Our soft and fluffy Cinnamon Rolls are a rich, luxurious treat for any time of day. This recipe uses deep muffin tins so the caramel and cinnamon pool at the bottom of every roll for extra flavour. It's a great recipe for confident bakers and fans of warm, spicy flavours - we like ours with a cup of coffee mid-morning or shared with friends.
Get creative with your favourite flavours and mix up the creamy cinnamon roll topping; we've tried Oreo, Nutella and mocha, and can recommend them all.
How to make heart-shaped raspberry cinnamon rolls:
Swap the cinnamon sugar filling for raspberry jam and add a fresh raspberry before baking. Bake for 15 minutes and then dust with icing sugar.
Tips for making cinnamon rolls:
1. Don't overheat the milk
Make sure to let the milk cool once you've brought it to the boil, otherwise it could kill the yeast. A good tip is to dip your finger in the milk - it should feel warm but not hot.
2. Which yeast should I use?
We recommend Allinson's Easy Bake Yeast, as it'll give your dough a quick rise. The yeast can be added with the flour straight from the pack and will become activated as soon as it meets the liquid.
3. Which milk is best?
We would always use whole milk to make these delicious cinnamon rolls, however, you can substitute non-dairy milk.
11 ingredients6 steps
Vegetarian
Method
Step 1
Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.
Step 2
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is. Mash together the 100g soft butter, light soft brown sugar, cinnamon and vanilla.
Step 4
Preheat your oven to 180°C (160°C fan, gas mark 4).
Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 25 x 40cm rectangle and spread over the cinnamon butter. Roll up tightly from one of the long sides like a swiss roll, then cut into 12 even pinwheels slices. Put one, cut-side up, in each hole of a buttered 12-hole muffin tin (try to use a deeper muffin tin if available).
Step 5
Cover the dough again with a clean tea towel and leave to prove for just 5 minutes.
Step 6
Bake the rolls for 18-20 minutes until golden. Leave the buns to cool for 20 minutes in the tin, then lift onto a wire rack and eat warm or cool.
Ingredients
MetricImperial
For the Dough
500gAllinson's Strong White Bread Flour
7gAllinson's Easy Bake Yeast
275mlMilk (whole)
50gUnsalted butter (diced)
1Free range medium egg
75gBillington's Unrefined Golden Caster Sugar
1.5 tspSalt
Plus
125gBillington's Unrefined Light Muscovado Sugar
100gButter (unsalted) (soft, plus extra for greasing)
1 tbspCinnamon (ground)
1 tspNielsen-Massey Vanilla Extract
Utensils
Baking tray
Rolling pin
Mixing bowl
8 Baker Ratings
honestly my favourite recipe for cinnamon rolls! the only one i use and the taste amazing!
