Cinnamon rolls

Cinnamon rolls

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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  1. 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.
  2. Step 2

    Stir until the mixture is combined and comes together into a rough dough.
  3. 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 11/2 hours. to make the cinnamon butter, beat together the butter, sugar and cinnamon.
  4. Step 4

    Turn the dough onto a lightly-floured work surface and knead gently for 30 seconds. Roll into a rectangle, measuring about 30cm x 50cm.
  5. Step 5

    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.
  6. Step 6

    Roll the dough up, starting with the long side closest to you and keeping the roll even.
  7. Step 7

    Cut into 7 slices of even thickness and put in a buttered non-stick 23cm springform cake tin.
  8. Step 8

    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.
  9. Step 9

    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.