These homemade cinnamon roll swirls are the prettiest you’ve ever seen. The dough is made from scratch and spread with a sugar, butter and cinnamon mix.
They’re soft and fluffy and have the best buttery cinnamon flavor. Your house will smell so good while these are baking!
Drizzle them with icing and eat them warm from the oven – they pull apart perfectly.
Make them for Christmas morning breakfast or any holiday family brunch that calls for extra special treats.
If there’s one thing I couldn’t live without it’s cinnamon. Every year after the whole pumpkin craze is over I get so giddy and excited about all the cinnamon flavored goodies I can make. Unless I can’t wait and make this cinnamon-sugar crusted Skinny Crunchy Stuffed French Toast right in the middle of spring.
But once it gets cold outside, cinnamon rolls are most definitely on top of my list! Because by now you should know that I’m mad about anything involving yeast dough. Sigh.
And I’m the one claiming wanting to lose all the baby weight. How am I supposed to do that during the holiday season? I mean seriously. It’s just not possible.
So this weekend we had a bit of baby trouble. Our little girl simply refused to sleep during the day. She was so tired and could hardly keep her eyes open – but sleeping? No, not an option.
So many things to be missed! Then we went to my aunt’s art exhibition on Saturday night where we had about a one hour drive to get to. As soon as we took off she fell asleep and I kid you not – she didn’t wake up again until we got back home.
That was almost a full four hours! Dear child, why not do this at home? Maybe mommy could get some cleaning done that way.
At least she was an absolute angel at the exhibition. The paintings? Somehow they got way less attention than our baby. Everyone was swooning over her and claiming they had never seen such a happy and quiet baby before.
Yeah, she’s already a fantastic little actress – Hollywood, are you reading this? And of course my mom and my aunt had brought her presents again – she now has the cutest little dress for her godfather’s wedding next month.
My spoilt little princess!
There was also one of our friends with her 12-year-old daughter there. They had attended our wedding (where I was rather big-bellied) and now eager to see our baby.
The girl was so cute – she looked at me with huge eyes and told me I looked so different now. Yes, about 20 pounds lighter and not dressed all in white doesn’t look quite the same.
But back to these cinnamon rolls! They couldn’t be easier to make. Once the yeast dough has risen all you need to do is roll it out, spread it with butter and sprinkle with the amazing combination of cinnamon and sugar (really, I could eat this with a spoon!).
And to make them extra pretty you simply shape them like so (I tried to explain it in the recipe but showing it in a video is so much easier!):
See? Super easy. So easy in fact that the 10 minutes of sleeping my baby girl considers a good nap were enough to put them together and get them baking.
No excuses there! Go make yourself some pretty and swirly cinnamon rolls!
Cinnamon Roll Swirls Recipe
- 1 cup batch basic yeast dough using milk as the liquid and adding 1/4 cup butter and 1/4 cup sugar
- 1/2 cup butter
- 1/3 cup white sugar
- 1/3 cup light brown sugar
- 2 tablespoons cinnamon
- Melted butter for brushing
For the Glaze
- 6 tablespoons powdered sugar
- 1 tablespoon melted butter
- 1 tablespoon water
- Prepare the yeast dough: Make a batch of dough according to directions, using milk as the liquid and adding 1/4 cup melted butter and 1/4 cup sugar.
- Roll out dough and spread with cinnamon and butter: Once the dough has risen roll it out into a large rectangle (about 20x12 inches). Spread it with the softened butter. Mix the sugars and cinnamon in a small bowl and sprinkle it evenly on the dough.
- Prep: At this point, preheat the oven to 360°F (180°C) and line a baking sheet with baking parchment.
- Shape rolls: Roll the rectangle up from the longer side to end up with a 20 inch long log. Seal the overlap by pinching with your fingertips. Cut the log into six even pieces. Seal both ends by pinching the dough together. Gently roll the small logs to make them a bit longer and then set them down on the seam. Make several diagonal incisions, making sure not to cut all the way through. Open up the rolls like a fan and set them down on the prepared baking tray.
- Bake: Brush the tops with butter and bake for 35-40 minutes, brushing again with butter halfway through. Cool on a wire rack.
- Glaze: To make the glaze whisk together all ingredients until smooth and drizzle over the warm cinnamon rolls. Best served warm but they still taste amazing the day after!
Nutrition (this is an estimate)
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