Master Cinnamon Rolls (+Variations)
Nothing compares to f r e s h flour homemade cinnamon rolls! These whole grain cinnamon rolls are made with the same Simple Sandwich Dough from our Recipe Cards! Using the same dough adds maximum flexibility and convenience. They are tender, moist, and easy to whip up!
If you've never ventured into the cinnamon roll world, you can do this! There's no reason to be intimidated. My friend kindly made a cinnamon roll tutorial for us that you can watch as a primer! Click on the image below to check it out. (thanks @kloneyphoto!)
Not only are the traditional gooey cinnamon rolls a repeated request from my little boys, so are the variations! You can use this same dough/process to make endless variations of both sweet AND savory rolls! It's so fun to mix it up. Pizza rolls and Stromboli rolls are kid pleasers and warm-up wonderfully for leftovers (dip them in ranch or marinara...hello!) These savory rolls are also perfect for your kids' lunch or as something to grab and take to the park for a picnic. Such a fun way to mix-up the standard sandwich...by rolling it.
Need to make breakfast or brunch ahead? You can make the rolls in advance! Simply shape and refrigerate them overnight to bake in the morning. After they are in the pans, cover them with plastic wrap and place in the refrigerator, then, in the morning pull the rolls out and let them come to room temperature and rise before popping them in the oven (allow for at least 6 hours in the fridge to finish their rise).
I'd love to know if you try them and what version is your favorite! Let us know in the comments below or by tagging @unsifted.kc & #unsiftedkc on Instagram.
Happy Unsifted Baking!
- Keira
Unsifted's Cinnamon Rolls
(Variations Include - Orange Zest Rolls, Lemon Berry Rolls, Apple Cinnamon Rolls, Peanut Butter Cinnamon Rolls, Pizza Rolls, Stromboli Rolls, and Turkey Rolls)
PREP: 3 hours (including dough)
BAKE: 20 mins
YIELD: 24 rolls
1. Prepare the dough
I love to use the Simple Sandwich Bread dough from our Recipe Card. This adds extreme versatility, because you can make a single recipe of dough to yield a 1 lb. loaf AND a pan of 12 cinnamon rolls. Win-Win!
If you are planning to use the whole recipe for cinnamon rolls, there are additional alterations you can choose to switch the dough up, see the dropdown below.
| 1 cup | warm whole milk (105-115 degrees F) |
| 1/2 cup | warm water |
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DOUGH VARIATION #2: Replace olive oil with melted butter| 1/3 cup | unsalted butter, melted (less than 115 degrees F) |
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DOUGH VARIATION #3: Replace water with steeped tea for added flavor1. Steep your favorite tea
2. Let tea cool until warm (90-110 degrees F)
My sister gave me this idea and I love it. It can be used for any of the options above, just replace the water amount in the recipe with steeped tea. My favorite is a spiced apple chai tea. It gives a depth of flavor that is amazing without being overpowering. Highly recommend!!
2. Let the dough rise
Cover the dough with a clean dish towel and leave in a warm draft-free environment to rise until doubled. This usually takes approximately 1 hour.
3. Prepare the filling of your choice (sweet or savory!)
For cinnamon rolls use our favorite Traditional Gooey Cinnamon filling below. Simply, mix the ingredients together in a small bowl and set aside until the dough is rolled flat.
For other variations, consider our sweet and savory rolls in the dropdowns below or create your own option! The options are endless for any breakfast, snack, lunch or dinner!
Traditional Gooey Cinnamon Filling:
| 6 Tbsp | unsalted butter, melted |
| 1 1/2 Tbsp | cinnamon |
| pinch | nutmeg |
| 1 1/2 cups | brown sugar (alt: light brown sugar) |
Pro-tip: The recipe below is for a full recipe of 24 rolls. If you choose to make a loaf and cinnamon rolls, cut the amounts in half.
