About the Recipe
Cinnamon rolls are a beloved bakery treat made from soft, pillowy dough swirled with a buttery cinnamon-sugar filling and topped with a creamy glaze.
Baked until golden and gooey, they fill the kitchen with warm, comforting aromas and deliver a perfect balance of sweetness and spice in every bite. Ideal for breakfast, brunch, or indulgent snacking, they’re a timeless classic that never goes out of style.
Ingredients
300g self raising flour
2 tablespoons caster sugar
1 tablespoon cinnamon
Pinch of Salt
130ml milk
2 egg yolks
70g butter, softened/melted
Cinnamon Filling
55g brown sugar
2 teaspoons honey
40g butter, softened/melted
2 teaspoons cinnamon
Icing
4 tablespoons icing sugar
3 tablespoons milk
Instructions
Step 1
Preheat the oven at 200 degrees or 180 degrees for fan assisted ovens.
Step 2
Mix the self raising flour, salt, caster sugar and cinnamon in a large mixing bowl, until all ingredients are fully incorporated.
Step 3
In a jug, measure out 130ml milk, before adding the egg yolks and butter; give the liquids a good whisk until all the ingredients are combined.
Step 4
Next, slowly add the liquid mix to the dry mix; using your hands, mix the two together as you begin to find a dough starting to form.
Step 5
Remove the dough from the mixing bowl and place on a lightly floured surface, before kneading it out a couple times; roll the dough out into a flat rectangular sheet.
Step 6
In a small bowl, cream together the brown sugar, honey, butter and cinnamon; equally spread the filling over the rectangular sheet, ready for rolling.
Step 7
Roll the sheet into a log shape, ensuring that the rolls are as tight as possible. Divide the log into 10 equal size pieces and place on a baking tray, before giving them a light wash of milk; bake for 25 mins until golden brown on top.
Step 8
Lastly, mix in a bowl the icing sugar and milk until a smooth liquid forms; drizzle lightly the icing over the cooled cinnamon rolls.