Chiara Di FalcoJun 16, '21

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  • 100 ml lukewarm milk
  • 15 gr fresh yeast
  • 100 gr white yogurt
  • 80 gr sugar
  • 90 gr sunflower oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 400 gr Risciola flour
  • 100 gr whole grain flour
  • Orange jam
  • 4 spoons of brown sugar mixed with 1 spoon of cinnamon

In a bowl, dissolve the fresh yeast in the warm milk. Add the yogurt and incorporate it using a fork. Add the sugar, the egg, the sunflower oil and the vanilla extract. Mix with the fork until homogeneous. Add the flours a bit at the time. When the dough gets consistency, move it on your counter (previously sprinkled with a bit of flour). Keep adding the flour you have left and knead. The faster and stronger, the better. Once all the flour is all incorporated and the dough is not sticky anymore, place it in a clean bowl with some flour at the bottom. Cover with a clean cloth and let it rise for about 2/3 hours (or until it doubles in volume). Once ready, remove the dough from the bowl and roll it out into a rectangle 2/3 mm thick. Spread 2 spoons of orange jam over the whole surface and sprinkle the cinnamon/sugar mix on top. Roll the dough over itself from the longer side in order to form a long roll. Use a sharp knife to cut away the edges (uneven and probably not filled) and then cut the rest in 9 equal parts. Place the cinnamon rolls flat on a baking tray, cover with a clean cloth and let them rise for another 40 minutes. In the meantime preheat the oven to 175°C (no fan). After the second rising, brush the rolls with some milk and finally bake them for about 25/30 minutes or until golden on the surface. Let them cool down for at least half an hour. Enjoy!

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