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Santa Cruz Cinnamon Rolls

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“I made them for a beach trip to Santa Cruz with my friends.They're pretty delicious, but then I'm not sure I've seen an unappetizing cinnamon roll.”
2hrs 55mins
12 rolls

Ingredients Nutrition


  1. In large bowl, mix flour, granulated sugar, salt, and yeast.
  2. To warm milk, add butter, stirring until melted; add to dry ingredients.
  3. Add egg.
  4. Stir with a wooden spoon until too tough to stir; mix in remaining ingredients with hands.
  5. Knead about 5 minutes, or until dough is smooth and elastic.
  6. Grease large bowl; place dough in bowl, cover with plastic wrap or a kitchen towel, and let rise about 1.5 hours or until dough has doubled in size.
  7. In a small bowl, mix together spices and brown sugar.
  8. Punch down dough to deflate. Move to a floured surface and roll into a 10 by 15 inch rectangle.
  9. Spread with butter; sprinkle on sugar and spices.
  10. Roll the rectangle up in a log, beginning at a 15-inch side, so that the resulting log is longer than it is wide. Pinch the edge of the dough into the log to seal.
  11. Cut into 12 even pieces using a very sharp serrated knife, or use a long piece of floss to "cut off the circulation" of the log. I make the piece even by first cutting the log into even halves, then cutting each of the original halves into half, and then cutting each quarter section into thirds.
  12. Allow dough to rise 30-45 minutes in a warm place, or leave out 10 minutes before you go to bed, then cover with plastic wrap and allow to rise in the refrigerator overnight.
  13. Preheat oven to 350°F Bake 25-30 minutes, until light golden brown.
  14. In a small bowl, mix water and powdered sugar. It should be the consistency of melted chocolate; if it's too thick, add water 1/4 tsp at a time until it reaches the correct consistency.
  15. Use a fork to drizzle glaze over the cinnamon rolls. Use a spatula or cookie turner to section off rolls and pull them out. Serve water, with a pat of butter on top if desired.

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