The Sweet, Swirled Delight
Few things evoke the comfort and warmth of home quite like the smell of freshly baked cinnamon rolls. These gooey, sweet treats, with their perfect balance of spice and sweetness, have been a beloved staple for centuries. Whether enjoyed at a fair, given as a holiday gift, or savored fresh from a bakery, cinnamon rolls are a timeless favorite that never fails to bring joy.
My Mission to Ooey Gooey Goodness
I have been so blessed to grow up with my mom making delicious cinnamon rolls around special occasions and then marrying Gordy and his mom also making them as well. I started on my journey to perfect my own version for years! I can tell you the first time the dough was about as hard as communion bread… I definitely killed the yeast! Then the next time, the house was so hot they were the biggest cinnamon rolls I have ever made!
I have made several wonderful versions over the years, one of our families favorites is made with honey (since our kids are not allowed to have refined sugar until they 5). But most recently I have been in search of a Ooey Gooey Delicious Cinnamon Roll, and I think I have found my new go to, and it includes heavy cream!!! Who doesn’t love heavy cream- it literally makes everything rich, dreamy, and delectable!
Thanks to KrollsKorner I have found just the recipe! This recipe is perfect for entertaining, giving as a gift or just enjoying with your family! These are amazingly pillowy soft, fluffy and might just have the best frosting I have ever had! Another fantastic things about these, can easily be made ahead!!
The History and Origin of Cinnamon Rolls
Cinnamon rolls trace their roots back to Northern Europe, where they are known as kanelbullar in Sweden and kanelsnegle in Denmark. These early versions emerged in the 17th century when spices like cinnamon became more widely available. In Sweden, cinnamon rolls even have their own holiday: Kanelbullens Dag, or Cinnamon Roll Day, celebrated every October 4th.
Over time, the cinnamon roll traveled across the world, adapting to local flavors and preferences. The American version, characterized by its rich, buttery dough and cream cheese frosting, is now a staple in bakeries and homes alike.
Why People Love Cinnamon Rolls
- Irresistible Flavor: The combination of soft, pillowy dough, cinnamon sugar filling, and creamy icing creates a symphony of flavors that is hard to resist.
- Warmth and Comfort: The scent of cinnamon evokes feelings of coziness and nostalgia, making cinnamon rolls a favorite for chilly mornings or festive occasions.
- Customizable: From classic recipes to innovative twists like caramel pecan, pumpkin spice, or chocolate-filled versions, there’s a cinnamon roll for every palate.
- Versatile Treat: Perfect for breakfast, dessert, or a mid-day snack, cinnamon rolls fit seamlessly into any part of the day.
Variations of Cinnamon Rolls
Cinnamon rolls are incredibly versatile, allowing bakers to get creative with flavors and toppings:
- Classic Cinnamon Rolls: The traditional version with a buttery cinnamon sugar filling and cream cheese frosting.
- Caramel Pecan Rolls: Topped with gooey caramel sauce and crunchy pecans for extra decadence.
- Pumpkin Spice Rolls: Infused with pumpkin puree and warm fall spices.
- Savory Cinnamon Rolls: Variations with ingredients like bacon, herbs, or cheese for a savory twist.
- Apple Pie Cinnamon Rolls: Made with an apple pie filling an covered in apple spiced frosting!
These variations are perfect for experimenting at home or discovering at local bakeries and fairs.
Cinnamon Rolls: A Bakery and Holiday Favorite
Cinnamon rolls are a cornerstone of bakeries, fairs, and holiday celebrations:
- At the Fair: The oversized, gooey cinnamon rolls sold at fairs are legendary for their indulgence.
- In Bakeries: Cottage law and micro-bakeries often specialize in crafting artisan cinnamon rolls that attract loyal customers.
- Holiday Traditions: Cinnamon rolls are a favorite during the holidays, often served on Christmas morning or given as gifts to loved ones. The combination of warmth and sweetness makes them a perfect fit for festive gatherings.
Tips for Making Delicious Cinnamon Rolls at Home
Almost nothing beats the smell of my freshly baked Cinnamon Rolls wafting through your kitchen and leaking into all the rooms of your house! This recipe honestly makes impeccably soft, ooey gooey, and generously coated cinnamon rolls with the most scrumptious frosting.
Making Cinnamon Rolls From Scratch is Easier Than You Might Think
Here are a few tips:
- Choose Quality Ingredients: Use real butter, fresh cinnamon, and high-quality flour for the best results.
