Cinnamon Rolls-On-A-Stick: perfect for the Minnesota State Fair

cinnamon rolls on a stick

The MN State Fair is open, so the annual food-on-a-stick showdown has begun. This is an update of an old post–a few years ago, Jeff and I presented our bread methods and introduced our latest and greatest achievement; Bread-on-a-Stick at booth run by St. Agnes Baking Companyin the Creative Arts Building.

Here is how to make the mini cinnamon rolls-on-a-stick:

Preheat oven to 350° and grease 24 mini muffin tins.

cinnamon rolls on a stick

Roll out a 1 pound piece of dough (master, brioche, challah, whole wheat, buttermilk or any of your favorites will work).

cinnamon rolls on a stick

It should be about 1/4″ thick and as rectangular as you can manage.

cinnamon rolls on a stick

Sprinkle on a generous amount of brown sugar(about 1/2 cup) and sprinkle with about 1 1/2 tablespoons cinnamon. Make sure you get right to the edges, but leave a 1/2″ along one of the long edges. Roll the dough into a log starting at the long edge.

cinnamon rolls on a stick

Seal the log by pinching the dough along the seam.

cinnamon rolls on a stick

Stretch the dough until it is just thicker than a broom stick.

cinnamon rolls on a stick

Snip off 3/4″ discs with a pair of kitchen scissors.

cinnamon rolls on a stick

Place in a well greased mini-muffin tin. Let rise for about 45 minutes. Bake for about 15 minutes. Remove from pan immediately before the caramel hardens. Makes about 24 mini cinnamon rolls.

cinnamon rolls on a stick

To celebrate the Fair put the cinnamon rolls on wooden skewers and drizzle with icing. (I just mixed together powdered sugar and heavy whipping cream until it was as thick as cake batter.)

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215 thoughts on “Cinnamon Rolls-On-A-Stick: perfect for the Minnesota State Fair

  1. I’m in heaven. Thank you for the photo directions.
    So how do you travel with the dough? Just keep it in a cooler?

  2. i just made my first artisan loaf in 5 minutes tonight… YUM I CAN’T BELIEVE HOW GREAT IT TURNED OUT! i have to say that i am the world’s crappiest cook…but tonight i feel redeemed… i love my bread and i can’t wait to make more. i have the book out from the library but i am ordering my own copy online tonight. you guys rock.

  3. How nice! I’ve been really happy with my AB5 experiments so far. The rye bread really IS better than cake, especially when it’s just the tiniest bit underbaked. (insert cookie monster “om nom nom nom nom” sound here)

  4. Oops: I forgot to include a quote from my husband that you might enjoy: “I would totally marry you after this”
    (“this” being the pain d’epi, dunked in olive oil at the table)

  5. I have been singing the praises of your methods to just about everyone I have talked to since I saw your demo at the Fair last Thursday. Your enthusiasm is contagious. I bought the tools you recommended, & I’m hard at it. My chores can wait! I made my first batch of dough, & baked my first loaf. I looked at it, tasted it, and could not believe that I had created this with such ease. I also made the cinnamon treats just from memory, and they turned out perfect. I gave two batches away and kept a few for us. I am addicted to the kitchen, and this discovery is making my addiction worse. Just kidding! You should be so proud of yourselves for creating something that will bring so much joy to so many people. THANKS.

  6. In your new book, will there be any recipes for people who have gluten allergies? Thanks.

  7. I’m from Wisconsin, and now you’ve got me thinking if the brioche recipe could be used to make a form of Cream Puffs on a Stick – obviously different than a pate a choux version… but still, food for thought

  8. A friend of ours who travels on business called tonight and said he was at the MN State Fair (we’re in Virginia). We didn’t even know he was going to be there. If only he’d known about the bread on a stick! I guess now I’ll have to make it for him (& us) at home. Yipee!

  9. These remind me so much of my Mom! When we were little she used to make mini cinnamon buns which she called “Nuns Bellybuttons” She was a good catholic and went to church every Sunday with all 8 of us kids in tow. Then home afterwards for our nuns bellybuttons! Brings back good memories – hope no one is offended by our childhood name for these buns!

  10. These remind me of my mom, too. Mom — please return my copy of this book. Or maybe I’ll win myself another copy!

  11. I live in Boise, so a little to far away to enjoy your cinammon rolls. But I may have to make them for myself this weekend!

  12. This is such a good idea, and it reminds me (in looks only) of some Scandinavian treats sold in Denmark (made of marzipan). To me, they definitely have that whole Hansel and Gretel thing going for them…

    I finally got your book, and I’m so fixated on the deli-style rye I haven’t given anything else a try… My father, who loves caraway bread, just loved it (confession: I prefer to leave the caraway out).
    Once I’m out of it, I may attempt the Brioche dough.

