By Smriti Dey
December 29, 2025
Cinnamon rolls originated in Northern Europe, particularly Sweden, where cinnamon became widely used in baking during the 17th century. Known as kanelbullar, they evolved from enriched yeast doughs and later gained global popularity through American bakeries and home-style comfort baking traditions.
For the Dough 1¾ cups all-purpose flour 2¼ tsp instant yeast ¼ cup whole milk, warm (about 110°F / 43°C) 2 tbsp granulated sugar 2 tbsp unsalted butter, melted 1 large egg, room temperature ¼ tsp salt
For the Filling 3 tbsp unsalted butter, softened ¼ cup brown sugar 1½ tsp ground cinnamon For the Glaze ½ cup powdered sugar 1½ tbsp milk ¼ tsp vanilla extract
Warm milk, yeast, and sugar should be mixed together. Then give it a little time to foam up. To make soft, slightly sticky dough, mix flour, salt, an egg, and melted butter together.
For 8 to 10 minutes, or until it is smooth and can be stretched, knead the dough. Then, it is put in a greased bowl, covered, and kept warm for an hour or until it has grown by half.
You cut the dough into a rectangle after it has risen. Once the butter is spread out, add the brown sugar and cinnamon. When you're done, cut the dough into pieces that are all the same size.
Place the rolls in a baking dish that has been greased. Wait twenty to twenty-five minutes. As the tops get a little golden and the centres get soft, bake at 350°F (175°C) for 18 to 22 minutes.
Using a whisk, blend the powdered sugar, milk, and vanilla together until the mixture is smooth. Then, pour the glaze over the hot rolls and let it melt into spirals.