The smell of homemade cinnamon rolls is one of my favorite scents during the holidays. I find myself giddy over the aroma of butter, cinnamon, and sugar baking in swirls of enriched, yeast dough slowly permeating through each and every crevice of the house and up the stairs. There’s a reason you can buy cinnamon roll scented candles in the store.
The Map of Cinnamon Rolls
Variations of cinnamon rolls, AKA sticky buns or sweet rolls, are found all over the world. There are the well-known Chelsea Buns in the UK, matcha rolls in China (with matcha powder in the dough), and cinnamon rolls made with sesame paste in Japan. The medal of origination, however, belongs to Sweden. There, they are called Kanelbullar (kahKNEALboolar) which means… surprise! “cinnamon roll”. In fact, October 4th is National Cinnamon Bun Day in Sweden.
Cinnamon Rolls: a MUST for the Holidays
For decades I’ve made many cinnamon roll variations to include maple syrup and pumpkin in the dough. The traditional Swedish version includes cardamom and isn’t quite as heavy as an American version. What I love about cinnamon rolls is the versatility of the filling and topping. You can’t go wrong adding any preferred holiday spices, nuts, and dried fruit. While I tend to make them around the holidays, cinnamon rolls are enjoyed anytime of year.
My Cinnamon Roll Version
With cinnamon rolls being a favorite in my household during the holidays, I felt it was time to share a recipe. This recipe is a traditional American version with an enriched, yeast dough filled with butter, brown sugar, and cinnamon. What I like about my recipe (aside from the light and airy bread) is the almond flavored powdered sugar icing.
The Fascination with Cinnamon Rolls
Americans love cinnamon rolls. That special, reminiscent smell is like a time travel capsule of nostalgia that harkens back to simpler times. Maybe that smell reminds you of being a kid at grandma’s house. Or, maybe it transports you back to those teenage, hanging-out-at-the-mall days walking past that famous cinnamon bun store.
Regardless, whether bakery-bought, from a can, or fresh from the oven, cinnamon rolls are like that comforting, full-of-love hug from grandma. Again, there’s a reason you can buy cinnamon roll scented candles. 😉
My Cinnamon Roll Adventure
The Ingredients
Okay, so I guess it’s not really an adventure for me, since I’ve been making these for years. However, I slightly modified my recipe to make it just right to share with you. Let’s check out the ingredients.
The basic dough ingredients include yeast, milk, butter, granulated sugar, salt, eggs, vanilla, and all-purpose flour.
The filling ingredients include brown sugar, ground cinnamon, and butter. For optional holiday ingredients, you can add your favorite nuts or dried fruit.
The icing ingredients include powdered sugar, almond extract and/or vanilla, and milk of any kind. For optional holiday topping ingredients, you can top your buns with nuts or dried fruit. See the recipe below for suggestions and quantities.
Start by Activating the Yeast
I find it easiest to make the dough using a stand mixer, but you can always stir the ingredients in large bowl. Whisk together 4 ½ teaspoons of yeast and a ½ cup milk that has been heated to 100˚F-110˚F (in the microwave for 30 seconds). Whisk until the yeast is dissolved. Then, set it aside for ~10 minutes until activated meaning it’s bubbly and frothy.
TIP: If you would like to activate the yeast a couple of minutes quicker, measure out all of the sugar from the dough ingredients and remove 1 tablespoon. Add that tablespoon to the yeast and milk. The extra sugar quickens the activation process.
Heat the Milk & Butter & Add Sugar & Salt
In a small measuring cup, add ½ cup milk and 4 tablespoons of softened (or diced cold) butter. Heat both in the microwave for 30 seconds. Stir until butter is melted adding 5 to 10-second increments until butter is completely melted.
Stir in 1/2 cup of sugar and 1¼ teaspoons of salt if using salted butter. If using unsalted butter, then you’ll need 1½ teaspoons of salt. Set that aside until the mixture has cooled to 100˚F-110˚F. Depending on how much you heated your mixture, you may not have to wait at all.
