Pretty and delicious, these rose shaped cinnamon rolls are a special treat! Add the optional caramel nut sauce over top for an extra hit of deliciousness.
Why you’ll love these rose shaped cinnamon rolls
Why get a dozen roses when you can bake up a dozen rose shaped cinnamon rolls? Who wouldn’t love this sweet treat?
These sweet rolls are filled with cinnamon sugar, and then shaped like roses. Pop them into a skillet or springform pan and let them bake. Pour the optional caramel nut sauce over-top or opt for a classic cream cheese glaze.
Ingredients and Substituions
Yeast – you can use either Active Dry or Instant Yeast for these cinnamon rolls.
- These cinnamon roll roses are made just like classic cinnamon rolls right up until the point you place them into your pan. Before you do, you need to pinch together the bottom of the slice. This serves two purposes – it keeps the butter/sugar filling from escaping out the bottom, and it pushes up and loosens the spiral a bit, making a fun “rose” shape as it bakes.
- And speaking of the spiral shape, let me tell you, these rolls have a bit of trouble controlling their enthusiasm when not confined in a large pan, and have a tendency to grow exponentially in the oven. You may even encounter a rogue rose that will unravel itself and pop right out of the top or even right out of the pan. Of course, you’ll have less of a problem if you use a springform pan or at least a pan with higher sides than my skillet. If you use a skillet and you have any escapees, never fear, you can just pop it back in where it belongs and all will be well.
- I strongly recommend placing a baking sheet under whatever pan you use, to catch any escaping butter/sugar mixture or the odd centre of a rose.
- One last thing, the dough on these rolls is just lovely – a rich and sweet brioche-like dough. Despite that, they keep remarkably well and were moist and delicious the second day and beyond. And like all breads, these freeze well.
Get the Recipe: Rose Shaped Cinnamon Rolls
- 4 cups all-purpose flour, approximately
- 1 Tablespoon Active Dry or Instant yeast
- 1/3 cup milk, warmed to lukewarm (about 105F)
- 1/3 cup water, warmed to lukewarm (about 105F)
- 1/2 cup white granulated sugar
- 2 large eggs, at room temperature
- 4 Tablespoons butter, at room temperature
- 1 teaspoon vanilla or vanilla bean paste
- 1/2 teaspoon salt
- 1/4 cup butter, at room temperature
- 2/3 cup brown sugar
- 1 Tablespoon cinnamon
Optional Caramel Nut Topping:
- 1/3 cup brown sugar
- 2/3 cup butter
- Splash of heavy cream
- Pinch salt
- 1/3 cup chopped nuts, pecans/walnuts
- In a large bowl or the bowl of a stand mixer, add the lukewarm milk and water. Add the yeast and stir to combine. Let stand 5 minutes. Mix in 1 cup of the flour and stir to combine. You will get a kind of batter. Cover bowl with plastic wrap and let it rise for about 45 minutes. After this time, add the sugar, butter, eggs, salt and 2 cups more of the flour. With the kneading hook or by hand, mix dough, adding the last cup of flour in small increments, adding flour and mixing only until you have a smooth moist dough (you may not need all the last cup of flour or you may need a bit more).
- Place dough in a greased bowl, cover with plastic wrap and let rise until doubled, about 2 hours.
- Meanwhile, prepare the filling by mixing together the brown sugar, cinnamon and softened butter. Set aside.
- Prepare your baking pan (8-10-inch springform pan or 8-10-inch cast iron skill) or skillet by greasing with butter. ***Place baking pan or skillet onto a baking sheet to catch any drips and set aside.
- When dough is risen, turn dough onto a floured surface and deflate slightly, With a rolling pin, roll it out, forming a rectangle about 14 inches by 18 inches. Spread the brown sugar/butter mixture all over the dough and then, starting with the long edge, roll the dough tightly jelly-roll style. Cut it into 12 slices about 1 1/2 inches wide. Before placing slices in baking pan, tightly pinch together the bottom of the slice, by pinching the edges towards the middle. Place in baking pan and repeat with all the slices. Cover pan with greased plastic wrap and allow to rise again for about 30 minutes, or until puffy and filled in within the baking pan.
- Preheat oven to 375F (regular bake/not fan assisted) and bake for about 25 minutes. *Check at about 20 minutes into cooking to check for browning. If top is getting too browned, cover loosely with a sheet of tinfoil.
- Remove from oven and set aside. Meanwhile, prepare topping. In a small saucepan, melt butter over medium heat. Add brown sugar and stir to combine. Cook over medium heat, stirring, until sauce bubbles and sugar dissolves, about 3 minutes. Add cream and salt (careful, it may splatter!). Stir to combine. Add nuts and stir. Pour sauce over cooked rolls. Dust with icing sugar before serving.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!