Good Old Fashioned Cinnamon Rolls with Vanilla Bean Glaze (Nut-Free)

 In Bake with Your Kids, Breakfast, Nut Free, Recipes

Good old fashioned cinnamon rolls with vanilla bean glaze

Did you know that the Cinnamon Roll has about 40 European cousins?  It’s tres chic, apparently.  (And here I thought cinnamon rolls were found only in airports).  In Denmark, they’re called Kanelsnegl (I’m guessing there’s a “snail” in there).  In Sweden, it’s known as Kanelbulle and in Finland, these are Korvapuusti which – loosely translated – means a slap on the ear.  How would you like that for breakfast?  KIDS!  Line up for your korvapuusti!

I was hesitant to make these.  They just seemed so difficult.  The rolling and the filling and the resting and rising.  But, they were much easier than I expected.  You do need to exercise patience in the resting periods, but it is so worth it.  Sweet dough requires some love and attention, unlike bread dough which wants nothing to do with you while it rises.  It’s like dogs versus cats.  Dogs want to play, sit at your feet, lick your face and be at your beck and call.  Cats just want you to fill their food dish and leave them alone.

This recipe is great for a crowd, so if you have guests for breakfast (like when the kids have a sleepover or the in-laws are visiting), you can prep this the night before and simply pop it in the oven next morning.  You can also bake it the night before then reheat it for breakfast.  OR, you can cut individual (pre-baked) rolls off and microwave them for 30-60 seconds when you want one.  And you’re going to want one.  Or two.  Stop yourself at three.  You’ll start to regret the indulgence.

Good old fashioned cinnamon rolls with vanilla bean glaze

Good Old Fashioned Cinnamon Rolls with Vanilla Bean Glaze (Nut-Free)

[wpurp-searchable-recipe]Good Old Fashioned Cinnamon Rolls with Vanilla Bean Glaze (Nut-Free) – – – [/wpurp-searchable-recipe]

  • Prep Time: 3h
  • Cook Time: 25m
  • Total Time: 3h 25m


Sweet Dough

  • 1 cup milk, warm but not hot
  • 1/4 cup granulated sugar
  • 4 eggs at room temperature
  • 4 cups all-purpose flour
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 stick unsalted butter


  • 2 tablespoons butter, melted
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon


  • 1 stick butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • 3 tablespoons milk (any kind)

How To Do It

  1. Grease the inside of a glass bowl with canola oil or melted butter. Set aside.
  2. Place the stick of unsalted butter in the freezer for 10-15 minutes.
  3. Dissolve the sugar into the warm milk then whisk in the eggs. Set aside.
  4. In a medium bowl, whisk together the flour, yeast and salt with a fork.
  5. Once the butter is chilled, use a box grater to grate it over the dry ingredients. Use your hands to “stir” the mixture together, breaking up any larger pieces of butter.
  6. Pour the milk mixture on top of the flour and butter mixture and use your hands to knead everything together until the dry ingredients are incorporated. Don’t worry if you have small chunks of butter that remain.
  7. Transfer the dough to the greased bowl. Cover with plastic wrap.
  8. Allow this dough to rise for a total of 90 minutes. At the 30-minute and 60-minute mark, uncover the bowl and knead the dough a few times.
  9. After 90 minutes, prepare the filling.
  10. Melt the butter in a small dish.
  11. In a second small bowl, whisk together the brown sugar and cinnamon.
  12. Grease a 9 x 13-inch baking dish with butter.
  13. Roll the dough out onto a floured surface. You’ll want the dough to be about a 12 x 16-inch rectangle.
  14. Brush the top of the rolled-out dough with the melted butter.
  15. Sprinkle the cinnamon-sugar mixture on top of the butter and out to the edges of the dough.
  16. Begin rolling the dough on top of itself lengthwise. You’ll be creating your snail…You want the roll to be tight enough to hold together when cut.
  17. Using a sharp, serrated knife, cut off pieces of dough about 2-inches thick. You can make the rolls smaller or larger – it’s up to you. Since the dough is soft and warm, it may flatten when you cut it. If so, just place the roll in your hand and reshape it before putting it in the baking dish.
  18. Place each cut piece into the prepared baking pan, swirl-side up. It’s fine if the pieces touch.
  19. Cover the baking dish with plastic wrap.
  20. If you wish to bake the rolls the next day, place the baking dish in the fridge. If you plan to bake them same day, allow them to rise another 1-2 hours, until doubled in size and taking up the whole dish.
  21. If you refrigerated the uncooked dough, you’ll need to remove the dish from the fridge and allow the rolls to come to room temperature before baking.
  22. Preheat the oven to 350 degrees (F).
  23. Bake for 25-30 minutes.
  24. Just before you remove the rolls from the oven, prepare the icing.
  25. Mix all icing ingredients together in a small bowl using an electric mixer. It should be liquid-y enough to pour easily from the bowl.
  26. Remove the rolls from the oven and allow to cool on a rack about 5 minutes.
  27. Pour the icing on top of the rolls, allowing the butter to melt into the swirls and in between rolls.
  28. Serve warm.
  29. I store these rolls covered and in the fridge for up to 5 days. They can easily be reheated in the baking dish or individually in the microwave.
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