- Take Your Time: Allow the dough to rise properly for soft, fluffy rolls.
- Get Creative: Experiment with fillings (like nuts, fruits, or chocolate) and toppings to make them uniquely yours.
- Serve Fresh: Cinnamon rolls are best enjoyed warm, fresh out of the oven.
Why Cinnamon Rolls Are a Holiday Favorite
During the holiday season, cinnamon rolls become even more special. Their comforting aroma and rich flavor bring people together, creating cherished moments around the table. Whether they’re served as a decadent breakfast, gifted to friends and neighbors, or savored with a cup of coffee, cinnamon rolls embody the warmth and joy of the season.
A Sweet Conclusion
Cinnamon rolls are more than just a pastry; they’re a symbol of comfort, joy, and connection. Their rich history, endless variations, and universal appeal make them a treat that people love to share, especially during special moments.
So, whether you’re picking one up at a fair, supporting a local bakery, or baking them from scratch at home, take a moment to savor the sweetness of a cinnamon roll—and the happiness it brings to those around you.
Happy Baking!
What’s your favorite way to enjoy cinnamon rolls? Share your thoughts or recipes in the comments below!
**This post may contain affiliate links, which means I make a small commission at no extra cost to you**
Sheet Pan Cinnamon Rolls
Ingredients
- For The Yeast Mixture
- 2 1/4 cups Whole milk warmed to 110°F
- 2 tbsp Active dry yeast (3 standard packets is ~2 Tbsp. so 3 packets = perfect)
- 1/4 cup Granulated sugar
- For The Dough
- 1 cup Unsalted butter melted
- 3/4 cup Granulated sugar
- 3 Large eggs room temperature, whisked
- 2 Large egg yolk room temperature, whisked
- 8 cups Bread flour or all-purpose flour, spooned and leveled, plus up to ~1/2 more as needed and for dusting (125 grams = 1 cup flour. )
- 1 tsp Kosher salt
- For the baking sheet
- 1/4 cup Unsalted butter softened
- 1/2 cup Brown Sugar packed
- For The Filling
- 1 cup Unsalted butter softened
- 2 cups Dark brown sugar packed
- 1/4 cup Ground cinnamon
- 1/2 tsp Kosher salt
- 1 cup Heavy cream warmed–(you may not need all this cream, just use your best judgement!)
- For The Frosting
- 12 oz Full-fat cream cheese softened
- 3/4 cup Unsalted butter softened
- 3 cups Powdered sugar
- 1 tbsp Vanilla bean paste vanilla extract is OK
Instructions
- Feel free to bake these cinnamon rolls in any pan you'd like, not just on a sheet pan. You can use 2, 9-inch round cake pans, 9×9 inch square baking dishes, or 8×11 or 9×13 inch baking dishes.
- Bloom the yeast: add the yeast, warm milk, and sugar to a bowl and gently stir. Allow to sit for about 10 minutes, or until foamy on top.
2 1/4 cups whole milk, warmed to 110°F, 2 Tbsp. active dry yeast (3 standard packets is ~2 Tbsp. so 3 packets = perfect), 1/4 cup granulated sugar
- Make the dough: add the melted butter, sugar, eggs, egg yolks, salt, and yeast mixture to the bowl of a stand mixer. Whisk together. Gradually begin to stir in the bread flour. Stir with a wooden spoon until combined. It will look like a very shaggy dough.
1 cup unsalted butter, melted, 3/4 cup granulated sugar, 3 large eggs, room temperature, whisked, 2 large egg yolk, room temperature, whisked, 8 cups bread flour, or all-purpose flour, spooned and leveled, plus up to ~1/2 more as needed and for dusting, 1 Tbsp. kosher salt
- Knead: Add the dough hook, and knead for ~10-15 minutes (kind of a long time, I know, but trust the process 😋) on medium speed or until the dough is soft and smooth and pulls away from the sides of the bowl. It will be a little tacky, but that's OK we want that. If it's overly sticky, add 1 Tbsp. flour at a time and knead again.
- First rise: Lightly grease a large bowl with baking spray and place the dough in the bowl. Cover with plastic wrap (you can also spray the plastic wrap with baking spray so when the dough rises, it doesn't stick to it) and place a warm, damp towel on top. Rise on the counter or in a warm place for 1 1/2 – 2 hours or until the dough doubles.
