October 4th was Cinnamon Roll Day! Here's My Family Recipe

by Sofia Deer

Adapted from Sju Sorters Kakor. Preheat oven to 425 degrees Fahrenheit.


  • 150 grams of butter
  • 2 cups of milk 
  • 50 grams yeast
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • about 5.5 cups of flour


  • sugar
  • butter
  • cinnamon


Melt the butter in a pot on the stove. Pour the milk into the pot as well once the butter is melted. Warm it up until it's about body temperature, around 97 degrees Fahrenheit.

Pour the yeast into a big bowl. Add a little bit of milk to activate the yeast, then follow with the rest of the milk/butter mixture, salt, sugar, and 2/3 of the flour. Mix until the dough is shiny and smooth. Add more flour but save about half a cup for later.

Sprinkle a little flour on top so it doesn't dry up and cover the bowl with a baking towel. Put the dough somewhere warm. Let it rise to double its size.

After rising, knead the dough with your hands for a few minutes in the bowl. After kneading, spread the dough on a counter covered in a thin layer of flour. Add more flour as necessary when it becomes sticky. The dough is ready to be rolled out when it doesn't stick to the counter and your hands. It should be evenly porous.


Slice the dough into two or three equal parts to make it easier to work with. Use a rolling pin to spread the dough into a rectangular shape until it's about 1/3 of an inch thick. Spread a medium thick later of butter on the entire surface with a dull knife (like spreading sauce on pizza dough). Then, sprinkle a layer of sugar on top, covering the butter. Lastly, sprinkle cinnamon on the sugar and butter as the thinnest layer. 


Start rolling the dough on the long side into a neat cylinder. Pinch the edge of the dough into the smooth surface with your fingers to seal it.

Use a sharp knife to slice the dough into 1-inch wide sections (similar to sushi). After the dough is sliced, take each piece of the raw cinnamon roll, stretch it out a little with your fingers, then wrap it around your index finger while twisting it into a knot. Repeat for the rest of them.

Place the cinnamon rolls onto a buttered baking sheet and glaze them with a whisked egg. If you have it, sprinkle pearl sugar on top before letting them proof for another 15-20 minutes. 

When ready, place them in the middle of the oven for about 5-7 minutes, or until golden brown.