We absolutely adore the comforting aroma of cinnamon logs as they’re a delightful reminder of cozy mornings with loved ones. This sweet treat has roots in classic holiday baking but we’ll enjoy it all year round
Tools And Equipment
We assemble the following items before we begin shaping our Cinnamon Log dough. Each tool streamlines our process and helps us achieve consistent results:
| Tool | Purpose |
|---|---|
| Mixing bowl | Holds and combines all ingredients thoroughly |
| Measuring cups and measuring spoons | Ensures precise ingredient quantities for balanced flavor |
| Rolling pin | Flattens dough to a uniform thickness |
| Baking sheet with parchment paper | Prevents sticking and simplifies cleanup |
| Wire rack | Cools the cinnamon logs evenly |
| Pastry brush | Applies egg wash or melted butter for a golden finish |
| Sharp knife | Cuts the dough cleanly for uniform log shapes |
We place our equipment within easy reach to maintain a smooth workflow. We measure flour and sugar with the measuring cups and measuring spoons to keep each ingredient precise. We rely on the mixing bowl to blend the dough quickly. We press the dough evenly with the rolling pin so our logs stay uniform. We line a baking sheet with parchment paper for simple removal. We rest the logs on a wire rack to cool completely. We use a pastry brush for brushing melted butter on the logs if we want added shine and flavor. We finish with a sharp knife to cut the dough into neat pieces.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/3 cup |
| Salt | 1/2 teaspoon |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 2 teaspoons |
| Unsalted butter (softened) | 4 tablespoons |
| Large egg | 1 |
| Milk | 2 tablespoons |
We measure each ingredient precisely using our mixing bowl and measuring cups. We combine the flour sugar salt baking powder and cinnamon first. We blend in the softened butter until our mixture resembles coarse crumbs. We whisk the egg with the milk in a separate bowl. Then we pour it into the dry mixture to form a smooth dough. We keep the dough pliable but not sticky so it shapes easily into logs. We use extra flour if our dough feels too wet.
Directions
Here we begin shaping and baking our Cinnamon Logs. Follow each step to achieve a sweet and inviting treat.
Prepare The Dough
- Lightly flour a clean surface then move the dough from our mixing bowl to that surface
- Knead gently for about 2 minutes until we get a smooth texture
- Form the dough into a ball then cover it with plastic wrap
- Let the ball rest for 10 minutes so the gluten relaxes
Make The Cinnamon Filling
- Combine ground cinnamon, sugar, and a pinch of salt in a small bowl
- Stir until the mixture is uniform and aromatic
- Keep the bowl close by for easy access later
Shape And Roll
- Remove the dough cover then roll the ball into a rectangle about ¼-inch thick
- Brush the surface with melted butter
- Sprinkle the cinnamon mixture evenly over the surface
- Roll up the rectangle from the long edge to form a log
- Cut the log into pieces about 2 inches each
Bake And Finish
- Preheat the oven to 375°F then line a baking sheet with parchment paper
- Place the pieces seam side down on the sheet with about 2 inches of space between them
- Bake until golden
| Action | Temperature | Time |
|---|---|---|
| Baking | 375°F | 12 to 15 minutes |
- Transfer the Cinnamon Logs to a wire rack and let them cool briefly
- Enjoy warm or at room temperature
Conclusion
We love how these cozy treats fill our kitchen with an irresistible aroma. From quick breakfast bites to indulgent evening snacks they’re ready to brighten our day whenever we crave them. We like to pair them with a warm cup of coffee or tea for extra comfort.
We enjoy adding our own twist by sprinkling a bit of extra cinnamon or even drizzling a simple glaze on top. There’s no wrong way to make this recipe your own. We hope it brings as much warmth and joy to your home as it does to ours.
Frequently Asked Questions
What are Cinnamon Logs and why are they special?
Cinnamon Logs are sweet, rolled pastries filled with a comforting cinnamon-sugar blend. They evoke memories of cozy mornings and are perfect for any gathering. While they’re commonly associated with holiday baking, they can be enjoyed all year. Their unique shape and warm aroma add a memorable touch to any dessert spread.
What tools do I need to bake Cinnamon Logs?
You’ll need a mixing bowl, measuring cups and spoons, rolling pin, baking sheet lined with parchment paper, wire rack, pastry brush, and a sharp knife. Each tool simplifies every step, from measuring ingredients precisely to rolling dough evenly and transferring baked logs effortlessly.
What ingredients are required for Cinnamon Logs?
Gather all-purpose flour, granulated sugar, salt, baking powder, ground cinnamon, unsalted butter, one large egg, and milk. The dry ingredients form the base, while butter adds richness. Egg and milk help bind the dough, and cinnamon creates the signature flavor. Measuring accurately ensures the dough’s texture is just right.
How do I shape the Cinnamon Log dough?
Lightly flour a clean surface, then knead the dough for about two minutes. Let it rest for 10 minutes before rolling it into a rectangle. Brush with melted butter, sprinkle the cinnamon mixture, and roll tightly into a log shape. You can then slice it into individual pieces for baking.
Can I enjoy Cinnamon Logs outside the holiday season?
Absolutely. Their sweet, soothing flavor works for any time of the year. Whether you’re cozying up on a winter evening or celebrating a summer brunch, Cinnamon Logs make a tasty treat. The spice blend and buttery dough are timeless, making them a versatile favorite.
Why is letting the dough rest important?
Resting relaxes the dough’s gluten, making it easier to roll and shape. It prevents tearing or toughness when you work with it. Taking a short break also helps the dough absorb moisture evenly, ensuring a smooth texture. This step ultimately leads to consistent, tender Cinnamon Logs.
How long should I bake Cinnamon Logs?
Preheat your oven to 375°F. Place the logs on a parchment-lined baking sheet and bake for 12 to 15 minutes, until they’re lightly golden. Keep an eye on them toward the end to avoid over-browning. Once done, let them cool briefly on a wire rack before serving.
How do I store leftover Cinnamon Logs?
Allow the logs to cool completely, then place them in an airtight container or sealable bag. You can keep them at room temperature for up to three days. For longer storage, freeze them for up to two months, then reheat gently to preserve their soft and sweet flavor.