These delicious cinnamon rolls are fast and easy and can be made just in time for breakfast! A Maple Sugar glaze makes them perfect. A soft homemade no-yeast roll with a brown sugar, cinnamon & butter filling.
Quick & Easy Cinnamon Rolls
My mother was making these simple Cinnamon Rolls for as long as I can remember. They were a Friday night tradition.
And this is one of the first recipes that I shared with my husband and kids when I wanted to give them a taste of Canada.
My mother usually left them unglazed but because we love Maple Syrup and since Maple Syrup is so Canadian why not add a maple syrup glaze? It was the perfect addition.
How to make Easy Cinnamon Rolls
- In a large bowl with a whisk mix flour, baking powder and salt, with a pastry blender cut in butter until it resembles coarse crumbs, add the milk and with a fork mix until the mixture becomes a soft dough.
- Turn it onto a lightly floured surface and knead just until dough is thoroughly combined.
- Roll dough out to rectangle that is 1/8 inch thick.
- Spread the dough with softened butter and sprinkle with brown sugar / cinnamon mixture, pat down lightly.
- Starting with long end roll into a log.
- Slice the dough into 13 pieces and place in prepared pie dish.
- Bake for approximately 30-35 minutes (or until golden).
- Let cool before drizzling with glaze.
These are perfect for a special breakfast, but you don’t have time to wait for the yeast to rise. Simple, easy and very tasty Cinnamon Rolls.
And of course they are one of my favourites!
Who invented Cinnamon Rolls?
Cinnamon Rolls were apparently invented in Sweden. There is even a Cinnamon Roll National Holiday on October 4.
My mother used to make these almost every Friday night and they became one of our weekly food traditions!
Is there a difference between Cinnamon Buns and Cinnamon Rolls?
There are a couple of differences between a Cinnamon Bun (or also known as a Sticky Bun) they both are usually made with a yeast dough that is rolled out and spread with butter, and usually cinnamon, sugar, and sometimes nuts or raisins.
The dough is then rolled up and sliced. For the sticky buns, the baking dish is first lined with a few sticky ingredients, like brown sugar, honey, butter and usually nuts and or raisins.
Once they are baked, the pan is then inverted so that sticky bottom becomes the topping.
Whereas Cinnamon Rolls are placed in the prepared baking dish that has been lightly greased and floured and then baked. Once they have cooled they are then spread or drizzled with a powdered sugar glaze.
Cinnamon Rolls
I firmly believe that you can never stop at one! At least we can’t. The Italian loves these so much they are always gone the same day I make them.
These cinnamon buns can also be made individually in a 12 medium size muffin pan.
How to store Cinnamon Rolls
I can’t imagine that they aren’t eaten in one day, but if you do have leftovers then be sure to store them in an airtight container or wrapped tightly in plastic. They will last up to two days at room temperature.
They can also be refrigerated for up to 6 days. They can also be frozen unbaked or baked, be sure to store in an airtight container or freezer bag. They will keep for up to a month.
Thaw the cinnamon rolls in the fridge before baking.
More Cinnamon Recipes to try
Maple Glazed Brown Sugar Cinnamon Scones
Homemade Cinnamon Apple Strudel
So if you like Cinnamon Rolls made with brown sugar, cinnamon and butter then I think you will love this easy recipe. Let me know what you think. Enjoy!
Quick & Easy Cinnamon Rolls with a Maple Glaze
Ingredients
CINNAMON ROLL DOUGH
- 2 cups flour (260 grams)
- 1 tablespoon baking powder
- 1 pinch salt
- 1/4 cup butter cold (50 grams)
- 3/4 cup milk (180 grams)
**If using unsalted butter then add 1/4 teaspoon salt.
TOPPING
- 1 cup brown sugar (lightly packed) (200 grams)
- 1-2 teaspoons cinnamon (if desired)
- 1/3 cup butter softened (70 grams)
MAPLE GLAZE
- 1/2 cup powdered / icing sugar (60 grams)
- 1/2 teaspoon vanilla
- 2 tablespoons maple syrup
- 1/2 -1 tablespoon cream or milk
Instructions
- Pre- heat oven to 350 degrees (180 degrees). Lightly grease and flour an 8 inch pan (pie, cake or even a 12 medium size muffin tin) I used a pie plate.
- In a large bowl whisk together the flour, baking powder and salt, then cut in the cold butter* until it resembles coarse crumbs, then add the milk and mix with the fork until the mixture becomes a soft dough, turn it onto a lightly floured surface and knead just until dough is thoroughly combined.
