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Best Cinnamon Crunch Rolls Recipe

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These really are the Best Cinnamon Crunch Rolls Recipe. Why? Because I've added a Cinnamon Crunch topping (think Cinnamon Crunch Bagels) which takes this way over the top! Combining these two makes a completely new and different roll that's easy to make. These are perfect for an Easter Brunch.

This amazing dough is a marvel. It is more of a batter and, as such, has to be refrigerated to roll it. Here is the really good news. If you've ever worked with yeast doughs that spring back constantly when rolling them out, you know what a pain it is to wait 10 minutes while the relax. Well there is no waiting and no springing back with this recipe. It stays where you roll it.

An open Cinnamon Roll sits on a flowral plate with a plate of rolls behind it and a blue dotted cup and saucer are off to the side.

While any yeasted product is best the day it is made, these last with great results for several days. More good news! I have included a traditional vanilla glaze as well as the cinnamon crunch topping. Both freeze beautifully. The rolls with the cinnamon crunch topping thaw with the topping still crunchy. The rolls with the vanilla glaze should be frozen without the glaze for the best results.

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Everyone loves a sweet roll - here are a few other to try: Orange Macadamia Rolls, Cinnamon Filled Buttermilk Scones, Lemon Sugar Rolls, and German Chocolate Sweet Rolls.

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What Makes This Recipe Doable

  • It has a couple of steps but they are all very easy.
  • The dough goes together effortlessly as well as quickly.
  • The dough is a dream to roll out. With no spring back filling goes on quickly.
  • Baking these in jumbo paper liners ensures the cinnamon crunch topping doesn't get stuck to the pan.
  • It is super easy to remove the rolls from the paper with the topping intact.

Recipe Ingredients

Cinnamon Crunch Rolls Dough

The ingredients for the Best Cinnamon Crunch Rolls Recip include, all-purpose flour, sour cream, water, unsalted butter, eggs, granulated sugar, salt, yeast, and vanilla.

FRONT ROW: Salt, yeast, vanilla

MIDDLE ROW: Unsalted butter, eggs, granulated sugar

BACK ROW: Sour cream, all-purpose flour, water

Cinnamon Crunch Topping

The ingredients for the cinnamon sugar filling are brown sugar, granulated sugar, vanilla, unsalted butter and cinnamon.

FRONT ROW: Vanilla, unsalted butter and cinnamon

BACK ROW: Brown sugar, granulated sugar

Vanilla Glaze

Ingredients for the vanilla glaze are powdered sugar, butter, vanilla and milk

FRONT ROW: Milk, unsalted butter, vanilla

BACK ROW: Powdered sugar

Important Ingredients

  • All-purpose flour is the flour of choice for this particular recipe.
  • While the recipe uses instant yeast, it is still added to the liquid ingredients.
  • Korinje cinnamon is my choice for its bold, intense flavor.
  • The Sour Cream adds softness to the final, baked dough and enhances its shelf life.
  • Dark Brown Sugar is preferred over light for its more intense flavor.

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

Cinnamon Crunch Rolls

The first collage shows the paper liners for the pans, the sour cream added to the melted butter, and the flour in the mixing bowl.

Step 1. Line jumbo muffin tins with one of the paper liners. This will make removing the rolls easier and keep the crunch in tact. Spray them with a non-stick baking release and set aside. Step 2. Melt the butter, sugar and salt in a small sauce pan. Heat it until the butter melts. Alternatively, it can be done in a microwave. Cool to lukewarm. When it comes to temperature, whisk in the sour cream and vanilla. Step 3. Whisk in the eggs, yeast and water. Step 4. Place the flour in the bowl of a mixer.

The liquid ingredients are added to the flour, the finished dough, the dough in a container and the time marked on top.

Step 5. Add the liquid to the flour in the mixing bowl. Step 6. Fit the mixer with a dough hook if possible. Beat until it comes together then knead in the mixer for 3 minutes, turning in the bowl after about 1 ½ minutes as the dough will adhere to the top of the dough hook and not get kneaded. The dough will be very soft and more of a batter. Step 7. Spray a container at lest 3 times as big as the dough with a non-sick baking release. Place the dough in it and cover with film. Step 8. Place the cover on the container (or cover with a tea towel) and mark the time on it. It should take about 2 to 2 ½ hours to nearly triple. Deflate the dough and refrigerate overnight or up to 3 days. It may or may not rise again in the fridge. It doesn't matter either way,

Assembling the rolls

This collage shows the dough in a rectangle ready to be rolled, rolled and buttered, filled with the cinnamon filling and the far edge wet.

