• Susan Caldwell

Rolling Out The Dough (& Fun!): Cinnamon Rolls

Who doesn't love an amazing cinnamon roll? While a cinnamon roll is a sweet roll served commonly in Northern Europe and North America, in Denmark, it is known as Kanelsnegl; 'cinnamon snail' and is a form of wienerbrød.

These easy cinnamon rolls are perfect for yeast beginners mainly because they only require 1 rise. Each cinnamon roll is so amazingly soft with the most delicious cinnamon swirl throughout! They’re fluffy, soft, and topped with a wonderful vanilla light glaze.


  • 2 and 3/4 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 teaspoon salt

  • 2 and 1/4 teaspoons yeast or any instant yeast (1 packet)

  • 1/2 cup milk

  • 1/4 cup water

  • 3 Tablespoons unsalted butter

  • 1 large egg


  • 3 Tablespoons unsalted butter, softened to room temperature

  • 1 Tablespoon ground cinnamon

  • 1/4 cup granulated sugar


  • 1 cup confectioners’ sugar

  • 1/2 teaspoon pure vanilla extract

  • 2–3 Tablespoons strong coffee or milk


Make the dough: Mix the flour, sugar, salt, and yeast together in a large bowl & set aside. Combine the milk, water, and butter together in a bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch. Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl, cover loosely, and let rest for about 10 minutes.

Fill the rolls: After 10 minutes, roll the dough out in a rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.

Rise: Loosely cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!

Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°. Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.

Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.


Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.

Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.


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