Cinnamon Rolls In 10 Steps

As I mentioned in my previous post, I love this time of year when Autumn starts to come around, and I especially like changing what ingredients I use in baking with the seasons. I had been searching Pinterest for some Autumnal inspiration for this blog and I could not escape pictures of cinnamon rolls, which is one of my favourite spices to incorporate into cakes. I didn’t get round to making these last year but as it was bread week on The Great British Bake Off, I wanted to have a go now. 


These looked and tasted exactly as I’d hoped and they made the kitchen smell so warm and cosy. These are the perfect thing to make if you have some spare time for a day just chilling indoors. This is a chelsea bun recipe adapted from the BBC Good Food website and I found the quantities for the cinnamon mixture on Pinterest.

500g strong white flour
1 teaspoon salt
2 teaspoons easy bake dried yeast
1 teaspoon ground cinnamon
300ml milk
40g unsalted butter
1 large egg

For the filling
1 and 1/2 teaspoons ground cinnamon
55g brown sugar
2 tablespoons caster sugar
1 tablespoon butter, melted

For the icing
125g icing sugar
2 tablespoons hot water
2 tablespoons cream cheese
splash of vanilla essence (optional)

1) Put the flour, salt and cinnamon into a large bowl and mix until combined. Make a well in the centre and add in the yeast.

2) Warm the milk in a saucepan and stir in the butter until it is melted. When the milk and butter mixture has cooled to a lukewarm temperature, pour into the well and add the egg. Mix until the mixture forms into a soft dough.


3) Knead for about 5 minutes on a lightly floured surface (watch some youtube tutorials if you aren’t sure) until the dough is smooth and elasticy.

4) Leave to prove in a lightly (vegetable) oiled bowl and cover with a damp tea towel for about an hour, where it should double in size. While you wait, you can make the cinnamon mixture.

5) Again, lightly flour the surface and remove the dough from the bowl and roll out into a rectangle about 30x20cm/12x8in. Brush with the melted butter then evenly sprinkle the cinnamon and sugar mixture over the entire surface.


6) Start with the long end of the rectangle opposite you, then roll tightly towards you until the roll is complete. Use a knife to cut into 10 equally sized rounds.

7) Preheat the oven to Fan 180/370F. Grease a deep baking tray and place the rolls about 1cm apart so they have some room to rise but will be close enough to pull apart when cooked, then leave in warm place for 30 minutes (I popped mine in the conservatory.)


8) Pop in the oven for 20-25 minutes until golden brown.

9) Remove from the oven and make up the icing while they cool.

10) Drizzle the icing as lightly or as generously as you like over the top of the cinnamon rolls and enjoy!


These are the perfect treat to get you ready for Autumn and I have seen so many flavour variations for cinnamon rolls that I will definitely be making them again in the next few weeks, please let me know if you have any other suggestions! x


5 thoughts on “Cinnamon Rolls In 10 Steps

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