ORANGE ZEST ROLLS
| 1/2 cup | unsalted butter, softened |
| 1/2 cup | brown sugar |
| 1 cup | sugar |
| 1 large | orange, fresh zest from whole orange |
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LEMON BERRY ROLLS
| 1/2 cup | unsalted butter, softened |
| 1 cup | sugar |
| 1/2 cup | brown sugar |
| 1 large | lemon, zest from whole lemon |
| 1 1/2 tsp | unsifted flour |
| 3 cups | raspberries or blueberries, frozen |
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APPLE CINNAMON ROLLS
| 1/2 cup | unsalted butter, softened |
| 1 1/2 cups | brown sugar |
| 2 Tbsp | cinnamon |
| 1 1/2 tsp | unsifted flour |
| 2 cups | apples, peeled & diced (about 2 medium) |
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PEANUT BUTTER ROLLS
| 3/4 cup | peanut butter, creamy |
| 4 Tbsp | unsalted butter, melted |
| 1/3 cup | brown sugar |
| 1/3 cup | sugar |
| 1 Tbsp | cinnamon |
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PIZZA ROLLS
| 1/2 cup | pizza sauce |
| 2 cup | mozzarella cheese |
| 2 Tbsp | Italian seasoning |
| 1/2 cup | sliced peperoni (sub: sausage, peppers, etc.) |
Spread pizza sauce evenly over the dough. Sprinkle mozzarella, Italian seasoning, and meat on top before rolling into a log. May also add other toppings as desired but you don't want it to be overly full or it won't be able to stay together well (i.e. mushrooms, green pepper, crushed garlic, etc.)
STROMBOLLI ROLLS
| 4 Tbsp | unsalted butter, melted |
| 1 cloves | garlic, minced (sub: 1/2 tsp garlic powder) |
| 1 tsp | parsley |
| 1/2-3/4 pound | thinly sliced meat (i.e. deli ham, large pepperoni slices, Italian cold cuts, etc.) |
| 2 cups | cheese, shredded |
Topping:
- 1 large egg beaten
- 1 Tbsp water
- 1 tsp Italian seasoning
- pinch of sea salt
Combine the melted butter and garlic then spread all over dough. Slightly warm all the meat, then evenly lay half of it over the garlic butter. Sprinkle half the cheese over the meat, then layer the remaining meat followed by cheese then roll into a log.
For these rolls I recommend the topping shown above. Simply add all these ingredients in a small bowl and use a pastry brush to add to the tops of the cut rolls.
Pro-tip: Slightly warming the meat helps the dough rise faster. If the dough gets cold then it will just take longer to double in size.
4. Shape the dough
After the dough's first rise (approximately doubled in size) it's ready to be shaped into the rolls.
- Dump the dough onto a lightly dusted countertop (1-2 Tbsp flour)
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Using a rolling pin, roll out your dough into an approximately 12x18 inch rectangle.
Pro-tips:
- Don't stress about making the perfect shape, because it matters very little to the end product as long as you get the general shape.
- If you want bigger rolls, make the dough taller so that it rolls into a thicker/fatter log. For mini-rolls, roll out a long/short rectangle for a skinner log.
- Spread your filling of choice evenly over the dough, making sure to go all the way to the edges.
-
Tightly roll up the dough into a log and pinch the seam closed.
Pro-tip: If you tear your dough, just pinch it back together. If the log is a little too thick, just pull on it gently with both hands to thin it out. Seriously, no stress!
- Cut the log in half with a sharp knife, then cut approximately 12 1 inch slices from each half.
Pro-Tips:
*You can make rolls more than 1 inch wide for bigger rolls, just remember to increase the bake time accordingly.
*Some people love cutting slices by wrapping floss around to have very clean cuts. For me, I don't think the benefit adds enough value, so I prefer the ease of a knife. To each their own!
- Place sliced rolls in a greased pan approximately 2 inches apart, and cover with a clean dish towel. - Any pan will work as long as it has sides: circle cake pan, 9x13 inch pan, muffin pan for muffin rolls, or jelly roll pan. Find what works for you!