Once the milk mixture has cooled, whisk it into the yeast mixture. Crack 2 eggs separately into a small bowl. Beat and add each egg to the wet ingredients. Pour in 1 tsp vanilla and whisk all ingredients.
Add the Flour, Half at a Time, & Knead
Gradually whisk in 2 cups of flour. Since the dough has thickened with the first half of the dough, transfer the dough to the machine. Add the dough hook and run the machine on low (levels 1-2). Gradually add in the other 2 cups of flour. If the dough is still sticky, add 1 tablespoon of flour at a time until the dough is elastic, tacky, and pulls away from the bowl. It should not be sticky or look dry. Stop the machine occasionally and use a spatula to scrape down the bowl edges.
TIP: If by hand, stir the flour into the wet ingredients. Once the mixture becomes too thick to stir, begin kneading by hand on a floured work surface.
Knead in the stand mixer for 8-10 minutes. If kneading by hand, knead for 10 minutes on a lightly floured surface adding flour as needed.
Time to Rise
Once the kneading is done, scrape down bowl edges using a spatula (or place the kneaded dough back into the bowl). Use cooking spray to spray the top and sides of the dough. Cover the bowl with a towel or plastic wrap. Place it in a warm area to rise for about an hour or so until doubled in size.
In the meantime, prepare a 9×13-inch baking pan by greasing it with butter or cooking spray and set it aside.
Dough has Risen: Time to Roll Out & Fill
Use a spatula to deflate the dough. Turn it out onto a lightly floured work surface. Pat and/or roll out dough to an 18×12-inch rectangle. I start by patting out the dough into a rough rectangle and then roll it out to appropriate size.
Brush or spread on 6 tbsp softened butter. Brush from end to end and edge to edge.
In a small bowl, use a fork and combine 1 cup of brown sugar and 1½ tablespoons of cinnamon. Sprinkle the cinnamon mixture over the butter. At this point, you can add a ½ cup of chopped dried fruit like cranberries and ½ cup of chopped nuts like pistachios or almonds. Pat the filling mixture lightly into the dough to prevent the mixture from falling out.
Starting at one short end, roll up the dough tightly into a log with the seam side down.
Slice & Place in Pan to Rise
Cut the log into 12 relatively equal slices. You can eyeball your cuts or try for more accurate measurements. If accuracy is your thing, measure the log length (should be 12 inches), divide by 12, and make marks on the dough with a knife in 1-inch increments. Then, cut your 12 slices and place each cut-side down in the pan as you cut them. They should touch each other to provide support as they rise. I always fit 3 rolls across and 4 rolls down the pan.
Cover the pan and allow the rolls to rise in a warm area for 30 to 45 minutes until nearly doubled in size.
During the last 20 minutes or so of rising, preheat the oven to 350˚F (177˚C).
Risen Rolls are Ready for Baking
Since the rolls have almost doubled in size, it’s time to bake! Remove the covering and place them on the center rack in the oven to bake for 20 to 25 minutes or until golden brown.
Rolls Done!
Check them out; hot from the oven. They need to cool in the pan before adding the icing.
Make the Icing & Frost the Rolls
While the rolls cool, make the icing. In a small bowl, stir together 1½ cups of powdered sugar and a ¼ teaspoon of almond extract and/or ½ teaspoon of vanilla extract. Then, with a whisk or fork mix in 1 tablespoon of milk. Add another 1 or 2 tablespoons until you reach the consistency you want.
TIP: If you want to completely frost and cover each roll, you can double the icing ingredients.
Use the whisk or fork to drizzle the icing over the rolls. Be sure to drizzle well adding to the edges, ends, and center. At this point if you want to highlight the almond flavor in the icing, you can sprinkle thinly sliced almonds. The icing will harden as it sits.
For an extra holiday twist, sprinkle chopped dried cranberries and/or pistachios over the icing before it hardens.
Cinnamon Roll Close Ups
This image is a close up of one of the corner rolls. Notice the substantial height. You can see the many air pockets and the bread has a nice stretch. The layers of cinnamon and sugar are visible and the icing has oozed down into the center of the roll. YUM!
