Cinnamon Roll Roses
Cinnamon Roll Roses are a stunning twist on classic cinnamon rolls, shaped to resemble beautiful blooming roses. Soft, fluffy dough swirled with cinnamon sugar and finished with a glossy glaze makes these rolls as impressive to look at as they are delicious to eat. Perfect for brunch, holidays, Valentine’s Day, Mother’s Day, or special gatherings, these rose-shaped cinnamon rolls instantly elevate any table.
Despite their elegant appearance, cinnamon roll roses are surprisingly simple to make. With a basic enriched yeast dough and a straightforward shaping technique, you can create bakery-worthy pastries right in your own kitchen.
Why You’ll Love Cinnamon Roll Roses
These cinnamon roll roses combine visual appeal with classic comfort-food flavor. The dough bakes up soft and tender, the cinnamon filling is warm and fragrant, and the rose shape creates crisp edges with a soft center. They can be baked individually or together in a pan for a pull-apart presentation.
They’re also highly customizable—add nuts, raisins, or orange zest, or drizzle with cream cheese icing for an extra indulgent finish.
Ingredients (Makes 8–10 roses)
Dough
-
¾ cup warm milk (110°F / 43°C)
-
2 ¼ teaspoons active dry yeast
-
¼ cup granulated sugar
-
1 large egg, room temperature
-
¼ cup unsalted butter, melted
-
3 cups all-purpose flour
-
½ teaspoon salt
Cinnamon Filling
-
⅓ cup brown sugar
-
2 teaspoons ground cinnamon
-
¼ cup unsalted butter, very soft
Glaze (Optional)
-
1 cup powdered sugar
-
1–2 tablespoons milk or cream
-
½ teaspoon vanilla extract
Instructions
1. Prepare the Dough
In a large bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy.
Add the remaining sugar, egg, melted butter, salt, and flour. Mix until a soft dough forms. Knead by hand or with a mixer for about 8 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
2. Prepare the Filling
In a small bowl, mix brown sugar and cinnamon. Set aside. Ensure the butter is very soft and spreadable.
3. Roll and Fill
Punch down the dough and roll it out on a lightly floured surface into a large rectangle, about 12 x 18 inches.
Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture evenly across the surface.
4. Shape the Roses
Cut the dough into long strips, about 1½ inches wide.
Starting at one end, gently roll each strip up loosely, keeping the cinnamon layers visible. Slightly flare the outer edge to resemble rose petals.
Place each rose into a greased muffin tin or a baking dish. Cover loosely and let rise for 30–40 minutes.
5. Bake
Preheat the oven to 350°F (175°C).
Bake the cinnamon roll roses for 20–25 minutes, until golden brown and cooked through. If they brown too quickly, loosely cover with foil.
6. Glaze and Serve
Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm cinnamon roll roses for the best flavor.
Tips for Perfect Cinnamon Roll Roses
-
Roll loosely: Tight rolls won’t bloom like roses.
-
Use a muffin tin: It helps the roses keep their shape while baking.
-
Don’t overbake: Soft centers are key to a tender texture.
Variations
-
Cream Cheese Frosting: Replace glaze with cream cheese icing.
-
Apple Cinnamon Roses: Add thinly diced sautéed apples to the filling.
-
Orange Cinnamon Roses: Add orange zest to the sugar mixture and a splash of orange juice to the glaze.
Storage and Make-Ahead Tips
Store cinnamon roll roses in an airtight container at room temperature for up to 2 days or refrigerate for 4 days. Reheat gently before serving.
You can also prepare the roses the night before, refrigerate after shaping, and bake fresh in the morning.