5. Let the rolls rise
Allow the rolls to rise in a warm environment for approximately 30-45 minutes, or until doubled in size.
6. Bake
Bake in pre-heated oven at 350 degrees F for approximately 25-30 minutes, or until the rolls are lightly golden brown. (190-200 degrees F internal temperature)
For a less browned roll, you can cover the rolls with aluminum foil halfway through.
VARIATION: Want extra GOOEY cinnamon rolls like Cinnabon®? Pour ½ cup warm heavy cream (not hot!) directly on top of the risen rolls so it can soak down into and around the rolls before baking. Note: This variation doesn’t store as long, but they ARE extra delicious!
7. Frost sweet rolls
Choose your icing (see suggestions for the variation above) and spread/drizzle over warm rolls! You won't regret these options! Frosting the rolls while warm allows the icing to sneak down into the inner roll...need I say more?
Here's a couple of my go-to icing options for a sweet roll. I don't suggest these for a savory roll, I will spread any leftover garlic filling on a savory roll for a little additional flavor or dip the rolls in marinara sauce. Yum!
All variations are best served warm, and will be good for 2-5 days covered. If you opt for a savory meat variation, remember to store in the fridge to remain in compliance with food safety standards.
ICING #1:
Browned Butter Maple Cream Cheese Frosting
For a thicker and irresistible frosting this is a dream! This may be my ALL TIME FAVORITE icing...EVER. Don't let the browned butter scare you. It's hands-on for couple minutes, but incredibly easy and fast. You need to try this one!
Ingredients:
| 4 Tbsp | unsalted butter, at room temperature |
| 6 oz. | cream cheese, at room temperature |
| 4 cups | powdered sugar |
| 1 tsp | vanilla extract |
| 2 Tbsp | maple syrup (optional) |
| 3 Tbsp | whole milk |
- Brown the butter: Slice butter and heat over medium heat in saucepan. Resist the temptation to walk away, keep stirring because butter will go from warm to browned to burned quickly. As the butter melts, it will begin to foam slightly. Continue to cook until you notice little brown bits forming at the bottom of the pan. Stir the butter and continue cooking until the butter is a tan color and has a nutty aroma. Remove from heat and immediately pour into a medium sized mixing bowl to stop it from continuing to cook. Allow butter to cool completely.
- Add cream cheese and use mixer to cream together.
- Mix in powdered sugar.
- Add vanilla, maple syrup and milk and mix together until smooth. The frosting will be thick but spreadable. Add additional milk if you desire thinner frosting.
ICING #2:
Simple Maple Frosting
Ingredients:
| 2 Tbsp | unsalted butter, melted |
| 4 cups | powdered sugar |
| 2 tsp | maple extract |
| 1/4 cup | whole milk (or other milk as desired) |
| 1 1/2 Tbsp | coffee or espresso liqiud (alt: milk) |
Instructions:
- Mix the softened butter + powdered sugar with either mixer or by hand
- Add maple + milk + coffee and mix together until smooth.
Pro-tip: Add additional powdered sugar if you desire thicker icing or more milk for a thinner icing
ICING #3:
Peanut Butter Icing
Ingredients:
| 1 cup | unsalted butter, softened |
| 1 cup | peanut butter, creamy |
| 3 cups | powdered sugar |
| 1 tsp | vanilla extract |
| 1/2 tsp | salt |
| 2 Tbsp | whole milk |
Instructions:
- Cream softened butter and peanut butter in large bowl with electric mixer
- Add the powdered sugar 1 cup at a time until fully mixed in. Use a spatula to ensure the bottom gets fully mixed in.
- Mix in vanilla and salt.
- On low speed, add milk and beat until well-combined.
- Slowly increase speed, from low to high, and beat mixture for 30 seconds to make a lighter consistency.
Keywords: whole grain cinnamon rolls, whole wheat cinnamon rolls, healthy cinnamon rolls, wheat berries for cinnamon rolls, savory rolls, whole wheat pizza rolls, whole wheat Stromboli rolls, whole wheat turkey rolls
