There’s something irresistibly comforting about the aroma of freshly baked cinnamon rolls wafting through the air. These soft, pillowy pastries, swirled with cinnamon-sugar filling and crowned with a rich caramelized glaze, have earned their place as a beloved classic in bakeries and homes worldwide. But cinnamon rolls are more than just a treat; they’re a celebration of culinary history, indulgence, and creativity. From their humble beginnings in Europe to becoming a breakfast staple and dessert icon in modern times, cinnamon rolls have an intriguing story to tell
The history of the cinnamon roll traces back to Europe, particularly Sweden, where it is known as kanelbulle, a staple of Swedish fika culture. The Swedes are credited with popularizing this pastry, which was traditionally flavored with cardamom in addition to cinnamon, giving it a distinctive taste. By the 1920s, the cinnamon roll had made its way across the Atlantic, evolving to suit American palates with richer doughs and sugary embellishments. The addition of inventive glazes, like the caramelized butter and brown sugar topping baked into sticky buns, elevated the dish into a culinary masterpiece. Today, cinnamon rolls and their caramelized cousins are a global phenomenon, adapted and cherished in countless variations.
Cinnamon rolls are part of a larger family of roll-style desserts, each with its unique charm. In Austria and Hungary, for instance, you’ll find schnecken, a spiral pastry similar to the cinnamon roll but often filled with nuts, raisins, or poppy seeds. In Germany, the zuckerschnecke, or “sugar snail,” boasts a simple sugar glaze. Across the world, cultures have embraced the concept of rolled and filled pastries, from sticky buns in the United States to kouign-amann in Brittany, which features layers of caramelized sugar and butter.
What sets cinnamon rolls apart is their perfect balance of softness, sweetness, and spice. The caramelized glaze, made with butter and brown sugar and baked beneath the rolls, offers an added layer of decadence. When the pan is inverted after baking, the glaze oozes over the golden spirals, creating a glistening topping that is as visually stunning as it is delicious. This rich, buttery finish enhances the warm spices of the filling and transforms the rolls into a dessert centerpiece.
Occasionally, I’ll make the cream cheese frosting from my Carrot Cake to top these with (over the glaze, of course!) While these Cinnamon Rolls are so good as is, sometimes you just want a thick layer of Cream Cheese Frosting on them!
Cinnamon Rolls
Ingredients
Milk Mixture
- ½ cup milk
- ¼ cup white sugar
- ¼ cup butter
- 1 tsp salt
Yeast Mixture
- 1 tsp white sugar
- 2¼ tsp active dry yeast
- ½ cup warm water
Remaining Dough Ingredients
- 2 eggs large, beaten
- 4 cups all-purpose flour divided
Glaze
- 1 cup unsalted butter
- 1 cup brown sugar
Filling
- ¾ cup brown sugar
- 1 tbsp ground cinnamon
- ¼ cup unsalted butter softened
- (pecans and/or raisins optional)
Instructions
- Warm the ½ cup milk in a small saucepan until it bubbles, then remove from heat.
- Mix in ¼ cup white sugar, ¼ cup butter and 1 tsp salt; stir until the butter is melted. Let cool until lukewarm.
- While the milk mixture cools, in a small bowl, dissolve 1 tsp white sugar and 2¼ tsp active dry yeast yeast in ½ cup warm water. Let stand until creamy, about 10 minutes.
- In a counter top mixer or large bowl, combine the yeast mixture, lukewarm milk mixture, 2 eggs and 1½ cups of the flour; stir well to combine. Mix in the remaining 2½ cups flour, ½ cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead (or knead with with counter top mixer) until smooth and elastic, about 6-8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap.
- Let rise in a warm place until doubled in volume, about 1-1½ hours.
- While dough is rising, melt 1 cup unsalted butter in a small saucepan over medium heat. Stir in 1 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan.
- Combine ¾ cup brown sugar and 1 tbsp ground cinnamon; set aside.
- Turn dough out onto a lightly floured surface and roll into an 18x14 inch rectangle.
- Spread approximately 2 tbsp of the softened butter over dough, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. If desired, add raisins and/or pecans.
- Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tbsp butter.
- Slide a long piece of thread under the roll, cross the thread and pull quickly to slice the rolls into approximate 1" widths. Carefully place rolls on their sides in the prepared pan.
- Cover and let rise for 1-2 hours or until doubled in volume.
- Preheat oven to 375°f near the end of the 2nd rising time.
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for about 5 minutes, then invert onto serving platter. Scrape any remaining filling from the pan onto the rolls.
Nutrition
Authentic Recipes
We guarantee that all of our recipes are authentic recipes; they're developed, cooked or prepared, and enjoyed in our home. We are not professional, or even mediocre, photographers, and occasionally create AI images when photos don't turn out. None of the recipes on this website are created or modified using AI, and they never will be.
- Ham & Bean Soup - February 2, 2025
- Imbolc and Groundhog Day - February 2, 2025
- Reduce Dependence on Imported Vegetables - February 1, 2025