    Take care

  13. I love making bread at home again! I found the book while visiting MN and I’ve brought it and the techniques with me back to California.

    Thanks so Much!

  14. Breakfast in bed just got better! Or maybe cheesier. Hrm. Either way, these look so fun to make (and eat)!

    When are you guys going to show the Northeast a little love and make a trek up!

  15. Great idea – could use it for small bread rolls also. Might be that children would then be more willing to eat bread..

  16. What a lovely idea, they look so cute on sticks too. I’m going to give it a go this weekend when my friends are over for afternoon tea, can’t wait!

  17. Looks great! I couldn’t talk my husband into the fair this year or I’d be there. I’ll try these in celebration though. But — I have given 5 copies as gifts now, besides my own copy, and now of course, some of those have given copies to others. Would love another copy!

  18. Hi~I bought this book in Kinokuniya (KLCC Malaysia)after i saw your video in Youtube!
    I used a small cup to measure for 1st dough, it’s to salt!!
    so i cut down the salt and made a second dough,
    but difficult to make a shape after few days!
    Could u pls tell me how many gram equal to a cup?
    And how many ml of water equal to a cup?
    Some book said that:
    a cup of flour=120g
    Is this measurement correct?


  19. Lulu: Welcome to our site!

    Some equivalencies that will help you:

    For measuring water:
    1 U.S. cup = 240 ml (236 to be more exact, but usually 240 is close enough)

    1 U.S. cup of unbleached all-purpose flour (about 10% protein), measured with the scoop and sweep method we recommend, weighs about 140 grams.

    It may take a bit of experimentation, but you’ve already seen that you can vary the amount of salt. You should check this page on our site for a discussion of salt:


  20. Just gave my 2nd copy of your book away as a Hostess Gift – Yes, I am actually giving them MY book…. and can’t get to the Borders or B&N or the MN STate Fair this weekend as I’m standing out in the dirt & this nasty wind as a merchant at the Renaissance. I’m just up the Hill from Puke & Snot, in case you get tired of fried whatever on a stick & need a chocolate covered frozen banana on a stick or a turkey leg!! As if!

    Huzzah – Ann

  21. What! Only ONE on a stick!! I’m thinking they should be kabob style on a stick!! LOL!
    I would be thrilled to have a chance at winning your book! Thanks, Kim

  22. I love the recipes in the book! I’ve adapted the European peasant bread recipe (adding a little bit of honey, mixed baking spices and golden raisins)for a large-group ritual which included a commentary on spiritual significance of the ingredients, and mixing a double batch in a large clear bowl in front of the group! I avidly read this and Zoe’s websites! Thanks for all you share with us.

  23. I am excited to try your new bread technique! I saw your book in Barnes and Noble, not even knowing that there was a Minnesota connection! Good luck!

  24. Hey, I just was introduced to your book last week. We made the basic recipe first Friday night, ate yummy bread on Sat. SO, Sat. night I mixed up a combo of the semolina, plus added one cup of whole wheat flour. The loaves look great, the wash with the sesame seeds makes for a nice presentation, and we are taking it over to our neighbor’s for a potluck. I am fairly certain it will be a real hit. AND NO KNEADING. Really enjoyed this. Unfortunately, the book belongs to a friend, and I have to return it to her tomorrow….so I am hoping to win a copy here, so we can continue on our artisan bread adventure.

    Thanks so much so far-

    rebecca jaquette

  25. I had to return your book to the library yesterday, but whipped up a batch of dough before I did. Our guests tonight were delighted to be served delicious artisan bread for dinner. I was also delighted to get such an excellent result with minimal effort. Would love to win a copy of your book!

  26. What a good idea, my 6 year old son would love this. I used to live some years ago in the Twin Cities, and miss going to the fair. I’m on the East Coast now.

    Would love to win a copy of the book. But also wanted to say I’m enjoying the web site.


  27. I am just learning the art of making bread and I would love to be the winner of your book! I will certainly be trying your mini cinnamon rolls.

  28. I wish I could have joined you at the fair! I have your book and I LOVE it! I use it every week and have amazed friends and family with the delicious bread I can make with your recipes. Thank you!

  29. I just bought a copy of the book, and can’t wait to start baking bread! If I win a signed copy of the book, I will give it to my sister-in-law for Christmas. She loves to bake too!

  30. I love the look of these and will have to try them. Would it be possible to halve this recipe? Twenty-four of these would be too much for me, but twelve should be plenty!

  31. I did them! No stick, no cinnamon, less butter (I used the challah dough, p. 180 of your fantastic book), a mix of semi-complete flour and bread flour, eveything organic (in France it makes a BIG difference in taste). Waow, those little rolls were a complete success. Thanks again (and, BTW, I grilled pizza too on my gas BBQ, thanks to for the useful tips. The pizzas were excellent).

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