May 3, 2018
Homemade Cinnamon Rolls!
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Delicious and sweet homemade cinnamon rolls. Easy to bake, and even more delicious to eat.
Sweet bread
So I’ve tried my hand at several different breads over my time of baking more, but most of that was at cookery school. I don’t often post dough related recipes on here as I feel like there not going to have much of a reception, but I feel like I could be wrong there. Is it wrong? You tell me… but I bloody love bread.
This recipe is based quite a lot on my lemon & blueberry sweet rolls recipe, because I just love it so much. I’ve never had an issue when baking them, and I just adore the lemon and blueberry flavours.. but the classic is cinnamon really.
Cinnamon rolls
I often get a cinnamon roll when I go to my local starbucks or other coffee shop to work, and I do question why I haven’t posted a recipe for these sooner.Obviously, if you aren’t a fan of cinnamon, you’re not going to like these. However if you like cinnamon, you’re going to be a BIG fan. I am obsessed.
I adore my baked cinnamon doughnuts recipe, because its warm and cinnamon-y, and these are just as good. A bit heavier admittedly because they are an actual dough, but still so cosy and warm. I realise it is now coming into spring and then summer, but I love cinnamon year round.
Cinnamon goodness
A lot of people say cinnamon is a Christmas thing, and it is very good round that time of year, but my gosh I just adore it all the time. Cinnamon rolls are just the epitome of heaven in a bite. I make sure that my cinnamon rolls are quite thick with cinnamon goodness, but thats entirely your choice.
They are very adaptable, and can easily be made less or more cinnamon like, but that’s something you can work out easily if you make these a couple of times. You work out what is your favourite.
My trusty steed!
I will say I feel like I’m a bit of a cheat when it comes to baking anything like these, or my sticky chocolate sweet rolls, because I use my KitchenAid with a dough hook.
When I was in cookery school, I had to knead all my dough by hand, so I quickly learned the techniques because I simply had to, but now I don’t ~have~ to, I’ have become very lazy in that department. The dough hooks look a little weird when in use, but it works so well, and its so easy.
Literally bung the ingredients in, and let it do its thing. It will be a sticky mess at first, but it soon comes together. It’s sort of magical to watch all the ingredient come together to form the perfect dough.
Kneading by hand?
If you are kneading it by hand, you will probably want to try kneading it in a bowl for the first couple of minutes so that you don’t have to add in too much extra flour to stop it sticking to the work surface. However, you do you. I am lazy, we all know that, so I let my dough hook do its thing.
Topping
For the topping I just do an icing drizzle – but you can make it a cream cheese frosting by following my cream cheese frosting recipe – or even just beating in 50g or so of cream cheese to this one! I hope you enjoy this recipe as much as I do! x
Homemade Cinnamon Rolls!
Ingredients
The Dough
- 600 g strong white bread flour (plus extra for dusting)
- 14 g dried active yeast
- 75 g caster sugar
- 90 g unsalted butter
- 275 ml full fat milk
- 1 tsp vanilla extract
- 1 large egg
The Filling
- 45 g unsalted butter (melted)
- 175 g light brown sugar
- 1-2 tbsps ground cinnamon
The Topping
- 300 g icing sugar
- 1 tsp vanilla extract
- 3-4 tbsp water
Instructions
- Sift the flour into a large bowl, and add the caster sugar and yeast. Mix these together so its all evenly distributed.
- Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones.
- Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan.
- Add the milk, vanilla, and egg to the dry ingredients.
- Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my KitchenAid with the dough hook to make this easier.
- Once kneaded, it will be springy to touch, and not sticky.
- Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
- Whilst the bread is proving, whisk together the light brown sugar, and ground cinnamon for the filling. Leave to the side for now.
- Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
- You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.
- Gently brush the surface with the 45g of melted butter, and then sprinkle over the sugar/cinnamon mix.
- Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
- I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
- Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in. They won't touch yet, but you want four rows of three basically.
- Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
- Towards the end of the dough rising, preheat the oven to 180C/160CFan so that when its finished rising, you can put it straight in the oven.
