Scandinavian Cinnamon Rolls Recipe

4.5 2 4
Scandinavian Cinnamon Rolls Recipe
Scandinavian Cinnamon Rolls Recipe photo by Taste of Home
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Scandinavian Cinnamon Rolls Recipe

Read Reviews
4.5 2 4
Publisher Photo
These rolls have been a family favorite since I started baking them more than 35 years ago. They're so easy to do-especially for first-time yeast bakers-because they require no kneading.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 cup warm milk (110° to 115°)
  • 3 egg yolks, lightly beaten
  • FILLING:
  • 3 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons milk

Directions

In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt; cut in the butter until crumbly. Add yeast mixture, milk and egg yolks; stir to form a soft dough. Cover and refrigerate 4 hours or overnight. Divide dough in half; roll each half into a 12-in. x 10-in. rectangle. Spread with butter. Combine sugar and cinnamon; sprinkle half over each piece. Roll up, jelly-roll style, starting at the long end. Cut each roll into 12 slices. Place in greased muffin cups. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-25 minutes or until golden brown. For glaze, cream sugar and butter in a bowl. Add vanilla and milk; beat until smooth. Remove rolls to a wire rack; spread with glaze. Yield: 2 dozen.
Originally published as Scandinavian Cinnamon Rolls in Country December/January 1996, p49

Nutritional Facts

1 each: 467 calories, 22g fat (13g saturated fat), 110mg cholesterol, 414mg sodium, 61g carbohydrate (28g sugars, 1g fiber), 6g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 cup warm milk (110° to 115°)
  • 3 egg yolks, lightly beaten
  • FILLING:
  • 3 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons milk
  1. In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt; cut in the butter until crumbly. Add yeast mixture, milk and egg yolks; stir to form a soft dough. Cover and refrigerate 4 hours or overnight. Divide dough in half; roll each half into a 12-in. x 10-in. rectangle. Spread with butter. Combine sugar and cinnamon; sprinkle half over each piece. Roll up, jelly-roll style, starting at the long end. Cut each roll into 12 slices. Place in greased muffin cups. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-25 minutes or until golden brown. For glaze, cream sugar and butter in a bowl. Add vanilla and milk; beat until smooth. Remove rolls to a wire rack; spread with glaze. Yield: 2 dozen.
Originally published as Scandinavian Cinnamon Rolls in Country December/January 1996, p49

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Reviews forScandinavian Cinnamon Rolls

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MY REVIEW
kgeddes User ID: 1637879 31098
Reviewed Feb. 22, 2013

"I followed the recipe as written but the taste of the cinnamon roll was bland. I would suggest "loading the inside with cinnamon sugar"."

MY REVIEW
Sprowl User ID: 29186 11635
Reviewed Jun. 29, 2011

"I really enjoyed this recipe. I make "regular" cinnamon rolls, but tried these because of the no kneading. I can put these together in the motorhome too.

I only made 12 big rolls. Six one day, six the next. The rising time was about 3 hrs.
I will use more cinnamon and sugar, maybe brown sugar next time. Thanks!"

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