The Sweet History of Cinnamon Rolls and a Delicious Recipe
There’s something magical about the smell of a fresh cinnamon roll baking. It’s comforting, nostalgic, and unmistakable—a perfect blend of sweet and spicy warmth. But where did these delicious treats come from, and how did they become such a beloved breakfast staple worldwide? Let’s take a journey through the history of cinnamon rolls, exploring their origins and the evolution of this iconic pastry.
The Early Origins: Spices and Sweet Breads
Cinnamon itself has a long and storied history, dating back to Ancient Egypt. Originally prized for its medicinal and preservative qualities, cinnamon was also one of the most expensive spices, traded along the Silk Road and cherished by royalty. The spice eventually made its way to Europe through Middle Eastern merchants, where it became a popular flavor in baked goods as early as the Middle Ages. Monasteries often used cinnamon and other spices in their breads and pastries to create sweet treats for special occasions.
While cinnamon buns as we know them hadn’t yet taken shape, the groundwork was laid as bakers in Europe began experimenting with sweetened breads, sugar, and spices.
The Birthplace of the Modern Cinnamon Roll: Sweden and Germany
Sweden is widely credited with the creation of the modern cinnamon roll, known there as *kanelbullar*. This spiced bun, typically flavored with a lighter touch of cinnamon, cardamom, and a sprinkling of pearl sugar, became a Scandinavian favorite. It’s believed that *kanelbullar* emerged in Sweden in the 1920s when spices and sugar became more accessible. Sweden even celebrates Cinnamon Bun Day, or *Kanelbullens dag*, every October 4th, marking the deep-rooted love for this pastry in Swedish culture.
Meanwhile, Germany developed its own version, the *schnecken* (meaning “snail” in German), named for its spiral shape. *Schnecken* are typically filled with cinnamon, sugar, and raisins and are served similarly to cinnamon rolls. German immigrants later brought the recipe to the United States, where it evolved further and influenced American baking traditions.
Cinnamon Rolls in North America
Cinnamon rolls took on new life in North America, where bakers embraced a sweeter, richer version of the original recipes from Europe. Instead of just a light sprinkling of sugar, American cinnamon rolls are typically filled with generous amounts of sugar, cinnamon, and butter, and are often topped with a glaze or cream cheese frosting. This indulgent twist made the cinnamon roll a popular choice in bakeries, diners, and even as a cherished homemade breakfast treat.
One of the most famous American cinnamon roll brands, Cinnabon, was founded in Seattle in 1985. With their signature gooey, extra-large rolls, Cinnabon became a global name, introducing countless people around the world to the American-style cinnamon roll. The franchise grew rapidly and set the standard for what many think of when they picture a cinnamon roll today.
Cinnamon Rolls Around the World
While the cinnamon roll has Scandinavian and German roots, it has become a globally beloved treat, with each culture adding its own unique twist. In Finland, there’s the *korvapuusti*, a slightly smaller, heart-shaped version of the Swedish cinnamon roll, often seasoned with a touch of cardamom. In Denmark, cinnamon rolls are called *kanelsnegle* and are often baked with puff pastry for an extra flaky texture.
The Science Behind the Perfect Cinnamon Roll
Part of what makes cinnamon rolls so irresistible is the combination of textures and flavors. The soft, pillowy dough, combined with the rich, buttery cinnamon filling, creates a perfect balance of sweetness and spice. The addition of yeast gives cinnamon rolls their signature fluffiness, while the cream cheese frosting or glaze adds a creamy, tangy finish that complements the sweetness of the roll.
For bakers, timing and technique are everything—kneading the dough just enough to develop gluten without making it tough, allowing ample time for the dough to rise, and achieving the ideal spiral for even layers of cinnamon goodness.
How to Make Your Cinnamon Rolls
Soft and pillowy, filled with the perfect amount of gooey cinnamon brown sugar, topped with a light and decadent cream cheese icing. These cinnamon rolls are what dreams are made of. Prepare these cinnamon rolls in advance and bake them fresh in the morning! If you’re looking for a special recipe this holiday season (or any season) save this recipe!
Ingredients
- Cinnamon Roll Dough
- 4 1/2 – 5 cups all purpose flour
- 1/3 cup granulated sugar
- 2 packets Instant Rise Yeast (4 1/2 tsp)
- 1 teaspoon salt
- 1 1/2 cups whole milk or 2%
- 6 tablespoons unsalted butter
- 1 large egg
- Filling
- 1/4 cup unsalted butter (room temp)
- 2/3 cup light brown sugar, packed
- 1 1/2 tablespoons cinnamon
- Cream Cheese Icing
- 4 oz cream cheese (room temp)
- 1/4 cup unsalted butter (room temp)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Cinnamon Roll Dough
- In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt.
- In a heat-safe bowl, combine the milk and butter, heat in the microwave for 30 sec, or warm to the touch but not hot.
- Pour the warmed butter/milk into the dry ingredients, add an egg, and mix.
- Add 2 more cups of flour and mix. The dough should be thick and sticky.
- Add another 1/2 cup of flour and mix. The dough should thicken so that kneading it is the best option. (If your dough is still sticky, add another 1/4 cup of flour so that the dough feels soft, but not sticky)
- Shape your dough into a ball and let it rest for 10 minutes. (uncovered)
- Lightly flour your surface and begin to shape your dough into a rectangle. Use a rolling pin to flatten the dough into a large smooth rectangle.
- Spread the room temperature butter evenly over the dough, leaving a 1/2 inch border around the outside.
- Rub the brown sugar into the butter, then top it with cinnamon. Smooth the sugar and cinnamon gently with your hands.
- Take the longer side of your dough and begin rolling it into a log.
- Use thin floss (unscented) or a sharp knife to gently cut your roll into 12 equal pieces.
- Cut the entire log in half, then cut those two halves in half so you have 4 pieces. Then cut each of those 4 pieces into 3, so you end up with 12 evenly cut rolls.
- Place the rolls in a greased 9×13 dish, then cover them with a towel and put them in a warm spot to rest for 1 hour. This will allow the rolls time to rise and double in size.
- Bake at 350F for 20-25 minutes or until the tops are light golden brown. While the rolls bake, it’s time to make the icing.
- Cream Cheese Icing
- In a small bowl, mix the cream cheese (room temp), butter (room temp), powdered sugar and vanilla. Use a fork to mash them together, then switch to a whisk or a spatula once the mixture begins to soften. The goal is to create a smooth, creamy icing.
- Once your rolls have cooled slightly, top them with the most delicious cream cheese icing and Enjoy!!💛
* NOTE- Make these Cinnamon Rolls the night before!! After you cut your rolls and place them in the baking dish, cover the dish in plastic wrap and place it in the refrigerator overnight. When you are ready to bake, remove the dish from the refrigerator and allow the rolls to rest at room temperature for about 1 hour. Then follow the same baking and icing instructions.
A Treat for All Seasons
Cinnamon rolls have evolved from their humble origins into an internationally adored comfort food. Whether you enjoy them with a simple sugar topping or a rich frosting, cinnamon rolls are a universal reminder of warmth, comfort, and a touch of indulgence.
So, next time you bite into a soft, cinnamon-filled pastry, you can savor not just the flavor but the rich history behind this timeless treat. It’s a sweet reminder of how something as simple as a bun can travel across continents, carrying traditions, memories, and—of course—the delightful aroma of cinnamon.