HomeRetro Bakery Style Cinnamon
Retro Bakery Style Cinnamon
Close your eyes and imagine the scent of warm cinnamon, brown sugar, and yeasty dough wafting from a 1950s corner bakery—the kind with checkered floors, glass cases, and rolls so tender they melt on your tongue.
This Retro Bakery-Style Cinnamon Roll recipe captures that timeless charm: pillowy-soft dough, a generous cinnamon-sugar swirl, and a cloud-like vanilla glaze (no cream cheese—this is old-school!). Baked in a cast-iron skillet or casserole dish, they emerge with crisp edges and gooey centers—just like Grandma used to make.
Why You’ll Love These Rolls
🥣 No fancy equipment—mix by hand or stand mixer
🕰️ Overnight option—wake up to fresh-baked warmth
🧈 Buttery, rich, and deeply spiced—no dry or bland rolls here
💛 Nostalgic, simple, and deeply comforting
Perfect for Sunday mornings, holiday brunches, or “I need a hug” baking days.
Ingredients You’ll Need
For the Dough:
4½ cups (560g) all-purpose flour, plus more for dusting
¼ cup (50g) granulated sugar
2¼ tsp (1 packet) active dry yeast
1 tsp salt
1 cup (240ml) whole milk, warmed to 110°F (43°C)
¼ cup (60g) unsalted butter, melted
1 large egg, room temperature
1 tsp pure vanilla extract
For the Filling:
½ cup (1 stick / 115g) unsalted butter, softened
¾ cup (150g) packed light brown sugar
2½ tbsp ground cinnamon (use Ceylon for a sweeter note, Cassia for bold spice)
Pinch of salt
For the Vanilla Glaze (Retro Style!):
1½ cups (180g) powdered sugar
2–3 tbsp whole milk
1 tsp vanilla extract
Pinch of salt
💡 Pro Tips:
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