During the Middle Ages, spices such as cinnamon were highly valued and considered a luxury. It was during this time that the concept of a sweet, spiced roll began to develop. The Crusaders, who traveled to the Middle East, brought back exotic spices, including cinnamon. These spices were used to enhance the flavor of bread and pastries.

In Sweden, the tradition of making spiced rolls dates back to the 17th century. Swedish bakers would add cardamom and cinnamon to their bread dough, creating a flavorful treat. These early versions of cinnamon rolls were known as "kanelbulle" or "kanelbullar," which translates to "cinnamon buns" in English.

Prep Time40 minsCook Time40 minsTotal Time1 hr 20 mins

AuthorPeterYields9 ServingsCategorySweet

Dough has to rise overnight in the fridge.

Ingredients

Name: Cinnamon Rolls
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 9
Ingredients: Dough; ...dry; 375 g all-purpose flour; 50 g brown sugar; 7 g active dry yeast; 1 tsp kosher salt; ¼ tsp baking soda; ...wet; 175 ml milk; ¾ tbsp lemon juice; 1 egg; 5 tbsp vegetable oil; Filling; 180 g dates; 2 tbsp vegetable oil; 2 tsp ground cinnamon; 50 g brown sugar; Glaze; 83 g powdered sugar; 1 tsp vanilla extract; 3 tbsp buttermilk or sour cream

Dough

...dry

375 g all-purpose flour

50 g brown sugar

7 g active dry yeast

1 tsp kosher salt

¼ tsp baking soda

...wet

175 ml milk

¾ tbsp lemon juice(3x 1/4 tsp)

1 egg

5 tbsp vegetable oil

Filling

180 g dates

2 tbsp vegetable oil

2 tsp ground cinnamon

50 g brown sugar

Glaze

83 g powdered sugar

1 tsp vanilla extract

3 tbsp buttermilk or sour cream

Over time, the cinnamon roll recipe evolved and became more popular. In the 18th century, Swedish bakers started adding sugar to the dough, making the rolls sweeter. The cinnamon roll tradition became deeply ingrained in Swedish culture, and it became a staple in Swedish bakeries and households.

Cinnamon rolls eventually made their way to other parts of Europe and the United States. Swedish immigrants brought their cherished recipes with them when they settled in different countries, including the United States, during the 19th and 20th centuries.

In the United States, cinnamon rolls gained widespread popularity, particularly in the Midwest. The Pillsbury Company introduced refrigerated cinnamon roll dough in the 1950s, making it easier for home cooks to make this delicious treat. Cinnamon rolls quickly became a favorite breakfast pastry in American households.

Directions

Kneed & Cold Rise

Combine all wet ingredient in to stand mixer bowl.
With a metal padle attachment mix the ingredients.
Once all is well mixed add all dry ingredients.
Cover bowl tightly and place dough in to the fridge.
Rise in fridge until doubled in volume, at least 8 hours and up to 1 day.

Make Filling

Blanch dates in the hot water.
Load all ingredients for filling in to the food processor.
Blitz until near smooth and spread-able consistency is achieved.
Set aside.

Rolling & Second Rise

Punch down dough, then transfer to a clean, unfloured surface and roll out to an 20cm square.
Fold in half into an rectangle, then fold rectangle over itself to form a 10cm square.
If dough feels tough and uncooperative, let it sit about 5 minutes to relax and try again.
Roll out dough to a 30cm square about 6mm thick.
Spread the filling all over the dough and roll the dough into log.
Slice the log to approx. 3cm thick rolls, you should have 9 buns total.
Cover pan tightly with plastic wrap and rise until they’re doubled in volume 1–1½ hours.

Baking

Bake on 350F for 30 to 35 minutes in the middle rack.
Rotate the tray after 15 minutes for more even bake.
Meanwhile prepare the glaze.

Glazing & Storing

Once buns are baked brush glaze over warm buns.
Let cool down completely in the pan.
Store in the air tight container in the room temperature.

Ingredients

Dough

...dry

375 g all-purpose flour

50 g brown sugar

7 g active dry yeast

1 tsp kosher salt

¼ tsp baking soda

...wet

175 ml milk

¾ tbsp lemon juice(3x 1/4 tsp)

1 egg

5 tbsp vegetable oil

Filling

180 g dates

2 tbsp vegetable oil

2 tsp ground cinnamon

50 g brown sugar

Glaze

83 g powdered sugar

1 tsp vanilla extract

3 tbsp buttermilk or sour cream

Directions

Kneed & Cold Rise

Combine all wet ingredient in to stand mixer bowl.
With a metal padle attachment mix the ingredients.
Once all is well mixed add all dry ingredients.
Cover bowl tightly and place dough in to the fridge.
Rise in fridge until doubled in volume, at least 8 hours and up to 1 day.

Make Filling

Blanch dates in the hot water.
Load all ingredients for filling in to the food processor.
Blitz until near smooth and spread-able consistency is achieved.
Set aside.

Rolling & Second Rise

Punch down dough, then transfer to a clean, unfloured surface and roll out to an 20cm square.
Fold in half into an rectangle, then fold rectangle over itself to form a 10cm square.
If dough feels tough and uncooperative, let it sit about 5 minutes to relax and try again.
Roll out dough to a 30cm square about 6mm thick.
Spread the filling all over the dough and roll the dough into log.
Slice the log to approx. 3cm thick rolls, you should have 9 buns total.
Cover pan tightly with plastic wrap and rise until they’re doubled in volume 1–1½ hours.

Baking