SOFT AND FRAGRANT CINNAMON ROLLS Classic Recipe with Irresistible Glaze
The cinnamon rolls, with their enveloping aroma and irresistible softness, are true comfort food that captures the heart and palate.
These delicious cinnamon swirls, originally from Northern Europe, particularly Sweden, where they are known as “kanelbullar,” have crossed the Atlantic Ocean to become a classic of American pastry.
Their popularity is due to the perfect combination of a soft and light dough,
a rich cinnamon filling that releases an intoxicating aroma, and a sweet glaze that completes everything with a note of indulgence.
They are ideal for a special breakfast, a delicious snack, a dessert to share with friends and family, bringing a touch of warmth and conviviality to any occasion.
The recipe I propose is designed to guide you step by step in preparing soft and fragrant cinnamon rolls, just like those you find in the best bakeries, but with the special touch of homemade.
Preparing them is easier than you think, and the result will surprise you, giving you a unique and unforgettable sensory experience.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 12 PIECES
- Cooking methods: Oven
- Cuisine: Italian
- Energy 442.84 (Kcal)
- Carbohydrates 81.72 (g) of which sugars 37.88 (g)
- Proteins 9.22 (g)
- Fat 10.17 (g) of which saturated 6.08 (g)of which unsaturated 3.62 (g)
- Fibers 2.32 (g)
- Sodium 250.63 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Cinnamon Rolls Ingredients Everything You Need for Assured Success
- 4 cups all-purpose flour (W 260 type Garofalo)
- 4/5 cup all-purpose flour (W 180 Barilla or Molino Spadoni)
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup water
- 5.5 tbsp butter (soft)
- 2 eggs (medium)
- 2.5 tbsp fresh yeast
- 2 tsp vanilla extract (or vanilla sugar)
- 1 tsp fine salt
- 1/2 cup granulated sugar (or cane sugar)
- 2 tbsp ground cinnamon
- 2 tbsp butter (for the surface and baking dish)
- 1 1/4 cup powdered sugar
- 2 tbsp water
Tools
- Bowl
- Saucepan
- Stand Mixer
- Plastic Wrap
- Rolling Pin
- Brush
- Baking Dish
How to Make Perfect Cinnamon Rolls Step-by-Step Procedure for an Unforgettable Result
To prepare the dough for Cinnamon Rolls, you can proceed either with a stand mixer (planetary mixer) or by hand. The first two steps are the same regardless of the method used.
Start by warming the milk and water just enough to make them lukewarm, around 95°F. This is the secret to waking up the yeast. Once it reaches the ideal temperature, remove it from the heat and dissolve the crumbled fresh yeast in it, stirring until completely dissolved.
In a separate bowl, lightly beat the eggs with a fork, then pour in the milk and yeast mixture and mix carefully to combine. Add the vanilla to flavor the dough and incorporate.
In the bowl of the stand mixer, add the flours, sugar, and a pinch of salt. Start the machine and gradually pour in the egg mixture, allowing it to combine. Once everything is well mixed, add the soft butter in pieces, one at a time, letting the dough incorporate it. Continue kneading until the dough is smooth and elastic, clinging to the hook.
If you don’t have a stand mixer, you can still achieve a perfect dough with a bit of manual labor. Start by following the first steps to activate the yeast and mix the liquid ingredients. Then, in a large bowl, add the flours, sugar, and salt. Make a well in the center and pour in the liquid mixture.
Start mixing with a fork, gradually incorporating the flour. When the dough begins to form, transfer it to a lightly floured work surface. Knead by hand for about 10-15 minutes until the dough is smooth and elastic. Add the soft butter in small pieces, gradually incorporating it into the dough. Continue kneading until the butter is fully absorbed, and you have a smooth and homogeneous dough.
Whether you used a stand mixer or proceeded by hand, transfer the dough to a lightly floured surface and form a smooth ball. Place it in a buttered bowl, cover it with plastic wrap, and let it rest in a warm place for about two hours, or until it doubles in volume.
In the meantime, mix the sugar with the cinnamon in a bowl. Butter the baking dish, then sprinkle the bottom with part of the sugar and cinnamon mix.
Once risen, roll out the dough on a floured surface, forming a rectangle with the rolling pin. Brush the surface with melted butter, then sprinkle with the remaining sugar and cinnamon mix. Gently roll the dough from the long side, forming a compact roll. Wrap in plastic wrap and let it rest in the fridge for half an hour to firm up.
After the time has passed, cut the roll into 12 slices about 1.5 inches thick. Arrange the swirls in the baking dish, gently pressing them down, and let them rise for another hour.
After the time has passed, bake the cinnamon rolls in a preheated static oven at 392°F for about 20 minutes, until golden brown. Take them out of the oven and let them cool
While the swirls are cooling, prepare the glaze: mix the powdered sugar with water until you get a smooth and viscous consistency. Pour the glaze over the swirls and enjoy, they will be even tastier warm!
STORAGE
The Cinnamon Rolls swirls can be stored at room temperature for 2-3 days, or in the fridge for a week.
ADVICE FOR INGREDIENTS AND SUBSTITUTIONS:
FLOURS: The W260 and W180 flours are ideal for achieving elastic dough. I used Garofalo W 260 flour for the W 260 flour, while both Barilla flour and Molino Spadoni “00” work well for the W180 flour. Alternatively, Caputo “Pizzeria” flour or a blend of Manitoba and 00 flour are excellent options.
MILK: Whole milk gives the dough softness. It can be replaced with plant-based milk for a vegan version.
BUTTER: A key ingredient for softness. It can be replaced with vegetable margarine, although the result won’t be the same.
SUGAR: I used granulated sugar, but you can replace it with cane sugar for a caramelized note.
CINNAMON: Ground cinnamon is the main aroma. It can be enriched with nutmeg or cardamom for an extra spicy touch.
GLAZE: Traditionally made with powdered sugar and water. It can be turned into a cream cheese glaze by mixing spreadable cheese, powdered sugar, and milk or lemon juice.
CINNAMON ROLLS VARIANTS:
Chocolate cinnamon rolls: add chocolate chips or cocoa powder to the dough or filling.
Apple cinnamon rolls: add pieces of caramelized apple to the filling for a fruity touch.
Salted caramel cinnamon rolls: add salted caramel sauce to the glaze for an irresistible flavor contrast.
Vegan cinnamon rolls: replace butter with vegetable margarine and milk with plant-based milk.
Extra Soft Cinnamon Rolls with Cream – Cinnabon: A version gaining popularity on the web, also known as Cinnabon, where liquid cream is added before baking. It is recommended to use about 120 ml of liquid cream for a tray of cinnamon rolls. After placing the cinnamon rolls in the tray, evenly pour the liquid cream over the surface, then bake them as indicated in the classic recipe. This step makes the cinnamon rolls extremely soft and moist.
CINNAMON ROLLS WITH BIMBY
Dough:
Pour milk, butter, and yeast into the bowl: 2 min. 37°C speed 2.
Add flour, sugar, egg, and cinnamon: 10 sec. speed 4.
Knead: 4 min. Knead function.
Transfer to a greased bowl, cover, and let it rise until doubled.
Filling:
Pour butter, brown sugar, and cinnamon into the cleaned bowl: 30 sec. speed 4.
Roll out the dough, spread it with the filling, and roll up.
Cut the roll into 12 slices and place them in a baking dish.
Let it rise for another 1 hour.
Bake in a preheated oven at 374°F for 15-20 minutes.
Glaze:
Pour butter, spreadable cheese, and powdered sugar into the cleaned bowl: 1 min. speed 3.
Spread the glaze on cooled cinnamon rolls.
Notes:
Rising times may vary depending on room temperature.
Check the baking of cinnamon rolls, as every oven is different.
The glaze can be customized with lemon juice or other flavors.
HISTORY AND ORIGINS OF CINNAMON ROLLS:
The cinnamon swirls, also known as “kanelbullar” in Sweden, have deep roots in Nordic pastry tradition. Their history begins in the 18th century when cinnamon, a precious and expensive spice, started becoming more accessible.
Swedish bakers began experimenting with this fragrant spice, creating rolled treats that quickly became a symbol of celebrations and special occasions. With the wave of Swedish immigration to the United States in the 19th and 20th centuries, cinnamon rolls crossed the ocean, capturing Americans’ hearts with their unique flavor and soft texture.
In the United States, the recipe evolved, becoming richer and more indulgent, often enriched with cream cheese glaze or other creative variations. Today, cinnamon rolls are a beloved treat around the world, a symbol of warmth and conviviality, perfect for any moment of sweetness.
