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Cinnamon Rolls

Cinnamon breakfast rolls
Prep Time3 hrs
Cook Time30 mins
Course: Breakfast, brunch, Snack
Keyword: bread, breakfast, Cinnamon
Servings: 10



  • 700 g Strong white bread flour
  • 75 g Caster sugar
  • 0.5 tsp Salt
  • 7 g Fast acting dried yeast
  • 325 ml Milk
  • 2 Eggs
  • 100 g Butter


  • 100 g Light brown sugar
  • 100 g Butter
  • 25 g Ground Almonds
  • 2 tbsp Ground Cinnamon


  • 20 g Butter
  • 2 tbsp Light brown sugar


  • Put the milk, butter and sugar into a saucepan and gently warm to melt the butter and dissolve the sugar. Do not let it get too hot, set aside until tepid.
  • Sieve the flour into a large bowl, add the salt on one side and the yeast on the other side of the bowl.
  • Beat the two eggs and add into the milk mixture.
  • Stir the tepid milk mixture slowly into the flour using a wooden spoon. The mixture will be sticky at first but keep mixing.
  • Turn the dough out onto a floured surface and knead for 10 minutes until the dough is smooth.
  • Put the dough into a clean bowl, cover and leave to rise for 1 hour.
  • To make the filling cream the butter and sugar together with a handheld electric mixer.
  • Add the ground almonds and cinnamon to the butter mix.
  • Once the dough is risen roll it out into a rectangle around 50 x 30 cm.
  • Use a palette knife to spread the filling over the dough, spread it right to the edges.
  • Slowly roll up the dough from one of the longest sides keeping it tight as you roll.
  • Trim off the ends then cut into 2.5cm rounds.
  • Place the rolls onto 2 lined baking trays with space between them. Cover and leave to rise for 45mins - 1 hour.
  • Pre-heat the oven to 200 degrees.
  • Melt the butter for the topping in the microwave for 30 seconds.
  • Brush the melted butter on top of the rolls and sprinkle with sugar.
  • Bake for 25-30 minutes. If they begin to brown cover with foil. You may need to bake the rolls in the centre a little longer.
  • Serve warm.