Scandinavian Cinnamon Rolls

Name: Scandinavian Cinnamon Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen.
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

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.

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.

Nutrition Facts

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

Originally published as Scandinavian Cinnamon Rolls in Country December/January 1996

Reviews

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Average Rating:

kgeddes

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".
Sprowl

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!