So now that a few days of the new year have gone by and you aren't quite committed to that new year's resolution of healthy eating, take it slowly and cut out a few unhealthy things. One thing I do know about fitness is that if you eat something unhealthy, the morning is the best time to eat it! Which makes me think of one of the richest, most buttery and sugary things you can eat for breakfast; Cinnamon rolls! Not only do they taste sweet and rich, cinnamon rolls have a sweet history too!
Cinnamon rolls have been around since the late 1700’s when countries across Northern Europe started making their own variations of this bread roll. It was eventually the Swedish that added cinnamon and created a worldwide breakfast treat!
Today, cinnamon buns are widely eaten by all but celebrated largely in Sweden. In 1999, Sweden dedicated October 4th as their annual International Cinnamon Roll Day. Every year in Sweden since 1999, October 4th is International Cinnamon Roll Day. Gothenburg Sweden is infamous for their ginormous cinnamon roll that is 12 or more inches in diameter!! That makes Cinnabon cinnamon rolls look like nothing!
Cinnamon rolls are so delicious and I love that every country in Northern Europe has their own version of this gooey bun. My favorite way to eat one is right after it comes out of the oven! That's when the glaze has just been drizzled on and it's still sticky and gooey!
Do you love cinnamon rolls as much as me? What do you want to see me bake this year? Did you know every country in Europe has their own version of Cinnamon rolls? If you liked this, follow me on Instagram for more tasty history and baked goods!
- 1 egg
- 3 cups of all-purpose flour
- 1 cup Brown sugar
- 2 tbsp cinnamon
- 2 tbsp granulated sugar
- 1 cup of powdered sugar
- 1 tsp salt
- 1/2 tsp vanilla extract
- 1 tbsp dry instant yeast
- 15 tbsp butter, salted
- 4 oz cream cheese
- 1 1/16 cup milk
- In a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on low speed.
- Once the flour starts to mix into the dough, increase the speed to a medium range.
- The dough mixture should be tacky, but not stick to your hands. It should be soft.
- Transfer the dough to a mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
- Punch down the dough and roll into a 12inch by 18inch rectangle.
- Brush the dough with 1/4 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use a sharp knife to cut the dough into 12 one-inch slices.
- Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
- Preheat oven to 325 degrees. Bake the rolls for about 18-20 minutes.
- Use a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add milk to achieve a drizzle-like consistency.
- Frost the rolls while still warm.