Step 9. Prior to rolling out the dough combine the ingredients for the cinnamon filling, cover with plastic wrap and set aside. Remove the dough from the fridge and shape into a thick rectangle. Step 10. Roll the dough into an 22" x 13" rectangle, keeping the long side horizontal on the table. Brush with the melted butter. Step 11. Spread the filling evenly over the dough to within ½ inch of the far edge. Step 12. Wet the far end of the dough lightly with water.

The dough rolled up, the seam sealed, thread under the roll at 1 ½" and the thread brought to the top and crossed.

Step 13. Roll the dough up completely making sure the seam is on top. Step 14 . Using your finger, seal the seam by smearing the dough down. Step 15. Mark the dough into 1 12" pieces. The cleanest cuts can be made by putting a long piece of thread under the marked piece of dough. Step 16. Bring the thread up to the top, cross it over and pull to make a clean cut. The filling will be loose so pick the roll up carefully keeping the filling intact and place it in a paper round. Repeat with the rest of the rolls.

Cinnamon Crunch Topping

This collages shows the dry ingredients for the crunch topping in a bowl, mixed, the butter and vanilla mixed and added to the dry ingredients.

Step 17. Place the dry ingredients in a bowl. Step 18. Mix them thoroughly. Step 19. Combine the melted butter and the vanilla. Step 20. Add the liquid to the dry ingredients and mix with a fork. They will not form crumbs and be slightly wet.

In the last collage of the Cinnamon Crunch Rolls, the rolls are brushed with egg white, the crunch is placed on top, then after baking, the paper liner, is carefully removed from the roll.

Step 21. Brush the risen rolls with beaten egg white to hold the crunch in place. Step 22. Cover the top of the rolls with about a slightly heaping tablespoon of topping each. Press lightly into the egg white. Step 23. A few minutes after pulling them from the oven, carefully lift the papers, with the rolls, out of the pans. Step 24. Carefully, pull the paper down to release the rolls and topping. Place on a cooling rack to cool completely.

Recipe FAQS

What is the best way to cut cinnamon rolls?

By using thread or thin dental floss placed under the roll and brought to the top then crossed and pulled quickly the rolls will be perfectly cut without altering the roundness of the roll.

Why not cut cinnamon rolls with a knife?

Because the dough is soft, a knife will squash the rolls and get them out of shape.

What makes a soft yeast dough?

Milk, sour cream or buttermilk will all help soften the dough as well as add flavor. Having a batter, which is looser, instead of a more firm dough also contributes to a softer roll with a longer shelf life.

Storage and Freezing

The rolls, fully baked, can be well wrapped and frozen. The rolls with the cinnamon crunch can be baked as is. If the rolls are to be finished with the Vanilla Glaze, they should be frozen without the glaze. Thaw at room temperature. To freshen preheat the oven to 350°F, place them in a sheet pan and cover with foil. Heat for about 15 minutes.

Make the vanilla glaze and glaze the rolls after they have cooled. They can also be served without the cinnamon crunch or glaze.

Expert Tips

  • The dough can refrigerated up to 3 days.
  • I often bake individual rolls in Jumbo muffin pans lined with large muffin papers. Doing it this way avoids the rolls sticking as they sometimes can and they bake up with softer sides.
  • Be sure to spray the paper lines for easier releasing.
  • Do not be tempted to add additional flour. The dough should remain a batter. Chilling it overnight will firm it up and make it easy to handle.
  • Be sure to make the filling ahead of rolling out the dough so it won't warm up and become soft.
The open cinnamon crunch roll is on a white plate with flowers on the edge. A plate of rolls is in the background and a blue dotted cup and saucer are on the right.

Here are some other amazing sweet breads

Love this Best Cinnamon Crunch Rolls Recipe It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

An open Cinnamon Roll sits on a flowral plate with a plate of rolls behind it and a blue dotted cup and saucer are off to the side.