- Bake in the oven for 20-25 minutes, until golden brown and cooked through.
- Leave to cool, and then make the icing. Simply whisk together the icing sugar, vanilla and water until a thick icing paste is formed, and then spread over the rolls.
- Enjoy by breaking apart and eating all the gooey cinnamon goodness.
Notes
- These are best on the day of eating, but will last covered for a couple of days.
- You can easily reduce or increase the amount of cinnamon that you use in the recipe, but I typically use two tablespoons for mine. I like it really cinnamon-y.
- You could also use cinnamon in the dough, but I like the touch of the vanilla instead.
- The icing on top is optional, but I often find when you buy cinnamon rolls, there is icing on top.
- I use dried active yeast - but you can use quick yeast (same amount) or fresh yeast (use 28g). Some yeasts need activating before use so check package instructions!
ENJOY!
Find my other Bread & Cinnamon Recipes on my Recipes Page!
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J x
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Can these be done gluten free?
Hi Jane!
Sorry if this question has been asked before, but if i were to prove the dough the day before, and then the 2nd prove in the fridge overnight, how long should i leave them out of the fridge before cooking please?
Thank you for always making incredible recipes, i have recently done a few courses at Ashburton Cookery School, youre an inspiration!
I made these today and they were absolutely divine! I’ve tried a few recipes but I will definitely be using this one from now on!!
Hi Jane, thanks for another great recipe.
I’ve just made these for the first time and not sure where I went wrong but they seem uncooked with raw dough in the centre. I did the first prove for just over an hour and it had risen well, I did the second prove overnight in the fridge, leaving them out for 1 hour before baking. I baked for just short of 25 minutes and they looked nice and golden. Gutted as the edges that were cooked tasted lovely!
Hiya! It’s likely they did just need slightly longer – it may be worth checking your oven temp with an oven thermometer! Hope this helps! x
We absolutely love these buns and make pretty much weekly thanks to OH requests. I usually use Tesco fast action yeast but this week bought allinsons easy bake yeast and my buns are awful texture it’s tight and crumbly so is off they didn’t prove much as normal in 1st prove then started to deflate so rolled out. I didn’t change anything else. Is it the yeast or have I possibly done something wrong? Thanks
Hiya! The yeast may have needed activating differently to the one you usually use so it was likely due to the yeast! Hope this helps! x
I can’t wait to try these for Christmas but don’t want to be having to make them from scratch on the day can they be frozen after the final prove or at any point in the recipe?
Hiya! You can freeze them once shaped, then brought back to room temp on the day and then baked, or you can freeze them after baking, then re heat before eating! Hope this helps! x
Hi Jane. This was a really easy recipe to follow, however, after taking the cinnamon buns out of the oven I noticed that the cinnamon and sugar filling had spilled out at the bottom and that there was barely any inside the buns. Do you know where I went wrong? Thank you.
Hiya! Try rolling them tighter, and using a smaller dish! Hope this helps! x
I’ve made these so many times and they never fail me!
Thank you for sharing this recipe. It’s super easy and everyone who tries them, loves them! 😊
I’ve added raisins to the cinnamon/sugar mix a few times and it’s doesn’t change the outcome of the bun but they taste so good.
I’m also not a fan of icing sugar/water combo so I prefer to make a cream cheese frosting for the topping. Adding either lemon or orange rind for a twist.
Perfect! Gong to be a regular breakfast from now on.
Totally in the wrong season but I’ll forget if I wait until Christmas. Would these work with ginger to make gingerbread rolls?
Fabulous recipe! Thank you. Like others, I had a craving for cinnamon buns and decided to give your recipe a try. Did second prove overnight in fridge, then left for an hour at room temp before baking. Really successful, and family and friends have been clamouring for more!
I am wanting to make mini cinnamon rolls using this recipe (say, 24 rather than 12), How long should I bake them for (I found 20 minutes to be enough for the full-size buns in my oven)? Thanks.
