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I love cinnamon rolls! Be sure to try these cinnamon rolls with raisins. You will be enthusiastic.

In the ZDF program Volle Kanne from January 23, 2018 I tried the recipe with Ingo Nommsen. Delicious! You can find the video for the recipe_cc781905-5cde-3194-bb3b- 136bad5cf58d_here .

1. For the mashed potatoes, peel the potatoes, cook until soft, drain and mash with a fork until smooth. While the potatoes are still warm, add the softened butter. Then add eggs, milk and buttermilk.

2. In a large bowl, combine flour, sugar, yeast, salt and raisins. Add the potato mixture to the flour mixture. Knead the dough for about four minutes using a food processor or hand mixer fitted with a dough hook. If the dough seems too stiff, add a tablespoon or two of water. Continue kneading the dough by hand on the work surface for a few minutes until it is smooth and elastic.

3. Place the dough in a buttered bowl, cover with a damp tea towel and leave to rise for an hour or until doubled in size. You can also leave the dough covered in the fridge overnight.

4. Preheat the oven to 180 degrees. Whip the syrup and butter together. In a separate bowl, mix together the cinnamon and sugar. Lightly butter the bottom and sides of a baking pan. When the dough has risen for about an hour, punch down, remove from the bowl and place on the floured work surface. If it's been in the fridge overnight, let it sit at room temperature for 30 minutes before continuing.

5. Roll out the dough two centimeters thick to form a rectangle about 35 centimeters long and 30 centimeters wide. Brush with the butter syrup, leaving an inch free around the edges. Spread the cinnamon sugar evenly over the syrup. Roll up the dough evenly and tightly, like a rug. Using a sharp knife, cut off slices three to four centimeters thick and place them next to each other in the baking pan. Let the cinnamon rolls rise for another 30 minutes and then bake for about 30 minutes until golden brown. Allow ten minutes to rest before removing from the pan.

6. For a smooth frosting, beat the powdered sugar and milk with a whisk and drizzle over the cinnamon rolls.


  • For approx. 10 cinnamon rolls you need a baking pan with a diameter of 25 cm or 23 x 23 cm.



  • 125 ml mashed potatoes

  • 60 g soft butter

  • 1 large egg

  • 125 ml milk, room temperature

  • 125 ml buttermilk, room temperature

  • maybe 1-2 tbsp water

  • 650 grams of flour

  • 35 grams of sugar

  • 1 packet of dry yeast (7 g)

  • 3/4 tsp salt

  • 40 grams of raisins



  • 2 tbsp sugar beet syrup

  • 50g butter, melted

  • 1 tbsp cinnamon

  • 4 tbsp sugar


  • 2 Table spoons of milk

  • 70 g powdered sugar

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