- Prep the baking sheet: spread 1/4 cup softened butter all over the bottom of a standard half baking sheet (18×13-inch) and sprinkle with 1/2 cup brown sugar over the top. This makes the bottom of the cinnamon rolls gooey and delish! Set aside.
1/4 cup unsalted butter, softened, 1/2 cup brown sugar, packed
- Divide the dough: Punch the dough down and turn the dough out onto a clean & lightly floured work surface. Using a bench scraper, divide the dough in half. Since we're working with a lot of dough I find it easiest to split it in half.
- Roll it out: Using a lightly floured rolling pin, roll the first portion of dough out into a 12×15 inch rectangle, ~1/4 inch thick. If the dough springs back when trying to roll out, allow it to rest for 10 minutes and then roll again.
- Add the filling: Spread the softened butter onto the dough, leaving about a 1/2 inch border. Then mix the brown sugar, cinnamon, and salt in a bowl, sprinkle this all over the butter, and press/rub it into the butter.
1 cup unsalted butter, softened, 2 cups dark brown sugar, packed, 1/4 cup ground cinnamon, 1/2 tsp. kosher salt
- Cut into strips: using a ruler, make notches at ~1.25-inch intervals, then slice into strips using a pizza cutter, resulting in ~10-12 strips of dough. Roll up each strip and place the cinnamon roll on the prepared sheet pan (or baking dish of choice). Try to place the cinnamon rolls not directly against the edges of the sheet pan. This will allow for room to rise and also help prevent spillage over the sides when baking. Repeat these same steps with the other portion of the dough. It's okay if they don't look perfect, we're all doing our best, right?!
- Second rise OR refrigerate overnight: 1. For the second rise option, loosely cover with a piece of foil, and rise again for about 30-60 minutes, or until nearly doubled in size. 2. For the overnight option: cover with plastic wrap and refrigerate overnight. (You can stick toothpicks in the cinnamon rolls and place the pastic wrap on top so the plastic wrap doesn't touch the rolls). When ready to take out in the morning, remove the plastic wrap and allow rolls to rise. This could take anywhere from 30 minutes to 1 1/2 hours, depending on the temperature in your kitchen. Preheat the oven to 350°F.
- Optional heavy cream: I have made these cinnamon rolls with and without the heavy cream. They are delicious either way so if you don't have the heavy cream, no worries. If you do, warm the heavy cream until lukewarm. Once the rolls have risen, pour the heavy cream over the top of the rolls right before you place them in the oven.
1 cup heavy cream, warmed
- Bake: You can see the light at the end of the tunnel at this point! Bake for 25-30 minutes or until the tops are golden brown. Avoid overbaking so they remain pillowy. They should reach an internal temperature of about 195°F. If you notice the tops browning too quickly, tent the top with a piece of foil. Pro tip: line the bottom rack in the oven with foil too just in case anything drips over the sheet pan.
- Make the frosting: Beat the cream cheese and butter with an electric mixer until smooth. Add in the remaining ingredients and beat again until smooth.
12 oz. full-fat cream cheese, softened, 3/4 cup unsalted butter, softened, 3 cups powdered sugar, 1 Tbsp. vanilla bean paste
- Enjoy (the best step): Spread on top of warm rolls and enjoy them right away because you just made the best homemade cinnamon rolls and should be proud! 🥳 Cover any leftovers and store in the fridge for up to 5 days.
Notes
- Instant yeast: to substitute instant yeast, skip the first step of blooming the yeast and mix the yeast with the flour, sugar, and salt before adding that to the stand mixer with the warm whole milk, eggs, and melted butter.
- Storage:
- Room temperature: store frosted or unfrosted cinnamon rolls in an air-tight container at room temperature for up to 2 days. Re-warm in the microwave until soft and gooey again, ~15-45 seconds. The cream cheese frosting has sugar, which acts as a preservative and prevents the frosting from spoiling as quickly, which is why it can be kept at room temperature.
- Refrigerator: store the frosted or unfrosted rolls tightly covered or in an air-tight container in the fridge for up to 5 days. Re-warm in the microwave.
- Freezer: To freeze the baked cinnamon rolls, allow them to cool completely, tightly cover, and then freeze for up to 3 months. Thaw overnight in the fridge, then rewarm and enjoy. You can freeze the shaped but unbaked Sheet Pan Cinnamon Rolls in the pan, tightly wrapped in plastic wrap, for up to 1 month. Defrost overnight in the fridge, then allow to rise again at room temperature. Once doubled in size, proceed with the recipe as written.