Best Cinnamon Crunch Rolls Recipe

Helen S Fletcher
These really are the Best Cinnamon Crunch Rolls Recipe. Why? Because I've added a Cinnamon Crunch topping (think Cinnamon Crunch Bagels) which takes this way over the top!
No ratings yet
Print Recipe Pin Recipe
Prep Time 2 hours
Chilling Time 1 day
Total Time 1 day 2 hours
Course Breakfast/brunch
Cuisine American
Servings 14 rolls
Calories 504 kcal

Equipment

  • Jumbo Muffin Pans

Ingredients

Cinnamon Roll Dough

  • ½ cup unsalted butter (114 grams or 1 stick)
  • ½ cup granulated sugar (100 grams)
  • 1 teaspoon salt
  • 1 cup sour cream (225 grams)
  • 1 teaspoon vanilla extract
  • 2 ¼ teaspoons instant yeast (1 packet)
  • ½ cup water, lukewarm
  • 2 large eggs
  • 4 cups all-purpose flour (560 grams)

Cinnamon Filling

  • 3 tablespoons unsalted butter, melted (45 grams)
  • 1 cup dark brown sugar (200 grams)
  • 2 +1 tablespoon + teaspoon cinnamon

Cinnamon Crunch Topping - If making all 14 of the rolls with the crunch topping DOUBLE THIS RECIPE

  • ½ cup dark brown sugar (100 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 tablespoon cinnamon
  • 4 tablespoons unsalted butter (58 grams)
  • 1 egg white to brush on rolls

Vanilla Glaze - If making all 14 rolls with the vanilla glaze - DOUBLE THIS RECIOPE

  • 1 ½ cups powdered sugar (200 grams)
  • 3 tablespoons unsalted butter (45 grams)
  • 2 teaspoons vanilla extract
  • 2 to 3 tablespoons milk

Instructions
 

Cinnamon Roll Dough

  • Cut the butter into pieces and place in a small saucepan along with the sugar and salt.  Heat until the butter is melted.  Remove from the heat and let it sit until it is lukewarm. 
  • Whisk in the sour cream and vanilla followed by the eggs, yeast, and water.
  • Add the flour to the bowl of a mixer. Fit the mixer with a dough hook if available.
  • Pour the liquid over the flour and beat on low to bring together. Knead in the machine for 3 minutes, turning after about 1 ½ minutes as the dough will adhere to the top of the dough hook and not get beaten.  The dough will be very soft and more of a batter.
  • Spray a container at least 3 times the size of the dough with a non-stick baking release. Add the dough and cover with plastic wrap. Mark the time on it. Allow it to rise until doubled, about 2 to 2 ½ hours. 
  • After it has risen, deflate it, re-cover it and refrigerate overnight so the butter can firm up. It may or may not rise again in the fridge. That's fine. It can be refrigerated up to 3 days.

Cinnamon Filling

  • Melt the butter. Reserve. Combine the brown sugar and cinnamon, mixing completely. Cover with plastic wrap to prevent the brown sugar from drying out.

Assembly

  • Line 14 jumbo muffin cups with jumbo paper liners. Spray with a non-stick baking release. Set aside.
  • Remove from the refrigerator. Roll the dough into a 13" x 22" rectangle, keeping the 22" side horizontal on the table.
  • Brush it with the melted butter from the Cinnamon Filling to within ½" of the far edge. Spread the filling over the butter keeping the far edge without anything on it.
  • Starting from the long side (22") roll the dough up tightly to within the ½'. Brush the edge with water. Bring it up to cover the dough and seal the edge by, pressing it down and smearing the edge.
  • Mark the roll 1 ½". Place a long piece of thread or fine floss under the dough on the marking extending to the front and back. Bring the thread up to the top, cross it and pull sharply on both ends. It will cut the rolls cleanly. Repeat with the remaining rolls.
  • The filling will be loose, so pick it up quickly and carefully place it into the sprayed paper cups, filling side down. Press the rolls flat in the cups.
  • When all of the rolls are in the cups, cover with tea towels and allow them to rise until doubled but reaching only to about ½" of the top, about 1 ½ hours.