Holy moly, I made these today and they are soooo goooood! I will definitely be making these again!!!
Every recipe I’ve made of Jane’s so far, has been a huge success 🙂
Could I substitute the 75g of caster sugar for light brown sugar.
I do wonder sometimes if publishers of recipes actually use them but clearly Jane has polished up this recipe from her own personal use and it rocks!!. I particularly liked the tip about using the KitchenAid. I just added all the ingredients into the mixing bowl (including fresh yeast) and mixed on speed 1 until all was combined then on speed 2 for about 4 minutes until the dough came cleanly off the bowl sides. I then just finished off the kneading by hand – because I like to – and followed the rest of the recipe as written. Beautiful. I made some of the dough into single rounds as well as doing the batch bake. I am freezing a couple of the singles and will ice them when they thaw. Thank you Jane.
I’ve made these lots of times with several fillings now. The bread recipe is fantastic. I’m just wondering if I can get away with a mince pie filling to make them Christmassy?
Could I use a gluten free bread flour? Or would this affect the structure
Jane, you need to rewrite the bit where you always say…. “these will last 3 days/ 5 days” etc. Substitute “will” for “could”. (if you hide them well enough)
NOTHING i make from your recipe book, even gets the chance to cool down…. unless i hide it. 🤣🤣🤣
Love this recipe. Thanks so much for sharing. I made a cinnamon version for the adults and did one with Nutella instead of cinnamon and sugar for the kids. Both were a big hit.
how do you make them bigger and also they disappear so quickly in our household!!! 🙂
I made this last night, the dough tasted a bit bland and I think the brown sugar for the filling wasn’t enough. I think next time i’d adjust the recipe however it was still nice.
Would it be possible to make them and freeze some, unbaked.
With the cream cheese frosting these are the best thing I have ever eaten. So want to make again tonight but I only have semi skimmed milk. Would these still work?
It should do – but whole milk is always better for the best dough!! x
If I wanted to make these for breakfast, at what point could the dough be rested over night? Is love to make for breakfast on Xmas day with a bicks fizz! But don’t want to be up at 3am starting to make them!
Hiya! Do the final stage in the fridge, and then bake them when you wake up! Hope this helps x
I’ve made these Cinnamon Rolls twice now & they are honestly absolutely delicious & was a big hit in my
house & also when i took some to family for brunch. They are definitely well worth making & I will definitely be making lots more of these xx
Me and the kids love these for breakfast. Just wondering if you could freeze them at the 2nd prove stage and cook direct from frozen??
Hiya! Yes you can x
The BEST cinnamon rolls we have ever had. Bought or homemade- these are the best. Simple recipe and steps, love love love.
I absolutely love making these, they disappear very quickly in our house.
Love this recipe! I’ve only been bread and dough making for about a month and found this clear and easy to follow. The were delicious! All the tips and comments here so helpful – I’m going to try overnight fridge trick so I can bake them fresh in the morning and take to work and using the dough for Belgian buns too!
This recipe looks amazing I can’t wait to try! Would it be possible to leave the rolls in the fridge overnight for their second rise?
Ooo could you share this trick pls? X
Thank you for this delicious recipe. I can’t wait to try them. I m not very good baking with yeast. What temperature do you prove the dough? Can I use the airing cupboard to prove the dough?
Thank you.
Pat
Hiya! I believe the optimum temperature for proving time is 25c!xx
These are amazing and as always great steps to follow. These actually are a favourite of mine to both eat and bake lol. Ive struggled recently with some rolls proofing more than others and couldn’t figure for the life of me why. So I bought a probe to test the milk temperature as obviously too hot can kill the yeast, however always followed your notes on just seeing steam come out the pan. It actually was around 140f so far too high so trying it with the probe this time, and 2nd proof in the fridge overnight. Let’s see how that works. As always, delicious and yummy and moreish and glad I found you! Xx
Hi Jane – super excited to try these at the weekend! Quick question about the icing – whenever I try make an icing sugar icing (icing sugar and water) it always turns out really runny and clear as opposed to thick and white like your pictures. Where am I going wrong?
