Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Cinnamon & Almond Rolls

Ola Rokita08 November 2018Comments (5)

Cinnamon Roll Olas's BakeryCinnamon rolls and fall go perfectly together. Add the fact that my daughter loves cinnamon. Hence, her recent request to make cinnamon rolls. I was certainly inspired, especially since I knew this is going to be a popular snack with my kids.

As a kid back in Poland I used to love eating noodles in warm milk sprinkled with sugar and cinnamon, but adding cinnamon to pastry and bread is even better. And my daughter was not keen on eating noodles with warm milk. So cinnamon rolls it was going to be. But with an added boost of almond meal.

I always look at ways to add healthy ingredients to my baking. And cinnamon is certainly one of those healthy ingredients to keep it handy in your spice cabinet. Cinnamon is full of antioxidants, shown to reduce blood pressure, and even cut the risks of heart disease.

By adding almond meal, it adds even more health benefits to this recipe. Almonds are great source of fiber, protein, magnesium, and vitamin E.

And if you can find ways to make your kids eat it, it’s a win-win.

For this recipe I only use wheat flour from Poland type 550 or “Luksusowa”. It’s flour that’s not enriched and it’s excellent for baking with yeast [click here to buy].

Click here to learn why I only bake with this flour.

Cinnamon Rolls


  • 4-5 cups flour type 550 (luksusowa)
  • 1 cup milk
  • 2 whole eggs
  • 1 egg yolk (keep the egg white for glazing)
  • 5 tbsp sugar
  • 2-3 tbsp unsalted butter
  • 1 packet of active dry yeast (1/4 oz) (use 25 grams or about 1 oz of fresh yeast)
  • 1/2 tsp salt

For the cinnamon filling:

  • 1 cup almond meal
  • 2-3 tbsp sugar
  • 1 tsp cinnamon
  • 6 tbsp unsalted butter

Supplies you'll need

  • 1 sheet parchment paper
  • 1 rolling pin


Basic Yeast Dough - similar to Challah

  1. Pour milk into a small saucepan. Add two whole eggs and the egg yolk (leave the egg white for coating), sugar, and with a whisk stir it all together over a medium heat until the mixture is lukewarm. Make sure you don’t overheat your mixture, otherwise it will kill the yeast. But if the mixture is too cold, the yeast will also not activate as fast, so make sure it's warm.

  2. Next, add the yeast and gently whisk it all together. Let the mixture stand for approximately 10 minutes until you notice the yeast is activated. You’ll notice bubbles forming on the surface. Personally I prefer using fresh yeast, but if you can’t get fresh yeast from your local baker, use dry yeast. In the end the effect is the same.

  3. Pour 4-5 cups of flour into the bowl of a stand mixer. Add salt and the liquid mixture to the flour, and using the dough hook extension, knead the dough until it starts pealing off the walls of the bowl. As the dough is being kneaded, melt butter over low heat. 

  4. Pay attention so that you don’t burn the butter. Cool it off slightly and only then add the melted butter to the fully uniform dough. You can tell when the dough is well kneaded when the walls of the bowl are clean. With my stand mixer it takes about 15 minutes

  5. Once the butter is fully mixed into the dough, find a dry warm place in your kitchen, cover the bowl with a clean dishcloth (my favorite is the linen kind), and let the dough rest for about one hour. During that time you should see your dough double in size.

Cinnamon & Almond filling

  1. While your dough is resting, take almond meal, sugar, cinnamon, and butter, and mix them all together with your hands until all uniform.

  2. Once your dough has doubled in size, take your dough and divide it into three equal portions. You can use a kitchen scale if you like.

  3. Take one of the pieces and using a roller pin, roll the dough flat. About a 1/4 inch (about 0.5 cm) thick. Make sure you have some loose flour on hand so you can sprinkle the dough while rolling to prevent it from getting stuck onto the rolling pin. My favorite rolling pin is the one made out of marble. It has a nice weight to it and puts good pressure on the dough while rolling. 

    Cinnamon & Almond Rolls - 2
  4. Next, using a table spoon, distribute the almond & cinnamon mixture evenly right to the edge of your dough.

  5. Gently roll your dough and then using a sharp knife, cut 3 inch (about 8 cm) pieces and place them onto a 12" x 17" (30 x 43cm) baking sheet lined with parchment paper. Repeat these steps for each portion of the dough. You can also store your dough for up to 3 days in the fridge to bake another batch of fresh rolls.

  6. Preheat your oven to 350 degrees Fahrenheit or 180 Celsius. While the oven is preheating, let the rolls rest for about 30 minutes.

    Cinnamon & Almond Rolls - 1
  7. With a brush, glaze the buns with the left over egg-white and then bake for about 25 minutes.

{ 5 comments… read them below or add one }

Lucy November 12, 2018 at 19:02

Hi Ola! I didn’t know that making these cookies is so easy! Is flour at a supermarket in the USA suitable for such cookies or should I use Polish flour?

You are a wonderful woman 🙂 I have just read your true story.



Ola Rokita November 12, 2018 at 21:35

Thank you Lucy! Unfortunately most supermarkets in the USA only carry Enriched All Purpose flour made from U.S. wheat that is often treated with roundup, causing the flour to contain traces of glyphosate. And, as mentioned in my blog, glyphosate in cumulative effect can be toxic. I certainly would not want my kids eating cookies made out of this flour. Some specialty supermarkets in the U.S. started carrying Italian flour that is not Enriched, but Italy imports bulk of it’s wheat from U.S., so you can’t be certain that the flour you’re buying at a premium price is really clean. After trying organic U.S. flour and a few other varieties, I have found that the Polish flour is still my favorite and leaves my gut feeling most comfortable. Listen to your gut, I say 🙂 Thanks for visiting my site.


Lucy November 13, 2018 at 09:14

Thank you Ola for your explanations. I will be happy to read your blog.



Evelyn Gilbert April 24, 2019 at 20:26

Hi Ola!! I LOVE your posts. You are so my hero! I am looking online to try and order : Polish flour type 550 but not having much luck tryin to find it. Any suggestions or should I look for a speciality grocery store perhaps? Missing you! And so inspired by you!


Ola Rokita April 26, 2019 at 05:48

Dear Evelyn,

Thank you for your kind words. I realize that Polish flour is not available in many places in the U.S. If you’re having trouble finding it locally, I am happy to send you a kilo of the 550 type so you can try testing it in your kitchen. Hopefully you’ll notice the difference in how you feel like I have. I’ll get in touch with you off-line. In the meantime I’ll check if there are places that might carry the flour.


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