Put the dough on a clean surface sprinkled with flour and roll out in a rectangle that’s about 1 cm (or 0,4 inches) thick.

If it doubled in size it is ready to be mixed with the flour mixture we prepared earlier. In another bowl combine the poppyseed mixture with the powdered sugar, cold water and vanilla.

To prepare the two fillings, start by mixing together the softened butter, sugars and cinnamon in one bowl.

Simply mix together the remaining one cup of flour, the baking powder and the salt.

In the mean time you can already prepare the rest for the dough.

Cover the bowl with a clean cotton towel and set aside (best in a warm area).(Don’t worry if it’s still a bit runny, it will sticken up once it rises). Add 4 cups of flour, that you have divided of the overall 5 needed and mix until well combined.After the mixture has cooled down to about 37☌ – 42☌ you can sprinkle the active dry yeast on top.Set to medium heat and stir continuously until melted. In a small cooking pot, put together the butter, sugar and whole milk.200g premixed poppyseed filling ( this is what we use).5 cups flour (divide into 4 and 1 cup) (625g).Sooo without further a do, here is our ultimate homemade cinnamon/poppy seed rolls recipe.

Fit for all the people who weren’t born with a sweet tooth. By splitting our ultimate base recipe and changing it up with a poppy seed filling, which also isn’t as sweet as the cinnamon one. Christmas is right around the corner and what better way to get into the festive season than a warm, fluffy cinnamon roll is there? But with a twist – as not everyone likes or can eat cinnamon due to an allergy we decided to create something for almost everyone.

Cube world cinnamon roll seed