheets lined with baking paper. Repeat with the next piece of dough.

Let the cinnamon rolls rise for 30 minutes.

Heat the oven to 200 C convection.

Brush the cinnamon rolls with the beaten egg and bake them in the middle of the oven for 15-18 minutes, depending on how well your oven heats up. They should be lightly golden and the filling should be almost caramelized. Let the cinnamon “gifler” rolls cool and then enjoy them!

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