You can find cinnamon buns around the world, but they originated in Northern Europe and are also very common in North America. Here are some of the cool names they are known by:
Norway: Kanelbolle, Skillingsboller and Kanelsnurr
United Sates:Cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail)
The photos on this page are from different cinnamon rolls that we made since I was a baby.
For generations, my family has been making these. I have been helping my mom make them since I was little, and she also helped her own mom make them when she was little. My favorite part is to brush on the butter… and to eat them.
My mom ate cinnamon rolls on Christmas morning when she was little, so she decided to also make them for us every year. A yummy tradition.
Cinnamon Roll Playlist!
I bet you didn’t know there were so many songs about cinnamon rolls! You’ll be singing the first one all day. 🙂
We came across a lot more but some were not family friendly. I decided to remove the ones with bad words, even if I liked the music.
CourseAnytime, bread, Breakfast, Brunch, Snack
CuisineAmerican, north american, scandinavian
Keywordcinnamon buns, cinnamon rolls
1/2cupwhole wheat flour
1 1/2cupsall-purpose flour
8tbspcold salted butterif unsalted, add 1/2 tsp salt
3/4cupwhole milkplus a bit more if needed
4tbspmelted, salted butter
2tbspcinnamon+/- to taste
1/4tspalmond extractor orange extract
1/4cupconfectioners sugaror more for desired taste/consistency
1tspmilk or wateror more for desired taste/consistency
Make the dough
Mix all of the dry ingredients. Cut in the butter until mixture appears to be all large crumbs. Add milk and stir to combine into one lump of dough. Knead on floured surface for 2 minutes.
On a floured surface, using a floured rolling pin, roll out the dough into a large rectangle of about 7×14 inches, about 1/4 inch thick. Brush entire surface generously with melted butter. Sprinkle cinnamon and sugar mixture over the butter evenly. Add butter and/or cinnamon/sugar mixture until the whole rectangle is covered and you almost can't see the dough. 🙂Gently roll the edge of one of the longer sides of the rectangle towards the other long side, pinching the dough together gently when rolled completely.Using a sharp knife, cut the roll into 1" thick slices. Place the slices into a baking pan, on their sides, spaced out a bit to allow spread.
You can bake immediately in a preheated 350 degree oven, but we like to let the flour absorb, sometimes even over night in the fridge.Preheat oven to 350 degrees.If rolls were in the fridge, allow to come to room temperature before baking. Bake for about 35 minutes, until the edges are browning slightly, turning the pan halfway through.
Mix extract of choice into powdered sugar with milk or water (milk will yield a creamer frosting, water more of a glazed icing). It should be watery enough to drizzle over the rolls, thick enough to hold its shape when you do so. Adjust ingredients to desired taste and consistency. When rolls have cooled at least 5-10 minutes, drizzle with icing and enjoy. We bet they will all disappear before the pan has time to fully cool. Yum.
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