Cinnamon rolls reinvented: The easiest pancake recipe yet

The first cinnamon rolls, kanelbullar, were created in Sweden right after the end of World War II. They were made with a delicate yeast dough featuring a buttery filling with cinnamon and cardamom.

They only appeared in America in the 1980s, where they immediately became a hit, thanks to the Cinnabon coffee shop chain specializing in cinnamon rolls. Like the Swedish original, these rolls are made from delicate yeast dough but with a filling that consists only of butter, sugar, and cinnamon, topped with a sweet icing.

The foundation of cinnamon rolls is yeast dough. The best dough contains both milk and a generous amount of butter. Unfortunately, yeast dough with added fat rises much slower than classic ones. The rising time is about 2 to 3 hours. It's not worth shortening this time because underproofed dough will turn out hard and even doughy rather than soft and fluffy.

After preparing the dough, it's time for the filling. The basic recipe includes melted butter, brown sugar, and powdered cinnamon. In the Swedish version, cardamom is also added, but nothing stops you from experimenting with other spices. Don’t have time to knead yeast dough? Try the following recipe for cinnamon rolls, which doesn't require kneading or waiting. You will fall in love with them from the first bite.

Ingredients:

                    
• 1 large egg
• 375 mL of milk
• 60 mL of oil
• 375 mL of flour
• 1 teaspoon of sugar
• 2 teaspoons of baking powder
• 4 heaping tablespoons of softened butter
• 15 mL of milk
• 2 teaspoons of cinnamon
• 2 tablespoons of brown sugar
• Optional: icing, honey, maple syrup, roasted apples

Preparation:

1. Start by preparing the pancakes. Place the flour, milk, egg, oil, a teaspoon of sugar, and baking powder in a tall bowl. Blend all the ingredients into a smooth mixture. After mixing, refrigerate the batter and prepare the filling.
2. Combine the butter, cinnamon, brown sugar, and a tablespoon of milk in a small bowl. Transfer the mixture to a piping bag.
3. Prepare a pan with a lid. Heat it up, then pour the pancake batter onto it.
4. Squeeze some of the butter-cinnamon mixture onto the top of the frying pancakes. Don't skimp on it. Reduce the heat and cover the pan with the lid.
5. These pancakes will be as delicate as buns. Transfer them to a plate and serve with honey, icing, roasted apples, or on their own.