- Roll dough out to rectangle that is 1/8 inch thick.
*I like to place the butter in the freezer 20 minutes before using, then grate it with a large hole grater, that way it is much easier to combine to make coarse crumbs.
TOPPING
- In a small bowl mix together the brown sugar and cinnamon (if using).
- Spread with butter and sprinkle with brown sugar / cinnamon mixture, pat down lightly. Starting with long end roll into a log, cut into 12-13 pieces, place the slices cut side up in the prepared baking dish (pie, cake or muffin). Bake for approximately 30-35 minutes (or until golden). Let cool before drizzling with glaze. Enjoy!
MAPLE GLAZE
- In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add 1/2 tablespoon of the cream or milk, mix until smooth. Pour over cooled cinnamon buns.
Nutrition
Updated from September 1, 2014.
Faye says
The cinnamon rolls I have tried were the yeast rolls, and I find them too dry sometimes..I wonder the baking temperature needs to be adjusted… there are so many different recipes with different baking temperatures and timing…kinda confusing:(
Haven’t tried this recipe yet, but it looks wonderful… Are these more like the cake texture, and softer?
I’ve tried quite a lot of your other recipes, I love the way that they are simple and get to the point, they all turned out very well! Thank you!
Rosemary says
Hi Faye, thanks so much. These rolls aren’t that soft but they are good. I do have a yeast cinnamon bun coming out soon, that turned out really well. 🙂
Felix says
I love cinnamon rolls and although my last attempt on a a recipe without yeast has been a total failure I will surely give the recipe a try.
A small correction regarding the cinnamon roll holiday (or kanelbullens dag as is is called in Sweden): The correct date is October 4th not 9th (http://kanelbullensdag.se/en/).
Rosemary says
Hi Felix, thanks let me know how it goes with the recipe. And thanks I changed the date. Have a great Sunday.
Ann says
I am definitely going to make these for my grandchildren. I hope mine come out as good as the ones you made. I wish you and your family a Happy and Healthy 2019.
Rosemary says
Hi Ann thanks so much, I hope they enjoy them. And Happy New Year to you and your family too!
hollee thornton says
I just ran across this recipe and discovered your blog! I was a little confused to read that you were living in Italy and writing about brown sugar. My heart let. I am a US expat living in Switzerland and have not seen *”proper” brown sugar for sale here or in Germany France (although a friend swears she found some here) or Austria, or Italy. Please tell me what to look for and how to find it! *By “proper” I mean the slightly moist sticky brown sugar that is generally packed when measured and critical to recipes like chewy chocolate chip cookies.
Rosemary says
Hi Hollee, I am really sorry to break it to you but I haven’t found it either, but I make my own, I usually make it in bulk, so I take a kilo of white sugar and I add 2 tablespoons (more or less depending if you want dark or light) of molasses (because that’s all “proper” brown sugar is) and I put on a pair of gloves and I mix it with my hands, I used to use a whisk but it took forever to come together. If you can’t find molasses in stores you can get it on Amazon. I keep the brown sugar in the freezer and the molasses opened in the fridge. Hope that helps.
Josephine Varsi says
The recipe sounds great and I would imagine it can be changed up a bit to make “fruity” rolls (I’m thinking fruit preserves and nuts). Do you mean you can freeze the molasses or the brown sugar. I rarely use molasses but if I could freeze it to keep it fresh, that would be a convenience.
Thank you for your recipes – I’ve printed out so many of them!
Rosemary says
Hi Josephine, sorry I meant I keep the brown sugar in the freezer. Although I keep my opened molasses in the fridge, it should keep for up to 5 years. Hope that helps. Glad you enjoy the recipes. Have a great weekend.
Loren says
Can’t wait to try these amazing looking beauties out! xo Loren
Rosemary says
Hi Loren, thanks I hope you enjoy them. Let me know.
Stephanie says
I have a thing for brown sugar anything, so I can’t way to try this out! Thank you so much for linking up at Tasty Tuesday!
auntiepatch69 says
I just wanted to thank you for giving us BOTH tablespoons and grams. They didn’t teach us Metric when I went to school so I never thought I’d use it. With recipes coming to us from around the world now, it’s nice to NOT have to look up the ingredient measurements. So, thanks!
rose says
Hello, thank you for stopping by. Being in Italy it is all about metric so it has become easier for me although I still use imperial system too. Glad to help out.