{"id":110550,"title":"Classic American cinnamon rolls","modified":"2025-10-29T17:16:27+01:00","plain":"The Kanelbulle (which could be translated as \u201ccinnamon brioche\u201d) is a baked pastry from North America and Northern Europe, popularized in the 1920s under the name cinnamon roll. Cinnamon buns took off as ingredients became easier to find after World War I. Learn more about the history of cinnamon rolls.\n\n\n\nAn older photo of this recipe, for posterity\n\n\n\nCinnamon rolls are now an American classic\u2014Instagrammable to the hilt\u2014yet they\u2019re too often parodied in Europe into something pretty but brittle and dry, nothing like the original texture.\n\n\n\nIt\u2019s odd that in the land of brioche, bakery cinnamon rolls are often bland and dry. Luckily, with a bit of elbow grease, you can make truly delicious ones at home.\n\n\n\nUnlike French pastry recipes, this is less about finesse and more about decadence.\n\n\n\nToday is your lucky day: I\u2019m sharing the authentic recipe, inspired by Joshua Weissman, a chef I admire immensely.\n\n\n\nFor a proper American breakfast, serve the cinnamon rolls with my pancake recipe\n\n\n\nTips for cinnamon rolls\n\n\n\nAbout the amount of flour: The amount of flour can vary depending on the flour you use. If the dough is still sticky after a good knead, sprinkle in a bit more.\n\n\n\nPlan for extra flour to dust the work surface and adjust if the dough is too sticky\n\n\n\nVanilla extract: A few drops of vanilla extract\u2014or a scraped vanilla bean\u2014turn an already delicious cinnamon roll frosting into something downright irresistible.\n\n\n\nPrep the day before: I often make them the day before and bake the next day. In this case, the rolls go into the baking dish, I cover with plastic wrap, and refrigerate overnight. Make sure to take them out well in advance\u2014more than 6 hours\u2014so the dough can return to room temperature, the yeast wakes up, and rising resumes. They\u2019ll also release a brown syrup at the bottom of the dish; leave it there\u2014it will caramelize as they bake.\n\n\n\nAfter a night in the fridge. They\u2019ve released some liquid, but they\u2019ll still be delicious\n\n\n\nMilk temperature: Make sure the milk is lukewarm, not hot, before adding the yeast. Milk that\u2019s too hot can kill the yeast and prevent a proper rise.\n\n\n\nKeep the rolls chilled: If you\u2019re not going to eat them all right away, cinnamon rolls keep very well in the refrigerator for a few days. Reheat gently before serving to bring back their pillowy softness.\n\n\n\nRolling: Roll slowly and tightly\u2014that\u2019s the key to great cinnamon rolls. Aim for a tight, even spiral.\n\n\n\nLook at that beautiful spiral\n\n\n\nAdd nuts: For a bit of crunch, feel free to add nuts or caramelized pecans.\n\n\n\nWhy not serve them with classic American cookies?\n\n\n\nAlternatives to cinnamon\n\n\n\nSure, by definition a cinnamon roll should taste of cinnamon\u2026 but if it\u2019s really not your thing, use cocoa powder, or swap the sugar-and-cinnamon filling for homemade pralin\u00e9 paste, such as hazelnut or pecan.\n\n\n\n \n\n\n\n\n\n\tClassic American Cinnamon Rolls\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tDough620 g T55 flour (I get the best results with a blend of T55 and T65)107 g granulated sugar (also called white sugar)6 g salt84 g unsalted butter (softened (not melted))235 g whole milk (lukewarm (33\u201337\u00b0C))7 g instant yeast (not baking powder; it\u2019s granulated baker\u2019s yeast)2 eggs1 egg yolkFilling225 g brown sugar (or light brown sugar)14 g cane sugar17 g cinnamon100 g unsalted butter (softened (not melted))Glaze115 g cream cheese (such as Philadelphia)90 g powdered sugar (also called confectioners' sugar)45 ml whole milk1 teaspoon vanilla extract (or a vanilla bean; both optional)\t\n\t\n\t\tIn a bowl, whisk together the flour, granulated sugar, and salt.Add the softened butter. Mix well using two forks, or your hands. Pinch the mixture to work the butter into the dry ingredients.In another bowl, whisk together the lukewarm whole milk and instant yeast. Let stand for 5 minutes.With a dough hook on medium-low speed, add the yeast\u2013milk mixture, the whole eggs, and the egg yolk to the flour mixture. Knead for 5\u201310 minutes, until smooth and cohesive. If kneading by hand, knead for 30 minutes and skip the knead in step 5.Knead on a lightly floured work surface for 1 to 3 minutes. Dust with more flour if the dough is too sticky.Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place (20\u201325\u00b0C) for 1 hour 30 minutes. It should double in volume.Once the dough is ready, mix the brown sugar, cane sugar, and cinnamon in a bowl.Turn the dough out onto a large, floured surface and roll it into a large rectangle (about 65 cm long and 35 cm wide). Flour the rolling pin as needed to prevent sticking.Spread the softened unsalted butter over the entire rectangle. I use a pastry brush for this.Sprinkle the sugar filling evenly over the dough, then gently press it in with your hands so it adheres. Cover the entire surface.Roll up tightly, working little by little, from the bottom to the top along the long side (so you're rolling across the width).Cut into 5-cm-thick slices.Grease a baking dish, line the bottom with parchment paper (optional), arrange the rolls spiral-side up, and cover with plastic wrap.Let rise at room temperature for 30 to 45 minutes. At this point you can refrigerate to bake the next day before this second rise (see notes).Bake in a preheated 175\u00b0C oven for 17 to 20 minutes (remove the plastic wrap first!). Let cool in the pan for 15 minutes.For the glaze, beat the cream cheese, then mix in the powdered sugar until smooth. Whisk in the whole milk. The glaze will be pourable.Drizzle the rolls with the glaze and serve.\t\n\t\n\t\tA few drops of vanilla extract or the seeds from a vanilla bean turn an already delicious cinnamon roll glaze into pure bliss.\nSometimes, depending on the dough\u2019s initial temperature, the rolls can take longer to bake while the top is already well browned (even too browned). In that case, place a sheet of aluminum foil on top and leave in the oven for another 10 minutes.\nMake ahead the day before: I often prepare them the day before and bake the next day. In that case, place the rolls in the baking dish, cover with plastic wrap, and refrigerate until the next day. Note: take them out well in advance, more than 6 hours, so the dough has time to return to room temperature, the yeast wakes up, and starts rising again. You may see some brown liquid at the bottom of the dish; leave it there\u2014it will caramelize during baking.\n\t\n\t\n\t\tAm\u00e9ricainecinnamon rolls, roul\u00e9s cannelle","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110550"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110550\/revisions"}],"predecessor-version":[{"id":110703,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110550\/revisions\/110703"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/18476"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}