I make a version of these cinnamon rolls almost every Christmas. The first time I did them was in 2010, inspired by the version in Lotta Jansdotter’s book. They are beauties. Everyone loves them. The basic recipe is for a version of Lotta’s gorgeous, homemade, hot out of the oven, laden with sugar and spice, golden, buttery, classic cinnamon rolls.
Basics of the cinnamon bun
To make cinnamon rolls, start by making a buttery yeast dough. I know some of you may shy away from yeast-based recipes because of the perceived difficulty, but these are really fun. One thing to know, it takes time. You need to let the dough rest and rise in different places, but most of the time it is inactive. So don’t let that stop you. Once you get the hang of it, you can play around with all sorts of fillings in future batches. If you want to discover something beyond cinnamon sugar, the filling can consist of jam, a sweet compound butter, and a flavored cream cheese filling. Have fun, experiment, and use this recipe as a starting point.
How to Make Cinnamon Rolls: The Process
This is how you make cinnamon rolls. Mix the dough. Let it rise. Roll it out. Put down the filling. Roll. Disc. (Freeze here if you go this route). Another climb. To bake. Lotta sprinkles her cinnamon rolls with pearl sugar before baking, which gives them a nice crispy top, but I know a lot of people like a thick icing – to the horror of some Swedes, I might add. Sometimes I serve these with sugar and icing on the side, and often I use the icing from these hermit cookies.
I’ve made small changes over the years and these are reflected here. Above is a frosted version of the cinnamon buns. Alternatively, you can simply sprinkle with sugar before baking. I’m adding instructions for both of them below. You can also play around with the flour. I’ve made versions with a percentage of rye and also whole wheat flour for a kiss of rusticity. There is some great insight into the comments too.
Make Ahead Magic
One of the great things about these cinnamon rolls is that you can cook them ahead of time. You can even freeze the pre-baked rolls. The night before you’re ready to bake them, let them thaw covered on your counter and bake them in the morning.
How to Make a Cinnamon Strudel Loaf:
This is a simple change to the cinnamon bun recipe listed below, and results in a nice, braided bread. Don’t be intimidated – it looks a lot harder than it is. Promise! The basic idea is this: Instead of cutting your two tubes with tightly rolled cinnamon bun dough into individual buns, cut each tube lengthways with a sharp knife and arrange them side by side. The following illustration shows you how to braid the strands. You should now have four “strands”. If you’re having trouble cutting, try getting your knife a little wet and cleaning it between each cut.
weave: Pinch the top ends together. Now take the left strand and move it over two strands (to the right) and under one strand back to the left. Switch to the other side: take the right strand and lift it over two strands to the left and back under one strand to the right. Repeat this process alternately from left to right until the loaf is done. I find it easiest to say out loud, “Over two, under one, over two, under one.” Pinch the ends and carefully lift them up and place them in a 9×5 loaf pan. It really doesn’t have to be perfect, just strive for a reasonably tight network.
Proceed with the recipe as written and let the twisted bread rise in a cozy place. You bake at the temperature indicated in the recipe, but longer with the twisted loaf – closer to 30 minutes. And with a loaf like this that you run the risk of a pasty interior when you bake it, I like to use an instant thermometer to make sure the interior hits around 190 ° F. If the top of your loaf turns darker before the batter is cooked, camp a piece of foil over it for the duration of the bake.
There are many ways to go from classic cinnamon rolls to something else. Here are some of the ideas that have come up over the years. For the vegans out there, Shannon notes, “1 cup of whole wheat flour and used coconut milk and a flax egg. Topped with Nutella and whipped cream.” I make a version of the frosting with creme fraiche, always a hit, but buttermilk is great too and easier to come by.
Danielle had this to add: “I added 1 teaspoon of a medicinal masala chai spice blend that I ordered from etsy and this overdone her!” I love this idea and I encourage you to experiment with other spice blends as well. I sometimes make these with a mixture of cinnamon, rose petals, and sesame seeds. It’s also hard to go wrong using some lemon peel on the bottom of your baking dish.
I hope you love this as much as we have over the years! If you are looking for Breakfast recipes Don’t miss this healthy granolaor the best Waffle recipe (seriously!) those classic pancakes loaded omelette, Tofu scrambled eggs, Herbal cream cheese scrambled eggs, and the baked oatmeal is always popular.