Hey! Instead of using a baking dish can I just put them on the baking tray so that they won’t touch each other?
Big fan of your blog!
Hello! You can do but the baking time is designed for them all to be touching. Thank you so much x
Planning I making these tomorrow, just curious if a cream cheese icing would be better for these?
Yes it would be lovely!
Hi Jane, if I prepped this up to the second prove and left in the fridge overnight, would I need to then give it an hour or so in the morning out of the fridge or do you think it could go straight from the fridge to the oven?
Many thanks – Sally
Love your recipes, my favourite if I had to pick would be the Bakewell blondie 😋.
I would bake straight from the fridge but for a bit longer – but taking out for a while first would be good! x
Hi Jane! Why the crust of my rolls become crispy instead of soft?
The outside of the dough thats been exposed in the oven will naturally be harder than the inside!
I left mine in oven for 20 minutes and they were burnt on the bottom and most of the filling ended up melting out and becoming burnt onto the tray. Also I used wholemeal bread flour which I wouldn’t do again as they didn’t taste very nice! 😕 many other recipes by Jane I’ve tried have been successful so I’m assuming it’s something I’ve done wrong.
I’ve tried other recipes, but this is by far the best. Easy to follow and works beautifully. Absolutely delicious and a weekend family favourite. Thank you!
Love how easy this recipe is – just waiting on the first prove and wondered if I need to grease or line the dish/tin before putting them in? Don’t want them to stick (it’s a non-stick tin that I plan to put them in to bake). Thank you!
I don’t personally as I use a lovely dish and it doesn’t need it! x
Hi Jane,
I have about 75g of brown sugar. Am I able to substitute it?
Hii! Yes you can use caster sugar or dark brown soft sugar!x
Would I be able to make the dough the day before? Thank you!!
You can prep up until the second prove the day before – and do the second prove (when its ready in the baking dish in the correct shapes) in the fridge over night x
Amazing – I’ve never made enriched dough before but these came out fabulously! These were a bit of spontaneous bake so we didn’t have the ingredients for the icing and they were still delicious. Can’t wait to make them again with icing.
I have been craving cinnamon rolls for a while, and these really fulfilled that crave. Super easy recipe, forgot to add the egg, but they turned out fine, for extra kick i added cinnamon to the icing. Thanks for publishing this recipe!
Just made these as per the recipe and they turned out amazing. Will definitely be making these again.
Thanks for this recipe. I made them last weekend and they were seriously delicious. Just wondering if switching the cinnamon for cocoa powder would work to make a chocolate version? Any other changes I would need to make? Thanks in advance x
Chocolate fillings don’t quite work the same unfortunately, but I will be posting a chocolatey version soon!
I love this recipe and always use it but I was wondering could the dough recipe be used as the base for belgian buns? I want to make some gift boxes and don’t really want to make 2 different doughs if I don’t have too. Many thanks
Yes it can!! x
Such an amazing recipe and so easy to follow. Will definitely be making again as cinnamon buns are my absolute favourite but was always too nervous to attempt to make them myself! Thanks x
Hi Jane, I made way too much brown sugar/cinnamon mix, is it okay to keep it in jar to use another time?
Yes definitely!!
Hi Jane, absolutely loving your recipes!! Quick question about the yeast – the dried active yeast I have says to reactivate in warm water before using. Will the rise still be ok if I add it to the dry ingredients, (without reactivating) as per your recipe?
Thanks so much! 🙂
You can add the yeast to the warm milk to activate it x
Amazing
They are in the oven as I type! I’m a bit concerned as they did not rise very much in the second prove but will see how they come out!
Absolutely delicious! I loved making these and the whole process. It does take some time but be patient and you’ll be rewarded!
