Ever woken up to a winter morning wishing for something cozy and delightful? You’re not alone. Many of us crave that warm, inviting smell of cinnamon filling the house. Now imagine this—perfectly baked cinnamon rolls that not only satisfy your cravings but connect you to a cherished family recipe. Passed down by Carl Nelson, this recipe marries Swedish baking traditions with modern techniques to create a treat you’ll want to make over and over again. Ready to make it happen? Let’s dive in!
Carter’s Cinnamon Rolls
Ingredients
Dough:
- 10 cups 1200g all-purpose flour
- 1 cup 200g sugar
- 1 tbsp salt
- 1 cup warm water 240g
- 1½ cups warm milk 360g
- 2 tbsp active dry yeast
- 4 eggs + 2 yolks room temperature
- 1-2 tbsp vanilla bean paste/extract
- 12 tbsp 170g unsalted butter, softened
- 1 cup 240g room temperature heavy cream (for topping) — drizzling this over the rolls before baking adds moisture, richness, and a golden-brown finish.
Filling:
- 1 cup 200g sugar
- 1 cup 200g brown sugar
- 6 tbsp Saigon cinnamon
- 12 tbsp 170g soft unsalted butter
Icing:
- 8 oz cream cheese 227g
- 1 cup 227g unsalted butter, softened
- 1 tsp maple syrup
- 2 tbsp vanilla bean paste
- 4 cups 500g powdered sugar
Instructions
Step 1: Prepare the Dough
- In a stand mixer, combine all the dough ingredients except the butter. Mix until well incorporated.
- Cover the bowl with a towel and let the mixture rest for 25 minutes.
- Gradually add the butter in tablespoon-sized chunks, kneading for 5-8 minutes until the dough becomes smooth and elastic. The dough should feel soft and slightly tacky to the touch, with a uniform texture that springs back when lightly pressed.
- Transfer the dough to an oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours or until it doubles in size.
Step 2: Assemble the Rolls
- Roll out the dough on a floured surface to a ½-inch thick rectangle.
- Spread the softened butter evenly across the dough, then sprinkle the sugar, brown sugar, and cinnamon mixture.
- Roll the dough tightly from one long edge to the other, forming a log. Cut the log into 1.5 to 2-inch slices.
- Arrange the slices on a parchment-lined 12”x18” baking pan, leaving space between each roll.
Step 3: Rise and Bake
- Cover the pan loosely with a towel and let the rolls rise for 30-45 minutes. If your kitchen is on the cooler side, consider placing the pan in an oven with the light on to create a warm environment for the dough to rise effectively.
- Preheat the oven to 325°F (162°C). Just before baking, drizzle heavy cream over the rolls.
- Bake for 25-30 minutes, or until the centers reach an internal temperature of 180-190°F.
Step 4: Make the Icing
- While the rolls bake, beat cream cheese and butter until creamy.
- Add maple syrup, vanilla paste, and powdered sugar, mixing until smooth and spreadable.
- Spread the icing generously over the warm cinnamon rolls.
Tips for Perfect Cinnamon Rolls:
- Control Rising Time: Adjust rising time based on room temperature for optimal dough texture.
- Cut Clean Slices: Use dental floss instead of a knife to cut the rolls for cleaner edges.
- Customize the Flavor: Add orange zest or hazelnut liqueur to the icing for a citrusy or nutty twist.
A Legacy in Every Bite
Enhance your baking expertise by learning how milk powder can improve your buttercream after mastering these classic cinnamon rolls.
Carl Nelson’s cinnamon rolls bring together tradition and innovation. Carl’s father’s Swedish bakery in Los Angeles catered to Hollywood legends like Greta Garbo and Mary Pickford. This recipe carries forward that legacy, allowing families everywhere to create memories over warm, gooey cinnamon rolls.
Bake these rolls for a special breakfast or a comforting treat to share with loved ones. Enjoy!