My Mom’s side of the family is famous for these and they show up at many family events. Out of the whole family my Aunt Anne seems to make them the most, they are her speciality, she can probably make them in her sleep by now. Growing up I was always envious of her kids (my cousins) because they probably got to enjoy these luscious cinnamon rolls every Sunday for breakfast because she made them so much. However reflecting back and knowing my Aunt Anne as well as I do, she probably gave most of them away due to her generous heart. So let’s get to it, Aunt Anne this post is for you!
Scandinavian Cinnamon Rolls: Ingredients, yields 24 rolls.
- 4 Cups of Flour
- 1 Teaspoon of Salt
- 1/4 Cup Sugar
- 1 Cup of Butter – the real stuff
- 1 Package of Dry Yeast ( 2 1/4 tsp)
- 1/4 Cup of Warm Water (around 90-100 degrees)
- 3 Egg Yolks (beaten)
- 1 Cup of lukewarm milk (around 90-100 degrees)
Filling Ingredients: Butter and Cinnamon Sugar Mixture, to be made after dough refrigeration rise.
- 4 tablespoons of butter – melted and set aside
- Mix the below together and set aside:
- 1/2 Cup Sugar
- 1 1/2 – 2 teaspoons of cinnamon (really you can add more or less depending on how much cinnamon/sugar you want in your rolls)
Frosting Ingredients: To be made while rolls are baking in oven and applied after your rolls cool slightly.
- 3 Cups of confectioners Sugar (Powder Sugar)
- 4 teaspoons of Butter
- 3 teaspoons of Vanilla
- 4 tablespoons of Hot Water – I nuked my in the microwave to get it good and hot, it helps to melt the butter and give the frosting a very creamy look
Add flour, salt, sugar to a large bowl and cut in butter with pastry blender until mix looks like cornmeal.
Then dissolve the yeast in the 1/4 cup of warm water (around 100 degrees). This step activates the yeast, in the picture below you can see the active yeast working and rising up.
Next add the activated yeast mixture, egg yolks, and warm milk to the flour mixture (the stuff that looks like cornmeal). Beat well until all ingredients are incorporated. I used my mixer but you can also stir by hand. See below once it is fully incorporated it will clump nicely together that is due to all that delicious butter we cut in!
Next step is to chill the dough overnight in a airtight container in the refrigerator or refrigerate for a minimum of 4 or 5 hours. I used a tupperware container. This gives the yeast time to do its thing during a slow ferment process. Below are my before and after overnight refrigeration shots.
After the dough has risen grease your muffin pans to hold 24 rolls. Mix together your cinnamon sugar filling from above ingredients and melt your butter, 4 or 5 tablespoons should do the trick, but if you need more, just melt more as needed. Roll 1/2 of the dough into a rectangle that is 12×10 inches (put the remaining dough back in the fridge until ready for use). I cheat because my pastry mat has measurements but you can also use a ruler. Then brush the top with melted butter and sprinkle with half of your cinnamon sugar mixture. See this step below.
Beginning at the wide side, roll as jelly roll. Once the dough has been rolled, you now have a “dough log roll”. Using a knife gently nick the top of the log roll and measure out roughly 12 1 inch sections. Note: do not use the knife to cut the log, it will crush it. Once the tops have been nicked, pull out a piece of string. I used all-purpose thread I keep handy for button emergencies. Cut a nice long piece of string. Then work the sting under the dough log roll to your first marked nick, then cross the string at the top and pull thru the dough to cut. This gives you a clean cut with our crushing the log roll. Once cut place into your muffin pan. Continue to until all sections have been cut and placed into muffin pan.
Then repeat this entire process with the second half of dough, netting 24 cinnamon rolls. Once all dough has been rolled and cut, cover and let rise in warm (70 degrees-ish) room for about one hour. Note: the dough will almost double in bulk, but will only rise slightly. Preheat oven to 375 and bake for 15-20 minutes or until golden brown. If you have a convection oven, use it, it browns doughs beautifully. Warning: Watch rolls after 15 minutes as they can go from perfect to burnt in a matter of a minute. If they look done pull them. Each oven is a bit different. Below is the before while rising and after baked in oven.
While the rolls are baking I mix together the frosting, ingredients and measurements above. Dump the confectioners sugar, butter, and vanilla into a bowl then add 3 to 4 hot tablespoons of water. Mix until smooth and creamy. If it seems a bit too runny add a bit more of the powder sugar, if too dry add a small amount of water until you have a nice and smooth butter cream look. See below for beginnings of the frosting mixture.
Last but not least frost. After the rolls have cooled for about 5-7 minutes begin to frost. You want them warm, so the frosting will melt into the roll, but not so warm the frost drips off. Frost each roll, then make a pot of coffee and enjoy the fruits of your labor. Well at least that is what I did. They go delicious with coffee or milk! Final product below.
- Please do not be intimidated by this recipe. It has lots of steps, but each step is not too complicated.
- I would give this a medium difficulty, due to the steps and time, but the reward is worth it.
- They are Huz approved as well as Grandma approved. We shared our bounty with Huz’s Grandma because she loves cinnamon rolls!
Please let me know if you have any questions or comments! Enjoy ~ Megan