Been on a quest for cinnamon rolls for a while. Noone quite hit that craving and my other half didn’t get it… Then I made these. Amazing. He now requests them all the time! Worth the effort 100%
Absolutely love your recipes! going to attempt this Thursday 😀 struggling to find a rectangular dish 30cmx24cm. Where did you get your rectangular dish from? Thank you x
It doesn’t have to be exact size, it just needs to be as close as possible! And my dish is from habitat.
I made these this afternoon to celebrate my 1 year vegan anniversary. I used Crackd egg substitute and vegan block butter and Oatly milk. I also added sultanas and pecans to the cinnamon and sugar filling. OMG. They were absolutely divine. Truly spectacular. Such an easy recipe to follow and the results were just amazing. Thank you so much for the recipe and have now subscribed to your site. xxx ❤️
Wow this recipe is fabulous. I made mine using vegan butter and milk due to intolerances and they were amazing. The dough was so much easier to handle and roll out than other recipes I’ve followed. I also threw in some mixed fruit (personal preference). Thanks for sharing your recipe!
Hi, I made these last week and they’re amazing.
I froze half of them, just before the 2nd proving stage. Do I need to defrost and prove?
Yes I would bring them back to room temperature and then let them sit for a while so they come back to life a bit before baking! x
Hi Jane – can you substitute milk for water + butter in this recipe?
I would recommend following the recipe as it is for best results!
Hi, so I only have square tins which are slightly smaller so could I use that or can I bake them on a tray?
You can always put most into the square tin, maybe 9 of the 12) and then put the final three onto a tray?! Either should be fine though!
Hi Jane,
I’ve made these several times and they’re amazing, thanks! Going to make today and I realise I’ve only got golden caster sugar instead of white, will that be ok?
Yesss that will be fine!! x
Would stork work ok in these?
I would recommend using real butter x
These are the best cinnamon rolls EVER! SO easy to make, and taste delicious!
First time trying these and they were amazing!
Hi! I wanted to half the measurements, would I use one medium egg instead? Thanks!
Yeah that would be fine x
Hi Jane! Do you think I’d be able to swap the egg for banana or something else? And how would you recommend doing this? Thankyou so much! X
Yeah banana, applesauce, flaxseed etc! Just replace it when the egg should go in x
Hi Jane,
Can you make these at night and leave them in the fridge overnight (before baking stage) and then put them straight into the oven from the fridge in the morning?
Yes, the second prove can be done in the fridge!
These were amazing, my daughter said they were the best thing I’d ever baked.
They are great!!!
Made these for the first time yesterday after seeing them all over Instagram and so I had to jump on the band wagon!! They turned out beautiful. I made a little extra icing as mine didn’t spread as far. Will defo be making these again!
These were absolutely excellent and really fun to make!
I ended up throwing the dough away, it went very weird! Didn’t want to risk it, as they were a present for someone. But the second try following the recipe correctly went very well (:
Hi Jane, I added the milk before the butter by mistake, can I salvage the dough?? Thanks (:
How did it go? I would imagine it might make it more difficult to correctly mix in the butter but I could be wrong!
Hi Jane, is there anyway you can freeze these at all and if so, at what stage? We buy often from shops which are frozen and you just pop in the oven. Thank you,
!
I would freeze them just before the baking stage personally, but I’ve seen notes about part baking (10 minutes) and then freezing too x
Second batch made today, decided to freeze 2/3rds on this occasion before second prove.
At this point found my error, along the way I had picked up a jar of chilli with a bit less than 1 tbs left in and made it up to 2 tbs with cinnamon from new jar.
Different but surprisingly tasty, my wife said she thinks I have found a new breakfast snack. Can’t be too bad we have just shared another one!
Hi Jane,
This might sound strange and I’m being a pain but I’ve seen a recipe about banana bread cinnamon rolls I was wondering if I could add mashed banana to your recipe as it’s my favourite recipe of yours? Do you think it’s possible if so how haha! Thank you.! Xxxx
Honestly, I have absolutely no idea – it’s not something I have tried! I would imagine you could add in a mashed banana in place of the egg?! I will add it to my list of recipes to do though!
