Estonian Kringle – A Twist on the Cinnamon Rolls


Oh the  aroma of  cinnamon  rolls  baking  in the  oven  !!!  It  sure  draws  the  kids  to the   kitchen. Such a  fun  way to wake them up in the  mornings .  Take  it up a notch and make  Estonian  Kringle. This delicious  loaf  ,  filled   with  buttery cinnamon sugar  looking  absolutely gorgeous .   This  intricate braid  is  much simpler  than   it looks  and  creates a  stunning  look .   The  shaping  technique  is  also known as Russian  Rose, and Russian braid  . Make a large  loaf or individual rosettes ,  and  start  the   day  with  a smile  ..

Kringle  is   essentially  a   cousin of cinnamon  roll . But   this  technique  can be used   with  various  other fillings  as  well . Making  this  from  scratch  for   breakfast does  not  mean that  you have  to  be  at  the  crack of  the   dawn to  do the  mixing  and  kneading  and waiting.  The  secret  is  to shape  it  and let  rise  in the  fridge. In the  morning  take the dough out , preheat the  oven  and  just  pop it  in.  Sit  back relax   and  enjoy   your  morning cup of  joe. Here is  how  ..

Sprinkle  the yeast on  1/4 C lukewarm  water (110°F) mixed  with 1 Tbsp sugar .  Set  aside  for  5  to 10 minutes  until it is  frothy .  Take  the flour and salt in a  large bowl . Mix  ,  make a  well  in the  center  and  pour in the  activated  yeast .

Add  butter  and  enough milk  and  knead  gently to bring  everything  together  into a  shaggy dough .   You can  add an  egg  to  the   dough  as  well .  Reduce  the  water a  bit  , by about 1/4 C , if  doing  so .  Knead   for  about  10 minutes  . The  dough  becomes  very soft  and  pliable  as  you  kneed .   If  too  sticky  add  a  few  tablespoons of flour , but  keep in mind  that  we  need  the  dough to be  soft  and  not  too firm . Cover  and  let  it  rise in a  warm  place  for  about  1  hour,  till  doubled in volume.

Prepare   the  filling . Here I have  used   cinnamon   sugar . Chopped  nuts   and  dry fruits are  another   favorite  to add.  Soften   the  butter  and  set  aside .   Notice the air bubble in the picture above .  This indicates  that  the  dough is  kneaded  well  and  stretches  without  tearing  easily .   Punch  down the   dough .   Cut  the   dough into  portions  depending  on the size of the  loaves  you are  making .

Roll  the  portions  out  into a   square   about  1/2 cm  thick .  Do not   worry   about  getting  perfect  shapes  here .   Spread  the   softened butter  over the   rolled out  dough   and  sprinkle  a  portion of  the  filling  over  it, leaving  an 1/2 cm  edge  on the   sides .  If  using  a  filling  with   nuts  and  fruits or  any other  chunkier  filling   leave a  slightly larger  boarder .  Roll   into a   log , encasing  all the  filling .

Using a  sharp  knife  slice  the  log  along the middle lengthwise  leaving  one  end  attached.  About 1/2 to  1  inch of  uncut portion  should  suffice.

Place one  of  the   sides over the other so that  the  cut  sides  are  facing up .  Repeat  this   till the   2  pieces  are   twisted  together , making   sure  that  as  they pass over   each other  the  cut  sides  always  face  up .  Once  you  reach the   turn the  ends  to  form a   circle  and  tuck the   ends  together  to form a  wreath.

Here  I have  made  small  buns , but one  can   as  easily make a  large  one. Ones  the   bread is  formed ,  brush the  remaining  butter on top , sprinkle  any remaining  fillings and  set  aside   for  about  30 minutes  until almost  doubled in  volume.

Planning a  morning bake  The  easiest  way for a  morning  bake  is  to make a  large  wreath  in an  8 or 9 inch cake  pan  the  previous  night .   Lightly  coat  the   top  with oil  and   cover   with a  plastic  wrap or  any  other airtight  cover  and  let  it  rise overnight in the   fridge . Save  the  remaining  filling  and  sprinkle on top  just  before  baking .

Pre-heat  the   oven to 400°F (200°F)  and  bake  for   about 10  minutes . Reduce the  heat  to  350°F  (175°F ) and   bake  for  an  additional  15 to  25  minutes .  The  final  baking  times  will  vary depending  on  the  size  of  the   loaves ,  fillings , ovens  etc .  Check on the  loaf  15  minutes into the  second  stage of  baking .

Serve  warm . For  an  extra  sweet  treat  drizzle  cream cheese icing  on top  or  dust  with

Estonian Kringle

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 30 minutes

Yield: One large loaf or about 6 individual loaves

Estonian Kringle

A delightful cousin of Cinnamon Rolls , Kringles are stunning to look at . The recipe makes a sweet bread , but overly sweet . For a sweeter version increase the sugar in the filling or drizzle icing .


Bread Flour - 360 gm
Milk - 150 gms (2/3 C)
Salt - 7 gms
Melted Butter - 2 Tbsp
Water -  60  gms (1/4 C)
Sugar - 1 Tbsp
Yeast - 2  Tsp
Butter - 4  Tbsp
Sugar - 4  Tbsp
Cinnamon - 1  tsp
Finely Chopped Walnuts - 1/4 C (optional)


Sprinkle the yeast on 1/4 C lukewarm water (110°F) mixed with 1 tbsp sugar . Set aside for 5 to 10 minutes until it is frothy .

Mix the flour and salt in a large bowl . Make a well in the center and pour in the activated yeast .

Add butter and enough milk and knead gently to bring everything together into a shaggy dough. Knead for about 10 minutes for a soft and pliable dough. If needed add a few more spoons of milk or flour. Cover and let it rise in a warm place for about 1 hour, till doubled in volume.

Soften the butter for the filling. Mix the cinnamon , sugar and chopped nuts for the filling.

Punch down the dough , and divide into desired portions. Roll each portion out into a square about 1/2 cm thick . Spread the softened butter over the rolled out dough and sprinkle a portion of the filling over it, leaving an 1/2 cm edge on the sides . Roll into a log , encasing all the filling . Slit the log lengthwise leaving about an inch on one end uncut . Twist the pieces over each other keeping the cut side up . Form the resulting coiled rope into a circle and tuck the ends in. Brush any remaining butter on top , and sprinkle the remaining filling on top. Set aside for about 30 minutes until almost doubled in volume.

Pre-heat the oven to 400°F(200°F) and bake for about 10 minutes . Reduce the heat to 350°F (175°F) and bake for an additional 15 to 25 minutes . Check on the loaf 15 minutes into the second stage of baking .

Cool on the rack . Cool completely before icing .

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