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with Judith Fertig
Online Class

Cinnamon Rolls: Classic to Contemporary

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Want to know how to make a cinnamon roll from scratch? You'll learn that and so much more with guidance from James Beard Award-nominated cookbook author Judith Fertig. Start by mastering classic cinnamon rolls and find out the right moment to add cream cheese frosting for optimal gooeyness! Then, create a whole-grain dough with luscious sweet potato filling, and top this treat with irresistible cinnamon pecan streusel. The result is less indulgent but every bit as delicious as the original. Rose petals and black pepper in a cinnamon roll? You'll be a believer when you create this Moroccan-inspired treat. Next, make no-knead dough for an impressive tea ring topped with melt-in-your-mouth cardamom-almond icing. Finally, whip up a buttery chocolate bear claw with cappuccino creme fraiche icing, and finish your class with monkey bread that comes together in mere minutes!


  • intermediate
  • 6 episodes
  • 2h18m

Included in this Class

1. Classic Cinnamon Roll

1. Classic Cinnamon Roll

Meet instructor Judith Fertig and begin class by understanding the anatomy of cinnamon rolls and considering options for pan sauce, dough, filling and topping. Then create a classic roll from scratch and top it with cream cheese frosting at just the right time to get that ooey-gooey texture.

2. Whole Wheat Sweet Potato Crowns

2. Whole Wheat Sweet Potato Crowns

Learn to make whole grain dough and shape it into individual crowns with a luscious sweet potato filling, regally topped with a cinnamon pecan streusel. Judith shows you how!

3. Rugelach-Style Twists With Rose Water Glaze

3. Rugelach-Style Twists With Rose Water Glaze

Move on to creating a thin strudel dough rolled paper-thin and shaped into crescents. These Moroccan-inspired cinnamon rolls incorporate black pepper and rose petals into an elegant, evocative treat.