Make Ahead Directions
You can make the cinnamon rolls the night before and bake the morning you want to eat them. Just allow them to sit in a warm area for about an hour and a half until almost doubled in size. It will take longer to rise after being in the fridge because the rolls need to warm up to room temperature first. Then, bake and frost them as described.
You can also make AND bake the rolls ahead of time. Once frosted and cooled, cut and wrap the rolls them individually. Place all rolls in a freezer bag. When ready to consume, remove as many as you would like. Thaw on the counter for 30 minutes or so. Then, heat in the microwave and enjoy.
Cinnamon Roll Storage
You can store the rolls covered and on the counter for a couple of days. Keep in mind they begin to dry out the longer they sit. For longer storage, wrap them well and place in the freezer until you’re ready to consume them.
Cinnamon Roll Final Thoughts
I have made lots of cinnamon rolls over the years, but these tend to be our favorite, standard version. I usually make them for Thanksgiving or Christmas as they are great for making ahead and serving to guests for breakfast with fresh fruit. These can be made and enjoyed year round. I, personally, love(d) to eat them for dessert. 😊
Baker’s Perspective
This cinnamon roll version is certainly very American in nature with a basic, enriched dough, a simple 3-ingredient filling, and a basic powdered sugar icing. What’s great about this recipe is its versatility for adding whatever you would like to the filling and topping. Using the stand mixer makes kneading easy and limits the amount of flour added, so you don’t end up with a heavy, dense dough. The pliable dough is easy to manipulate and holds its shape well once rolled. If the right amount of flour is added, the dough will remain sturdy and hold its structure as it rises. If there’s too much flour, the dough will be dense. The key is adding the right amount of flour.
Taster’s Perspective
This is a well balanced roll. While the bread is soft, light, and airy, it has just enough structure to support the filling and topping. The cinnamon stands out, but it is called a CINNAMON roll. We love the almond flavoring in the icing, but you could certainly leave it out and just add vanilla. While we find the quantity of icing just right for balancing out flavor, you could double the icing and frost each roll like a cupcake; that would make a super rich and sweet roll. Whew! It really is rich enough!
If interested, check out my video on making these rolls. “Favorite Cinnamon Rolls: Enriched Dough Filled w/ Swirls of Butter, Cinnamon, & Brown Sugar“.
My Favorite Cinnamon Rolls
Ingredients
Dough Ingredients:
- 4 ½ tsp (2 pkg or ½ oz) active dry yeast
- 1 cup (8 oz) milk divided at 100˚F-110˚F (38˚C-43˚C)
- 4 tbsp (2 oz) butter softened or diced
- ½ cup (100 g) granulated sugar
- 1¼ tsp (7.5 g) salt if using salted butter; 1½ tsp salt (9 grams), if using unsalted butter)
- 2 large eggs beaten
- 1 tsp (.15 oz) vanilla
- 4- 4½ cups (480-540 g) all-purpose flour start with minimum amount and add 1 tbsp at a time, as needed
Filling Ingredients:
- 1 cup (~218 g) packed brown sugar
- 1½ tbsp (9 g) ground cinnamon
- 6 tbsp (¾ stick or 3 oz ) butter very soft but not melted
- ⅓-½ cup chopped dried cranberries optional holiday addition
- ½ cup chopped nuts pistachios, almonds, walnuts, pecans, or preferred nut (optional)
Icing Ingredients:
- 1½ cups (180 g) powdered sugar
- ¼ tsp (.04 oz) almond extract &/or ½ tsp (.08 oz) vanilla
- 1-3 tbsp (½-1½ oz) almond milk or other milk (amount will depend on preferred consistency)
Holiday Decorative Optional Topping Finishes:
- ⅓-½ cup chopped dried cranberries sprinkled on top of the iced rolls before the icing hardens
- ⅓-½ cup chopped pistachios or thinly sliced almonds sprinkled on top of the iced rolls before the icing hardens
Instructions
Dough Directions:
- In a stand mixer bowl, whisk together yeast and ½ cup (4 oz) milk that has been heated to 100˚F-110˚F (38˚C-43˚C) (in the microwave for 30 seconds). Whisk until yeast is dissolved. Set aside for ~10 minutes until bubbly and frothy.TIP: To activate the yeast a little quicker (couple of minutes), measure out the total sugar (from the dough ingredients) and remove 1 tbsp to stir into the yeast and milk.
