Home Recepten* free recipes Pandushi di kokolishi – rolled cinnamon rolls
pandushi recipe antillean pandushi di kokolishi jurino

Pandushi di kokolishi - Curaçao cinnamon rolls

door Linda Terrizzi

The pandushi di kokolishi is a delicious sweet bread that is available at every bakery throughout the Antilles. the name “pandushi” literally means “sweet roll” and “kokolishi” refers to the shape, namely that of a snail shell.

They are best when they are warm from the oven. Make these tasty sandwiches yourself and spoil your 'loved ones' with a delicious breakfast!

By the way, did you know that with the dough of this pandushi you can also use one delicious cheesecake can make?



  • 500 gr flour
  • 2 tbsp sugar (for the yeast)
  • 1 bag of yeast (instant)
  • 1 tsp salt
  • 125 ml water
  • 150 ml milk
  • 50 gr melted butter
  • 150 gr sugar
  • 1 / 2 teaspoon of cinnamon
  • 50 gr melted butter
  • 50 gr (brown) caster sugar
  • 100 gr raisins
  • 1 / 2 teaspoon of cinnamon
  • 1 egg, jammed
  • 1 cup of cream cheese
  • 100 gr butter, at room temperature
  • 300 gr icing sugar
  • grated zest of 1/2 lime

Prefer a video?

Would you rather watch a video of this recipe? Which can! In about two minutes Linda will show you how to make these delicious Antillean pandushi:

Preparation of pandushi di kokolishi:

Mix the 2 tablespoons of sugar, the milk and the water and heat this together until it is lukewarm. (20 sec. In the microwave). Now dissolve the yeast in the mixture and then let it stand for 10 minutes, until the yeast starts to foam.

Place the flour in a large bowl. Mix in the cinnamon, the sugar and the salt. Then make a well in the center of the mixture.

Add the melted butter. Then gradually add the milk mixture until a smooth dough is created. Feel free to use more flour or water now. Knead the dough well and let it rise covered for 1 hour.

Sprinkle your worktop with flour and roll out the dough until it is about 1 cm thick everywhere. brush the dough with a thin layer of melted butter. Sprinkle the dough evenly with the raisins, the (brown) caster sugar and the cinnamon.

Roll the dough tightly and cut into slices about 2,5 cm thick.

pandushi recipe antillean pandushi di kokolishi jurino

Baking the pandushi:

Line an oven tray with baking paper and place the rolls next to each other. Preferably leave a little space on the sides, so that the rolls can rise slightly.

Then carefully brush the rolls with the beaten egg.

Let the rolls rise for an hour. Then heat the oven to 200 degrees (convection oven 180 degrees) and bake the rolls for about 18 minutes - or until they are nice and golden brown.

Tip: For a soft crust, you can put a cup of water in the oven while baking. The steam keeps the crust moist, which keeps the rolls nice and soft.

When the rolls are baking, mix all the ingredients for the frosting. When the pandushi di kokolishi are ready, pour a little frosting on each bun and let it dry.


The Complete Antillean Kitchen

This recipe is of course one from our cookbook 'the complete Antillean kitchen'. In that book you will find no less than 300 RECIPES Aruba, Bonaire en Curaçao.

From main courses to snacks and from cake to drinks… everything is included! Don't have your copy of the book yet? Click on the image below to find out more:

pandushi recipe antillean pandushi di kokolishi jurino
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Pandushi kokolishi - Antillean cinnamon rolls
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