Cinnamon Rolls


by: Bizzum Cook

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 here. Makes 2 pounds dough, enough for 10 cinnamon rolls.


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serves: 10

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


1 teaspoon vanilla extract

1 tablespoon grated orange zest

1 teaspoon ground cinnamon


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

how is this calculated?

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

2.  Roll the dough into a 14-inch square.

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

4.  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.

5.  Roll up the dough as tightly as you can.

6.  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.

7.  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.

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