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Cinnamon rolls

Published: September 26, 2024 at 10:25 AM

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A little effort

Total time: 3 hrs and 20 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Sticky and sweet, cinnamon rolls are a Scandinavian favourite, served for breakfast or as a satisfying snack. Our step-by-step guide will help you make perfect treats for friends and family.

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Make these cinnamon rolls then check out our cheat's cinnamon buns, vegan cinnamon rolls, cinnamon biscuits and chocolate-drizzled cinnamon swirls.

How to make cinnamon rolls

Ingredients

Nutrition

• 175ml whole milk

• 2 tsp dried active yeast

• 35g golden caster sugar

  plus a little demerara sugar for dusting

• 350g flour

  plus extra for dusting

• 1 egg

  beaten

• 50g unsalted butter

  and extra for the tin

cinnamon butter

• 100g unsalted butter

  very soft

• 2 tbsp golden caster sugar

• 3 tsp ground cinnamon

Nutrition: per serving

• kcal410
• fat20g
• carbs47.6g
• fibre1.2g
• protein8.6g
• salt0.4g

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Method

• step 1

  Heat the milk to just below boiling point then cool until warm. Whisk in the dried yeast and 1 tsp of the caster sugar and leave in a warm place for about 10 minutes or until a thick foam has formed on top of the milk.

  Tip the flour into a large mixing bowl and stir in 1/2 tsp salt and the rest of the caster sugar. Make a well in the middle of the flour and pour in the yeasty milk mixture, beaten egg and softened butter.

  

• step 2

  Stir until the mixture is combined and comes together into a rough dough.

  

• step 3

  Tip onto a lightly-floured worksurface and knead for 5 minutes until the dough is smooth and elastic. Form into a ball, put in a bowl and cover with clingfilm. leave in a warm place for about 1 and a half hours.

  

• step 4

  To make the cinnamon butter, beat together the butter, sugar and cinnamon.

• step 5

  Turn the dough onto a lightly-floured work surface and knead gently for 30 seconds. Roll into a rectangle, measuring about 30cm x 50cm.

  

• step 6

  Turn it so the longest side is nearest to you, then spread the cinnamon butter over the dough, leaving a border of about 1cm around the edges.

  

• step 7

  Roll the dough up, starting with the long side closest to you and keeping the roll even.

  

• step 8

  Cut into 7 slices of even thickness and put in a buttered non-stick 23cm springform cake tin.

  

• step 9

  Cover the rolls loosely with oiled clingfilm and leave in a warm place for 40 minutes to prove. Heat the oven to 180c/fan 160c/gas 4.

  

• step 10

  Brush the rolls with beaten egg and sprinkle with demerara sugar and flour. Bake on the middle shelf of the oven for 35-40 minutes until brown and cooked through.

  

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A star rating of 4.8 out of 5.4 ratings

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