sweet roll

These buttery and delicious cinnamon rolls are ready in about an hour and are a family favorite!

Super Easy Cinnamon Rolls Recipe

milk (110 degrees)

tbsp sugar

tsp active dry yeast

flour

sugar

butter (softened)

eggs

salt

brown sugar

tsp cinnamon

nutmeg

tbsp butter

cream cheese (softened)

powdered sugar

tsp vanilla extract

Warm the milk to 110 degrees (not too much warmer or it can kill the yeast) then stir in 1 tbsp of sugar. Sprinkle the yeast over the milk. Let rest for 5 to 10 minutes and the yeast should foam. If it does not, start over with new yeast.

Meanwhile, in the bowl of your mixer combine the flour, sugar, butter, eggs and salt and mix until combined. Add the milk/yeast mixture and use the dough hook to knead to a slightly sticky dough ball.

Transfer the ball to a lightly greased bowl and cover with a towel. Let sit in a warm spot for 1 hour until dough doubles in size.

Punch down the dough and place on a lightly floured surface. Roll out to about 12" x 16" long.

For the Dough:

Combine the brown sugar, butter, cinnamon and nutmeg in a bowl and mix until combined and crumbly. Sprinkle evenly over the rolled out dough, making sure to reach all the edges.

Starting with the long edge, roll up the dough, making one long tube. Use a sharp serrated knife to cut the dough into 12 equal size disks.

Place the disks, cut side up in a lightly greased 9x13" pan and cover with a damp towel. Let rise for another 30 minutes.

Bake in a 350 degree F preheated oven for 20 to 25 minutes, or until tops are lightly golden brown.

For the Filling:

While the cinnamon rolls are baking make the icing by combining the butter and cream cheese in a bowl and mixing until smooth. Add the powdered sugar and vanilla and mix until light and fluffy.

Spread the icing over the warm cinnamon rolls and enjoy!

For the icing:

These Swedish cardamom buns have a wonderful warm spice flavor and are gently sweet - a delicious coffee-time treat.

Swedish cardamom buns

milk (120 milliliters)

tsp fast acting yeast

unsalted butter (30 grams, softened)

tsp cardamom

all purpose flour

unsalted butter (42 grams)

cardamom

sugar sugar

Warm the milk gently until it just starts to bubble then remove from the heat and set aside to cool slightly. Once it&#x27;s tepid, sprinkle the yeast over the top and set aside while you prepare out other ingredients.

Mix together the softened butter, sugar and cardamom. Add the salt to the flour. Mix the butter mixture into the yeast and milk mixture then gradually add the flour. Once combined, turn it out on to a lightly floured surface and knead for around 5 minutes. Note, you can also do the mixing and kneading in a stand mixer.

Put the dough into a clean, lightly-oiled bowl and cover. Set aside in a warm place for around 40 minutes to double in size.

Forming dough &amp; first rise (40min)

When the dough is almost done with it&#x27;s first rise, mix together the butter, sugar and cardamom for the filling.

Roll the dough out into a long, thin rectangle, approx 21 in x 7in (52x18cm). Spread the filling evenly over the top then fold the dough to be three layers thick - first fold one third (short end) over to halfway across the rest of the dough, then fold the other side over the top. The layered piece of dough will be roughly square.

Cut the dough into 6 even strips crosswise (so they are joined on either side), trimming slightly on either end if needed. Then, split each strip in the middle almost all the way but leaving the one side joined (see pics above).

Take one piece of dough and twist the two strips together, then tuck one end in between where they join, and loop the other end over and through the middle of the loop you have formed. Repeat with the other pieces of dough.

Mixing filling and forming buns

Put the formed buns on a baking sheet lined with a silicone mat or parchment, cover and set aside to prove for around 30 minutes. Meanwhile, preheat the oven to 425F/220C.

Lightly brush each bun with egg-wash, sprinkle over a little sugar then bake for approx 12 mins until golden brown on top. Allow to cool for a few minutes before serving (best served warm).

Second rise (30min) then baking

https://embed.mediavine.com/videos/k73l3jog83qhtvb9k1of

Swedish cardamom buns are like a cross between a cinnamon roll and a pull apart bread. They're light, packed with delicious flavor, and a beautiful addition to any coffee table.

This recipe is freezer friendly so you can make a big batch ahead of time and pop them in the oven whenever you want! 

Freezer Friendly Cinnamon Rolls

yeast packet (2 1/4 teaspoons)

water

milk

all-purpose flour (start with 3 1/2 and add more if the dough is to sticky to handle)

butter, melted

butter

Tablespoons cinnamon

vanilla extract

Tablespoons warm water

Activate the package of yeast in the 1/2 cup warm water in a large bowl (or mixing bowl if you have a standing mixer) and let the yeast bloom for 2-3 minutes.

Add the milk, sugar, egg, and flour to the bowl and mix together until a tacky dough forms.

Add the melted butter and salt and mix again until the dough comes together. Transfer to a floured cutting board to knead for 5 minutes (If you're using a standing mixture, just add your dough hook attachment and knead on low for 5 minutes).

Put the dough back into the bowl, cover with a kitchen towel, and let the dough rise for 1-1 1/2 hours (If you are using a standing mixer just leave the dough in the bowl to rise).

Mix together the filling ingredients (butter, sugar, and cinnamon) and set aside.

Once the dough has doubled in size, punch it down, and place it on a flour surface.

Roll the dough into a big rectangle about 1/4 " thick.

Spread the filling all over the dough in an even layer.

Roll the long side of the rectangle into a long log. Using a serrated knife, slice the rolls into around 1 1/4" rolls. You should get about 15-20 rolls.

Place the rolls in a baking pan of your choice. (If you plan on freezing them I like using an 8x8 aluminum pan).

When you are ready to bake the rolls preheat the oven to 350 degrees (even if the rolls have been frozen)

Bake for 35-40 minutes until golden brown on top.

While the rolls bake make the glaze by mixing together the vanilla, powdered sugar, and water.

Pour the glaze all over the hot rolls, and serve!

I am definitely going to make some of these.  But I do have a question. Is the butter salted or unsalted?

Made these and froze half for me and sent a frozen 8x8 tray to a friend. She lives about an hour away so they did thaw a bit on the way there. No worries though as she popped them right in the oven and drizzled the glaze I sent over them as soon as they were ready. ?
Turned out great! Going to pop mine in Christmas morning. Can't wait!
Thanks for the great recipe and freezing tip.

I have always been afraid to make cinnamon rolls.  You have perfected the recipe so o don’t have to….the pics are helpful.   I have 8 people coming and will need breakfast and decided to give it a go.  Thanks so much! Wanted to insert a pic but can’t figure out how.

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Super Easy Cinnamon Rolls Recipe

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Freezer Friendly Cinnamon Rolls

Top 3 sweet roll recipes from across the web

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Super Easy Cinnamon Rolls Recipe

Swedish cardamom buns

Freezer Friendly Cinnamon Rolls

The most viewed sweet roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine