Oh, how I love these delicious cinnamon rolls with homemade jam. It is the flavour of paradise – simple and absolutely divine every single time. Cinnamon rolls also known as cinnamon bun, cinnamon swirl, cinnamon Danish, cinnamon snail, sticky rolls, sticky buns or scrolls. It all depends on where in the world you are but they are divine and have a national day in Sweden which is the 4th of October.
No matter what they are known as and what they are called, these cinnamon rolls are absolutely delicious, especially when made from scratch and using healthier flour and a good old homemade jam to fill these with. Oh, just divine! I have used forest fruit jam and a divine apricot jam, both homemade but any jam you like will do just great here.
You may ask yourself, are these delicious? Well, yeasss!! Just try this recipe.
Are they healthy? well, healthier, yes since I have cut the icing (not to say you cannot have it) and added some nice spelt flour, chia seeds and have not overdone with the sugar amount.
Please see the rest of the recipe for some real tips on some icing ideas, how to store, how to freeze these cinnamon rolls, how to make these ahead in case you need to and so on. Follow this recipe for great tips and cook’s advise.
Origins of the cinnamon rolls
A cinnamon roll is a sweet roll usually served in Northern Europe and North America and it is known as kanelbulle, in Sweden, in Denmark, it is known as kanelsnegl, in Norway it is known as Kanelbolle, Skillingsboller and Kanelsnurr and in Finland, it is known as korvapuusti.
How do you make cinnamon rolls?
- Make the dough, wait to rise and double in size;
- Roll the dough with a rolling pin into a rectangular shape;
- Spread the jam, nuts and the chia seeds;
- Roll and cut;
- Place in a greased skillet;
- Bake for 30-35 minutes;
- Serve with the icing you desire (see some really delicious icing options below)
Here is a shot of the dough risen and almost trebled in size (love and warmth is the secret) the kneading too 😉
This is how you roll, spread, sprinkle and then roll again 😉
This is how you roll and cut your cinnamon rolls, cut into 1 inch or 2.5 cm thick rolls.
what to fill cinnamon rolls with?
The most popular filling is of course the cinnamon filling:
- 1/2 cup salted butter (almost melted)
- 1 cup packed brown sugar
- 2 tablespoons cinnamon
- 1/2 cup double cream or heavy cream
One other filling that I have used and it was unbelievable was :
- 1 1/2 cups/ or approx 400 g apple jam
- 1 tbsp coconut sugar
- 2 tbsp coconut oil, melted
- 2 tbsp cinnamon
- 1/2 tsp muscat
Or why not use this raspberry filling we love so much:
- 3 Tbsp unsalted butter, at room temperature
- 1/2 cup raspberry jam
- 1/4 cup (packed) dark brown sugar
- 1 Tbsp ground cinnamon
One more idea walnut and rum caramel sauce
- 1/2 cup brown sugar
- 1/8 cup milk
- 1/2 cup butter
- 1/2 teaspoon of sea salt
- 4 tablespoons dark rum/bourbon
I could go on and on with the fillings) but these listed ones here are our most favourite ones.
what icing shall I use for cinnamon rolls?
Any icing you like, I used a light dusting of icing sugar but you may use an icing made from milk, icing sugar, vanilla or cream cheese, vanilla and honey or maple syrup. You may also use some jam to spread over.
One other simple way to serve these beauties, I particularly like this as I do not like anything too sweet, it’s with a dollop of creme fraiche and a drizzle of honey! The best if you ask me.
VANILLA LEMON GLAZING
Combine the sugar and lemon juice in a mixing bowl and whisk until smooth. Stir in the vanilla. Add a splash of milk or cream as needed to reach your desired consistency. Drizzle over the cinnamon rolls while still warm.
Easy cinnamon rolls with homemade jam
- wooden spoon
- Rolling Pin
- 275 grams flour (9.7 oz) use strong white or cake flour if you have
- 200 grams spelt flour (7 oz)
- 25 grams fresh yeast (0.9 oz) 1 sachet of dry yeast will be great too
- 4 tbsp sugar cane – unrefined
- 80 grams butter (3.5 oz) room temperature or melted
- 1 cup milk (235ml/240g) lukewarm
- 1/4 tsp salt* only if using unsalted butter
- 3 tbsp chia seeds
- 1 tbsp cinnamon powder
- 2 med egg lightly beaten (keep 3-4 tbsp to egg wash the buns
- 1 tbsp icing sugar to dust over
- 1 tbsp lemon and orange zest or rind
For the filling
- 1/2 cup jam best to use homemade
- 1/2 cup mixed nuts chopped and toasted
- 2 tbsp chia seeds
- In a larger bowl add the two types of flour, chia seeds and the salt and combine them slightly. Make a well in the centre, add the eggs (keep some aside for egg wash) the lemon and the orange rind/zest, cinnamon and set aside.
- In a mug, mix the yeast into 100 ml warm milk, with the 4 tbsp sugar. Mix well until the yeast and the sugar dissolves completely. Pout this mixture into the well and allow it 10-15 min to rest until it begins to bubble.
- Knead the dough by mixing the remainder of the milk, the room temperature or melted butter. Knead until your hand ends up being clean from any dough which initially is very sticky.
- Make the dough into a ball and allow it to rest covered with a towel into a bowl until it doubles or trebles in size.
- On a lightly floured or greased surface, roll the dough into one or two rectangles. I have made two as I wanted to use two types of jam.
- Spread the jam with the back of a spoon into an even layer, sprinkle the toasted nuts and some chia seeds.
- Roll, cut into rolls of approximately 1 inch or 2.5 cm thick and place those into a greased skillet with little space in between. See pictures above.
- Heat the oven at 185°C /375 F.
- Allow the buns to rise again while the oven heats up, for about 10-15 mins.
- Egg wash the buns with the lightly bitten egg and place the buns in the oven. Bake them for approximately 30-35 minutes (if the oven is fan assisted) or a little longer, until nice and light brown in colour.
The finished product here, oh I now drool all over my keyboards, really want a bite of this although only just made them the other day and I can still taste them. I particularly love the chia seeds in the dough and the bite from these. The sour-sweet filling and the toasted mixed nuts, oh, what a dream! Making them again this weekend! 😉
Other recipes you may like :
- Cinnamon Roll Apple Pie
- Baked Apples With Rye Flakes And Cinnamon
- Apple And Orange Tart With Rosemary And Chia Seeds
- Apple And Walnut Pizza
can I freeze cinnamon rolls?
Yes, absolutely! Freeze after baking – You may bake them for a shorter time initially to allow them another good 15-20 min back in the oven when taken out of the freezer. Freeze before baking – You can also choose to not bake them at all and freeze straight after cutting them into rolls and bake for an extra 5 minutes straight from frozen.
How to make overnight cinnamon rolls
After rolling the cinnamon rolls up, cut them, arrange in designated pan that was greased or lined with parchment paper, cover well with cling film or plastic wrap then place in fridge overnight. When you are ready to bake, bring the cinnamon rolls to room temperature and let them rise for at least 1 hour before baking.