Cinnamon Rolls

My son had his first taste of the very popular Ikea cinnamon rolls the other day. Normally when he tries new food, especially something unconventional (I know cinnamon rolls are nothing unconventional, but according to my son, cinnamon sounds very alien to him!), he’s pretty conservative. However, he liked it! He loved it! And I know it’s not because of its sweetness (he’s pretty picky on sweet stuff), but because of the perfect combination of the spice, the gooey filling and the icing/glaze.

Adapted from Pioneer Woman’s recipe, I made my own cinnamon rolls. The recipe is pretty similar to the hot cross buns that I made early during Easter. Except these rolls are even more addictive. You know they are going to be divine when you start rolling that flat dough into a long buttery and cinnamony log and all the filling oozes as you work.

My son didn’t say my cinnamon rolls were better, but he said they tasted the same. I think I’ve already won over Ikea.

Ingredients (18 to 20 rolls):
2 cups milk, warm to touch
1/2 cup canola oil
1/2 cup granulated sugar
2 1/4 teaspoons active dry yeast
4 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1/2 cup unsalted butter, melted
2 tablespoons ground cinnamon
1 cup granulated sugar
2 cups powdered sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted

To prepare buns, in the large mixing bowl, mix milk, canola oil and sugar. Sprinkle yeast over mixture. Let sit for 10 minutes.
Stir in 4 cups of flour to combine. Mixture will be very sticky. Cover the bowl with a tea towel and let sit in a warm place for an hour to rise.
When the dough is risen, add the remaining 1/2 cup flour, baking powder, baking soda and salt. Stir to combine.
Move the dough to a lightly floured surface. Press to slightly flatten the dough into a big rectangle.
To make the filling, pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.
Combine the cinnamon and sugar to make cinnamon sugar. Sprinkle the cinnamon sugar over the butter.
Beginning at the end farthest from you, roll the long side of the rectangle tightly toward you. Pinch the seam together at the end.
Transfer the long log to a cutter board, slice it into 1 1/2-inch slices. Place the sliced rolls in a well greased baking pans, one inch apart. Cover and allow to rise in a warm place for 30 minutes.
Preheat oven to 375F, and bake the rolls for 13 to 17 minutes, until golden brown.
To prepare the glaze, mix all the ingredients and whisk until the mixture becomes thick and smooth. Generously drizzle the glaze over the hot rolls. Serve warm or in room temperature.


  1. Hello hello!

    I made this recipe two days ago and it’s been in the fridge. I wonder if I can leave it in the freezer for. another 4 days?

    Please let me know.

    Thank you!

    1. Yes! You can either sprinkle chopped strawberries on top of the cinnamon sugar before rolling the dough, or you can replace the cinnamon sugar filling with strawberry jam. :)

  2. Oh my Gooey God i made these cinnamon rolls, last night for the first time and I used the rapidrise yeasts packs and my rolls came out perfect, I suggest everyone to use this recipe to make your family the love cinnamon rolls they deserve.

  3. Oh, I just woke up (I know it’s late and I’m hopeless :P) and I saw these. And I am crazily wanting one or two or three of them. Yummmmmmmmm!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *