Pull Apart Cinnamon Rolls

By Nanna
  • Cook: 105 min
  • Servings: 8


  • 4 dl milk
  • 50 g active yeast
  • 1 egg
  • 2 tsp salt
  • 1.5 dl sugar
  • 3 tsp cardamom
  • 11 dl flour
  • 150 g butter


  • 150 g natural Cream Cheese
  • 1 dl brown sugar
  • 2 tbsp cinnamon
  • 100 g almond flakes

Brush with

  • 1 egg


  • 2 tbsp natural Cream Cheese
  • 1 tbsp fresh lemon juice
  • 2 dl icing sugar


Pimp the filling with raisins, nuts, or dried berries. Or all of them!


Cream cheese is perfect for the filling; more taste, less fat.

Cinnamon rolls, oh boy, are they hard to resist! If you think back to the last time you stepped into a home that welcomed you with a smell of freshly-baked cinnamon rolls, you know what I’m talking about. I played around with the traditional recipe and used cream cheese in the filling and the icing. It worked out great giving the same depth in taste but with a little less fat. Baking the cinnamon rolls like this, loosely together in a baking dish, you don’t need to bother with a knife, just let everyone pull apart their piece.

In a bowl, dissolve yeast in lukewarm milk. Mix in egg, salt, sugar and cardamom. Work in the flour little by little and finally the softened butter. Work the dough by hand or machine until smooth and elastic. Cover the dough with kitchen towel and leave to rise until doubled in size, approx. 30 min. Mix cream cheese, sugar and cinnamon together for the filling.

Work the dough on a floured surface. Divide the dough in two (you’ll get two trays). Roll the dough out into rectangular shape. Spread half of the filling on each piece top and sprinkle with half of the almond flakes. Roll up and cut the roll into 10 parts of similar size. Place the pieces so they stand up loosely against each other in a greased baking dish. Let rise covered for 20 min. Brush with egg wash and bake for approx. 35 minutes in 200°.