- Heat ½ cup (4 oz) milk and diced butter in the microwave for 30 seconds. Stir until butter is just melted adding 5 to 10-second increments until butter is completely melted.TIP: Either very soft room temperature butter or diced, cold butter melts more quickly as warmer butter or less mass requires less heat. If heating just until butter is melted, you likely don't need to let it cool. It will be at just the right temperature between 100˚F-110˚F (38˚C-43˚C).
- Stir in sugar and salt. Set aside until mixture has cooled to 100˚F-110˚F (38˚C-43˚C), if needed. The mixture may already be cool enough to use.
- Whisk milk mixture into yeast mixture. Add beaten eggs and vanilla.
- Whisk in 2 cups (240 g) of flour. Use the dough attachment of your stand mixer and begin on low speed (levels 1-2). Add another 2 cups (240 g) of flour gradually while the machine is running. Once you reach 4 cups (480 g), only add 1 tbsp at a time until the dough is elastic, tacky, and pulls away from the bowl. It should not be sticky or look dry. Stop the machine occasionally and use a spatula to scrape down the bowl edges.TIP: If you don't have or not using a stand mixer, stir the remaining flour using a spoon. As the dough becomes too thick to stir, transfer dough to a floured surface and begin kneading.
- Knead in the stand mixer for 8-10 minutes. If kneading by hand, knead for 10 minutes.
- Use a spatula and scrape down bowl edges. Spray the top and sides of the dough with cooking spray. Cover the bowl with plastic wrap or towel (or both) and place the bowl in a warm area to rise for 1-1½ hours or until doubled in size.
Filling Directions:
- Once the dough has risen, deflate it in the bowl with a spatula and turn it out onto a lightly floured work surface. Pat or roll out dough to an 18×12-inch rectangle.
- Brush or spread (using a spatula) on softened butter from end to end and edge to edge. In a small bowl, use a fork to combine brown sugar and cinnamon. Sprinkle the cinnamon mixture over the butter (and dried cranberries or nuts, if adding) and pat the mixture lightly into the dough.TIP: Spread the filling ingredients all the way to the edges, so you'll have filling in the 2 rolls ends.
- Starting at one short end, roll up the dough tightly and seal the edges. Cut into 12 slices. Place each roll in a well-greased 9×13- inch pan touching each other. Cover with plastic wrap or towel and allow the rolls to rise in a warm area for 30 to 45 minutes until nearly doubled in size.TIPS: If you find the 2 end rolls a little too gnarly in shape, you can cut off ~½ inch from both ends before slicing into 12 rolls. In a 9×13-inch pan, you can fit 3 rolls across and 4 down. A serrated knife or unflavored dental floss works well to cut the rolls and prevents smashing as you slice. If a roll or so tries to unravel after you place it in the pan, use your fingers to seal it.
- During the last 20 minutes or so of rising, preheat the oven to 350˚F (177˚C).
Baking & Icing Directions:
- Bake for 20 to 25 minutes or until golden brown. While the rolls cool, make the icing.TIP: If you frost the rolls while they are still very warm, the icing will melt into the rolls. If you want to visually see the hardened icing on top, wait for the rolls to cool (at least on the top) before adding the icing.
- In a small bowl, add the powdered sugar and extract(s). Whisk in the milk, 1 tbsp at a time, until you reach the consistency you want. Use a small whisk, fork, or spoon to drizzle the icing over the rolls. TIP: If you want more icing, double the icing ingredients. By doubling these ingredients, you'll have enough icing to frost each roll like a thinly frosted cake. Talk about SWEETNESS!!
- For an extra holiday twist, sprinkle dried cranberries and/or pistachios over the icing before it hardens. If you want to highlight the almond flavoring in the icing, sprinkle sliced almonds over the icing before it hardens. Serve and enjoy!
Video
Notes
Check out some other sweet treat recipes!
Nutella Swirl Pumpkin Pie with Gingersnap Cookie Crust
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