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Scandinavian Cinnamon Rolls

 Scandinavian Cinnamon Rolls
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.
12 ServingsPrep: 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 King Arthur Unbleached 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,

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Scandinavian Cinnamon Rolls (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 467 calories, 22 g fat (13 g saturated fat), 110 mg cholesterol, 414 mg sodium, 61 g carbohydrate, 1 g fiber, 6 g protein.