Cinnamon rolls



Rolled up, fluffy, and fragrant, in Sweden they are known as Kanelbulle, and are served during the fika, the traditional coffee break with a sweet treat. But it is in the United States that they became very famous and have spread all over the world under the name of cinnamon rolls. A brioche dough prepared with a method that is very common in America, where the dry ingredients are mixed together and the liquids are mixed separately and then combined together to obtain a soft dough. But what really makes cinnamon rolls irresistible is the presence of a delicious mix of sugar and cinnamon and the frosting poured just before serving.
The best time to serve these swirls? Obviously for breakfast or during the famous American brunch. But we liked them so much that we suggest them for almost any occasion: cinnamon rolls can really win everyone over!

Try also these variants:


Sugar 5 tbsp (60 g)
Type 00 flour 5 cups (615 g)
Brewer's yeast 1 ½ tsp (5 g)
Fine salt 1 tsp (5 g)
Water 4 oz (120 g) - at room temperature
Whole milk 4 oz (120 g) - at room temperature
Butter 2.8 oz (80 g)
Eggs 1.9 oz (55 g) - (about 1)
for flavoring and brushing
Sugar ½ cup (110 g)
Cinnamon powder 6 tsp (15 g)
Butter 1 tbsp (15 g) - for greasing the pan and brushing the dough
for glazing
Powdered sugar 1 ¾ cup (200 g)
Water to taste

How to prepare Cinnamon rolls

To prepare the cinnamon rolls start by melting the butter over low heat and then let it cool down once ready. Then pour all the dry ingredients into a bowl, namely the flour and sugar 1, the dry yeast (or fresh yeast crumbled directly into the bowl, 0.63 oz) 2 and the salt and mix 3.

Do the same with the liquid ingredients. In a bowl pour the water 4 together with the milk 5 and the lightly beaten egg 6.

Then continue with the melted butter that you have allowed to cool 7 and mix everything with a wooden spoon 8. At this point, combine the liquid ingredients with the dry ingredients 9

and, with the help of the spoon, mix until you obtain a combined mixture 10. Transfer it to the work surface 11 and knead by hand until you get a smooth and homogeneous ball 12 You can add a pinch of flour if necessary to work more easily. The dough is ready when your hands come out clean from kneading.

Grease a bowl with some butter 13 and place the dough inside 14, cover with plastic wrap and let it rise for at least 30 minutes at a temperature between 68°F and 77°F (alternatively, you can keep the bowl in the oven turned off but with the light on) 15.

Move on to preparing the seasoning mix. In a bowl pour the sugar 16 and the cinnamon powder 17, mix well and set it aside 18.

Take the leavened dough 19 and deflate it on a lightly floured work surface with the help of a rolling pin 20. Obtain a rectangle of about 20x14 inches 21

then brush with melted butter 22 and sprinkle with ¾ of the seasoning mix 23 making sure to distribute it over the entire surface 24.

At this point, you will proceed to roll up the dough. Start by gently lifting the bottom edge along the longer side, this way you will help to detach it from the work surface 25. Then proceed to roll up a bit at a time, making sure to roll tightly and without squashing the dough 26. Once you have the roll, you will need to shape it with your hands to obtain a length of about 19 inches, so hold one end with your hand and with the other apply light pressure towards the end you are holding, to give a uniform shape 27.

With a sharp blade divide the roll in half 28, divide one of the halves again in half 29 and from each subdivision, you should get 3 disks of the same size (about 1.2-1.6 inches). Continue the same way also for the other piece. You will get with these doses 12 rolls 30; you can slightly model them with your hands to round the shape.

Grease a rectangular pan of about 12x8 inches and sprinkle it with the remaining 1/4 of the seasoning mix 31. Place the rolls in the pan all in the same direction, spacing them about 0.4 inches apart 32. Once all the pieces are arranged, gently press with your fingers to make the shape of each roll uniform 33

and finally cover with plastic wrap, letting it rise for another 30 minutes at least 34. After the time, the swirls will have doubled 35, then proceed to baking. The cinnamon rolls bake in a preheated oven, in static mode, at 355°F for about 30 minutes. Once baked, let them cool completely 36.

To prepare the frosting, pour the powdered sugar into a container and add a bit of cold water a little at a time and start to mix 37, continue to add more if necessary, always one tablespoon at a time, until you obtain a viscous consistency 38 and finally sprinkle your cinnamon rolls with the frosting before enjoying them 39!


You can prepare the cinnamon rolls dough in advance: it will be enough to reduce the amount of yeast and store the dough in the refrigerator for 8-12 hours; the next day it will be enough to take out the dough and let it acclimate before continuing as per the recipe.

Once baked, the cinnamon rolls can be stored at room temperature (or in the refrigerator) for 1-2 days at most: but in this case, it would be advisable not to glaze them in advance, since this will become a shiny syrup that will soften the dough a lot.


If you want to make your cinnamon rolls more indulgent try adding some chocolate chips or soaked raisins to the rolled-out dough. Or try decorating them with granulated sugar before baking!


These famous swirls, whose origins trace back to Sweden under the name of Kanelbulle, are highly appreciated all over the world. In fact, it is thanks to the massive spread made possible by the United States, which marketed them under the name of cinnamon rolls, literally cinnamon rolled buns, starting from the first half of the 20th century. They are served warm for breakfast or during the famous coffee break called fika. They are appreciated all over the world and take on different nuances such as the presence of granulated sugar, raisins, or chocolate chips. Moreover, in the original version, the frosting is enriched with butter. But given the high fat content already present in the recipe, our version features a classic water-based frosting, which will not weigh down the taste and will still leave your cinnamon rolls fragrant and crisp.

For the translation of some texts, artificial intelligence tools may have been used.