Cinnamon Rolls


This sweet and spicy old-fashioned rolls are perfect with afternoon tea.



280g strong white bread flour

1/2 teaspoon salt

2 tablespoons sugar

1 teaspoon fast-action dried yeast

80g butter room temperature

1 egg, slightly beaten

100ml tepid milk

60g muscovado sugar

1 teaspoon mixed spice

1/2 teaspoon cinnamon


1. Mix the flour, salt, sugar and yeast together in a large mixing bowl. Rub in 15g of the butter. Make a well in the middle and pour in the beaten egg, followed by the milk. Mix to form a soft pliable dough. Knead for about 5 minutes. Place in a lightly oiled bowl and cover with oiled cling film. Leave in a warm place for 1 hour or until doubled in size.

2. Lightly grease the tin (22cm round cake tin). Tip the dough out on a lightly floured surface and knead briefly. Roll out to a 25 x 18 cm rectangle.

3. Using a wooden spoon, mix together butter, muscovado sugar, cinnamon and mixed spice together, then spread the mixture evenly onto the surface of the dough, leaving a border along the edges. Roll up the dough from the long edge like a Swiss Roll, sealing the end with a little water. Cut the dough into 7 equal pieces. Place the pieces in the tin and space evenly.


4. Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size.


5. Preheat the oven to 190C. Bake the buns for 30 minutes or until golden brown. Let it cool slightly in a tin before transferring them onto wire rack. Serve warm or cold (preferably with a glass of milk 🙂



6 thoughts on “Cinnamon Rolls

  1. Just beautiful! I love cinnamon rolls and these look perfectly golden and moist in the middle! I’ve always been a bit scared of yeasted baking but I might have to give these a go… they’re too good not to make 🙂

    • I have to confess, I’m not great with yeasted baking too, hence I made these rolls as they are really easy to make. Have a go and tell me how they’ll turn out 🙂

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