Cinnamon Rolls

You will need:

Deep dish 30 x 20cm Baking Tray


500g Strong White Bread Flour, plus extra for dusting

Pinch of Salt

5 tbsp Caster Sugar

2 x 7g Sachets of Yeast (Fast-Action)

75g Butter

2 Medium Eggs

200ml Milk

1 tbsp Cinnamon

For the Filling:

4 tbsp Soft Brown Sugar

1 tsp Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Ground Ginger

1/2 tsp Ground Nutmeg

100g Butter

Large handful of Raisins

For the Icing:

100g Icing Sugar

1/2 tsp Vanilla Essence

Splash of Water


  1. Line the baking tray with greaseproof paper.

  2. Sift the flour into a bowl then add the sugar and salt, stir in the yeast and rub in the butter until the mix feels and looks like breadcrumbs.

  3. Make a well and crack one of the eggs into the center along with the milk, add the cinnamon and mix together to form a dough.

  4. Turn onto a floured surface and knead for about 10mins, the dough should feel elastic.

  5. Put in a bowl and prove for 1 hour and 30mins at room temperature (I like to put cling film over the bowl to ensure it proves correctly).

  6. To make the filling: mix the sugar, cinnamon, nutmeg, cloves, ginger and butter together in a bowl until well combined.

  7. When the dough has risen, knock the air out and roll the dough out to a rectangular shape with a rolling pin.

  8. Spread the filling over the dough right up to the corners and sprinkle on the raisins (as many as you want!).

  9. Roll up the dough from the shorter side and cut into 12 slices using a sharp knife.

  10. Place each slice end up and side by side in the baking tray. Allow to prove for another 1 hour at room temperature.

  11. Preheat the oven to 180˚C. Beat the other egg with a little milk and wash over the rolls with a pastry brush. Bake for 30mins.

  12. To make the icing: Mix the icing sugar and vanilla with a little bit of water to form the icing. Once the rolls are cool, pour over the rolls.

Tip: I like to serve these a little warm, heat in a microwave for 10-20 seconds to serve.

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Cinnamon Rolls
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