What comes to your mind when we say “cinnamon roll”? That gooey swirl, the sweet smell of cinnamon, and that soft bite, right?
Today, we're sharing a tried-and-true cinnamon roll recipe straight from a professional bakery—P.C.T. This recipe doesn't need a mixer, just your hands and a little patience. Let's bake it together, step by step.
The BEST Cinnamon Rolls Recipe
Video by Preppy Kitchen
Where Did Cinnamon Rolls Come From?
While cinnamon rolls are now loved all over the world, they actually started in Sweden. Back in the 1500s, cinnamon was still a luxury. But after the 19th century, it became more common, and folks in Northern Europe began using it in baking.
Fast forward to today, Sweden even celebrates Cinnamon Roll Day every October 4th! Each Swede eats around 316 rolls a year—crazy, right? For them, it's more than just bread—it's a family tradition.
What Makes a Perfect Roll?
There are mainly two types of cinnamon rolls: the American kind and the Nordic kind. American-style rolls are fluffy and covered with frosting or icing—sometimes even yogurt cream. Nordic-style, called Kanelbulle, are denser, less sweet, and often topped with pearl sugar instead of frosting. They use butter, cinnamon, and a little cardamom for that deep aroma.
The Three Must-Have Ingredients
So what makes a cinnamon roll taste amazing? It comes down to these three essentials:
• Butter – it gives the dough that rich, soft texture.
• Sugar – both brown and light sugar create that caramel depth.
• Cinnamon – a mix of Ceylon and Vietnamese cinnamon gives warmth and complexity.
Optional bonus? A tiny pinch of clove powder for a cozy kick.
What You'll Need
Here's what we use to make about 6–8 rolls:
Dough:
• Bread flour: 195g
• Cake flour: 120g
• Yeast: 4g
• Glucose or sugar: 30g
• Salt: 5g
• Water: 195g
• Vegetable oil or butter: 15g
Filling:
• Butter: 50g (softened)
• Brown sugar: 30g
• Dark brown sugar: 20g
• Molasses: 20g
• Ceylon cinnamon: 4g
• Vietnamese cinnamon: 4g
• Clove: a pinch
Icing (Optional):
• Powdered sugar: 40g
• Lemon juice: 10g
• Water: 10g
• Cinnamon: 1 tsp
• Clove: a pinch
Tools: Mixing bowl, rolling pin, spatula, plastic wrap, baking tray, oven
Let's Make the Dough
1. Mix & Knead
Mix the dry ingredients first (flours, yeast, salt, sugar), then add water. Knead it like you're washing clothes until smooth. Add the butter/oil and knead until the dough becomes stretchy and glossy.
2. First Rise (Proofing)
Put the dough in a bowl with a little oil on the bottom and cover it. Let it rise for 1–1.5 hours (longer in winter). It should double in size.
Time to Roll
3. Roll It Out
Dust your work surface with a bit of flour. Flatten the dough into a rectangle, about 2–3 mm thick. Thinner dough gives more swirls, but be gentle so it doesn't tear.
4. Spread the Filling
You can either spread butter first and sprinkle the sugar mix on top, or mix everything into a paste and spread it directly. Either way works!
Shape & Bake
5. Roll & Cut
Roll the dough tightly from the long side. Slice it into even pieces and place them on a baking tray.
6. Second Rise
Let them rise again for about 30–45 minutes.
7. Bake
Preheat the oven to 180°C (350°F) and bake for about 15–20 minutes until golden.
8. Optional Icing
While they cool slightly, mix your icing and drizzle on top if you like things sweet and sticky!
Tips for Success
• If it's hot, use cold water for the dough so it doesn't rise too fast.
• Make sure the butter is soft, not melted, or the filling will leak.
• For crispier edges, bake a few minutes longer.
Let's Wrap It Up
We hope you're as excited to try this recipe as we are to share it! These cinnamon rolls are soft, warm, and full of cozy spice. Try them this weekend and let us know how yours turn out, Lykkers—tag us if you bake them!
Want more tips or sweet recipes like this? Just say the word—we've got plenty more goodies for you.