Cinnamon Crunch Topping

  • While the rolls are rising, combine the brown and granulated sugar with the cinnamon, mixing well. Cover with plastic wrap to keep the brown sugar from drying out.
  • Preheat the oven to 350°F.
  • Add the melted butter (rewarm if it has solidified) to the cinnamon-sugar mixture and blend together. This will not be crumbs. It is more of a thick paste.
  • When the rolls are ready, beat the egg white till foamy. Brush the tops of the rolls with the egg white.
  • Gently, so as not to deflate the rolls, spread about 1 slightly rounded tablespoon of the Cinnamon Crunch on each roll covering it well. Press it gently into the egg whites to make sure it adheres.
  • If using the vanilla glaze, do nothing to the top of the rolls.
  • Bake for 20 to 23 minutes until browned and baked through. Do not overbake.
  • Let the baked rolls cool for about 5 minutes then carefully lift them by the paper liners out of the pans. Gently, pull down the papers, remove the rolls, and set the on cooling rack to cool completely.
  • If using the vanilla glaze, combine all of the ingredients for the glaze, adjusting the powder sugar if too thin or adding more milk if too thick, Spoon over the rolls, letting it drip down the sides. Leave them out to dry.
  • While all yeast dough is best the day it is baked, these have an amazing shelf life if covered for several days.
  • Either of these can be frozen. The Cinnamon Crunch Rolls can be frozen as is, then well wrapped individually and frozen for a couple of months. The vanilla glazed rolls can be frozen WITHOUT the glaze wrapped as above.
  • Thaw either at room temperature. To freshen, preheat the oven to 350°F. Place the rolls on a sheet pan and cover the pan tightly with foil. Heat for 10 to 15 minutes. Cool.
  • Apply the vanilla glaze after the rolls have cooled.

Notes

There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
________________________________________________
All-purpose flour is the flour of choice for this particular recipe.
While the recipe uses instant yeast, it is still added to the liquid ingredients. 
Korinje cinnamon is my choice for its bold, intense flavor.
The Sour Cream adds softness to the final, baked dough and enhances its shelf life. 
Dark Brown Sugar is preferred over light for its more intense flavor.
The dough can refrigerated up to 3 days.
I often bake individual rolls in Jumbo muffin pans lined with large muffin papers. Doing it this way avoids the rolls sticking as they sometimes can and they bake up with softer sides.
Be sure to spray the paper liners for easier releasing.
Do not be tempted to add additional flour. The dough should remain a batter. Chilling it overnight will firm it up and make it easy to handle. 
Be sure to make the filling ahead of rolling out the dough so it won't warm up and become soft.
 
 

Nutrition

Serving: 14rollsCalories: 504kcalCarbohydrates: 79gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 197mgPotassium: 147mgFiber: 3gSugar: 47gVitamin A: 608IUVitamin C: 0.3mgCalcium: 91mgIron: 2mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
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  1. teresa cole says

    I am new here, but really enjoying so far! I plan to make your lovely cinnamon crunch rolls but having trouble locating the korinje cinnamon recommend.

    Reply

    • Helen S Fletcher says

      Hi Teresa - use what is available. It will be fine. That is my favorite and I get it online usually from Amazon,

      Reply

  2. Christine Unger says

    Hi Helen,
    Thank you for this recipe. Would you please privide me with the butter in grams. Where I am we don't have 'sticks' of butter, but buy butter in 250g or 500g weight.
    Thanks in advance,
    Christine

    Reply

    • Helen S Fletcher says

      Hi Christine - Not sure why I didn't put half of them in. The recipe is fixed and all the butter measurements are correct.

      Reply

  3. Marge says

    What is the 12 day chilling time?

    Reply

    • Helen S Fletcher says

      Hi Marge - if you could be more specific as to where you saw that I might be able to help. There is no 12 day chilling time.

      Reply

      • Sarah says

        Hi Helen,

        I am a little confused as well. It in the section where you have times listed (before the recipe) you have prep time 2hrs and chilling time 12 d. Or should the ‘d’ be hours also?
        Thank you very much!

        Reply

        • Helen S Fletcher says

          Hi Sarah - it should have been 1 day.

          Reply

  4. Ron.M says

    Hi Hellen, can I use a Bundt pan instead of a muffin tin, just love your recipes . Thanks Again

    Reply

    • Helen S Fletcher says

      Hi Ron, I made them into muffins so the crunch topping would not shatter when cut.

      Reply

  5. SallyBR says

    HI, Helen! amazing recipe as usual - I am wondering... if I was to bake them same day to donate them, do you think I could keep the wrapper on for a couple of hours until I take them? Or is it important for texture to open the sides? if that's the case I guess I should just take them on a tray without any wrap?

    Reply

    • Helen S Fletcher says

      Hi Sally, it is important to unwrap them while hot to ensure the cinnamon crunch doesn't set up completely or it can shatter when cold. The topping will come over the top of the flat papers. The tulip papers are the best. They are fine unwrapped.

      Reply

      • SallyBR says

        awesome, thank you!

        Reply