Cinnamon Rolls

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Cinnamon Rolls
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Cinnamon Rolls

Added by: on Dec 22nd, 2010
Cinnamon rolls are made with a basic dough flavored with vanilla, orange zest, and cinnamon, covered with a sweet filling, rolled up, and then sliced to make the rolls. You can make cinnamon rolls with regular yeast or you can use a natural starter to give them more flavor. Both methods are given .. more >
Prep Time:
15 min
Cook Time:
1 h 10 min
Ready In:
1 h 25 min



Original Recipe Yield: 10 servings (10 cinnamon rolls)


  • Using a yeast starter
  • 1 1/2 teaspoons active dry yeast
  • 4 cups flour
  • 1 cup barely warm water
  • 2/3 cup cream
  • 1 egg
  • 1 teaspoon salt
  • Using a natural starter
  • 4 1/2 cups flour
  • 1/2 cup cream
  • 1 egg
  • 1 teaspoon salt
  • 2 cups natural starter
  • Flavorings
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated orange zest
  • 1 teaspoon ground cinnamon
  • Filling
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 1/2 cups light brown sugar
  • Oil for the pan
  • Egg wash
Nutrition Facts
Cinnamon Rolls

Servings Per Recipe: 10

Amount Per Serving

Calories: 631

  • Total Fat: 12.1 g
  •     Saturated Fat: 6.5 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 57.1 mg
  • Sodium: 658.4 mg
  • Total Carbs: 116.8 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 35 g
  • Protein: 12.8 g

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Cinnamon Rolls


Combine the filling ingredients in a saucepan over medium heat. Cook until smooth, stirring, about 5 minutes. Let cool.

Cinnamon Rolls


Roll the dough into a 14-inch square.

Cinnamon Rolls


Pour the filling mixture over the dough and spread it, leaving a 1/2-inch border.

Cinnamon Rolls


Start rolling the dough by folding over a tiny bit of one end and pinching it and continuing to roll it, bit by bit, as tightly as possible.

Cinnamon Rolls


Roll up the dough as tightly as you can.

Cinnamon Rolls


Trim off the uneven ends, then slice the roll into 1-inch-thick rolls by sliding a piece of dental floss under the roll and then pulling the ends, effectively cutting the roll into slices.

Cinnamon Rolls


Arrange the slices on an oiled or nonstick sheet pan. If you want the rolls to stick together, leave no room between them; otherwise leave at least 2 inches. Glaze the cinnamon rolls with egg wash then bake until golden brown.

Cooks' note:
To make a yeast-leavened dough: In a bowl, combine the yeast with 1 cup of the flour and the water and leave at room temperature for about 2 hours, or until doubled in volume. Add the remaining flour, the cream, egg, salt, and the flavorings. Knead in a stand mixer fitted with the dough hook at medium speed for about 7 minutes or by hand for about 12 minutes, or until smooth. Turn the mixer to high speed if needed to get the dough to slap against the sides of the bowl. Cover with plastic wrap and let rise at room temperature for about 1 hour, or until doubled in volume.
To make the dough with a natural starter: Combine the flour, cream, egg, and salt with the natural starter and the flavorings and knead and let rise as above, except count on a rising time closer to 6 hours.
To make the filling: In a heavy-bottomed saucepan over medium heat, combine all the ingredients and stir. When the butter has melted and the mixture is bubbling, turn the heat down to low and continue stirring for about 5 minutes, or until the mixture smells like butterscotch.
To make the rolls: Punch down the dough gently and press it into a 14-inch square on a smooth oiled surface, such as a large sheet pan. If the dough is very elastic and won't hold its shape, cover it with plastic wrap and let it rest in the refrigerator for 15 minutes, then try again. Spread the filling over the dough with an offset spatula, leaving a 1/2-inch border. Pinch along one wider side, so the roll starts out tight, and roll up the dough. Trim the ends, then slice the log into 1-inch rounds by sliding a piece of dental floss under one end of the log and pulling the two ends across each other. Place the rolls on an oiled or nonstick sheet pan, leaving at least 2 inches between the rolls to allow them to expand; cover with plastic wrap. Let proof at room temperature for about 30 minutes, or until slightly puffed.
Preheat the oven to 400°F. Brush the rolls gently with egg wash, and lower the oven temperature to 350°F. Bake for about 40 minutes, or until golden brown. Let the rolls cool on a cake rack.


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Ratings & Reviews:



By: Serena on May 9th, 2012

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