Best recipe for these. I’ve tried with icing and cream cheese icing and they are amazing. Turn out well every time x
Hi Jane, sorry if this has already been asked. The dired active yeast I have needs activating in 150ml of water. Would this make the dough to sticky along with the milk/egg? If so what brand of active yeast do you recommend using that doesn’t need so much liquid to activate?
Hope my question makes sense 🙈 x
Oh yes you definitely don’t want to do that as that will ruin the dough – add the yeast to the warm milk x
Thank-you Jane. Don’t know why I didn’t think of that 😂 x
These are amazing, really easy to make. I use a breadmaker for the mixing and the first prove and it means I can bung it all in and leave for a couple of hours. Have even experimented and used the same dough recipe for Belgian buns and they also came out brilliantly. And the blueberry and lemon rolls are also great. Thank you for such a fantastic recipe!!
Hi Jane! I’m planning on making these tomorrow but halving the recipe- will I have to half the proving times? thank you!
Bread proving isn’t quite like that – it can vary no matter the amount of dough. You need to follow the same rules though of when it’s doubled in size!
Made it twice already and it was delicious! Everyone loved them. Thanks for the recipe
Chuffed to bits with how mine have turned out!! Such an easy recipe!
I’ve made a cream cheese frosting (your recipe) can I cover the cinnamon rolls and then store them in the fridge? I’m worried it’ll affect the baked rolls….
Hey! So yes they will go a little more solid in the fridge, but they’ll need to because of the frosting. You can microwave them briefly (such as they often do in coffee shops) and it will just soften the frosting slightly but bring the cinnamon rolls back! x
hey, I was wondering if I wanted my cinnamon rolls fluffier what do I do, should I add baking powder?
thank you.
Probably not – the fluffiness is usually down to how much they have proved or the actual baking!
Hi Malak, I did add a tiny bit of baking powder to the flour, as in a bit on the end of a teaspoon for halve the amount of ingredients and the results were good. It seems to help the yeast. I put all my ingredients into the bread maker and turn out after first prove. Then follow the recipe. Hope that helps.
Hi Jane, your recipes are absolutely amaaazing! After making the dough and leaving it to prove at room temp for 2 hours, I wanted to leave it in the fridge over night so would I roll out into shape before I put it in the fridge or shall I roll out after refrigerating?
After I’ve taken it out the fridge I will then leave at room to again for an hour or so? Please help xx
Hey! I would shape and fill them and add them to the dish, and prove in the fridge over night – and then just bake straight away!
Hi I have just made these and they are lovely. I am just curious compared to my previous recipe you use double the amount of yeast is there a reason why? I used 7g(1 sachet) before and yours calls for two?
I’ve always used 14g of dried yeast and find it works perfectly!
Thank you for your reply! They were amazing so I will stick with it! I just wondered if there was a reason! And just to be sure it’s 14g of either instant yeast or normal dried?
Yes so its 14g for any type of dried, or 28g if using fresh!!
I have made these a few times and are amazing! Would I be able to make these with gluten free bread flour?
Hey! I have never personally used gluten free bread flour but I don’t see why not!
Can I make these with Almond milk?
Yes that should be fine! x
Can they over prove in the fridge? I plan to put them in the fridge for the second prove around midday tomorrow and bake the next morning, is this too long in the fridge?
They can prove in the fridge, but that is quite a long time – ideally, you would start it later in the day but it should be okay!
I only have medium eggs, will they be OK?
Yeah, one medium should be fine!!
Hi Jane
I love cinnamon swirl buns so can’t wait to try your recipe out – I usually buy them from Tesco but yours look as good so I think I will try and make my own – just one question before I do as I’ll be using fresh yeast is it just a case of substituting the fresh yeast for the dried in the recipe ( I have already seen your advice of adding double amount for fresh) would I add the fresh yeast to the warm milk and then add it to the dry ingredients in that order? Does anything else need to change in the recipe by using fresh yeast? Thank you
Hey! Yes so I would add the fresh yeast to the milk, and just follow the rest of the recipe as it is! xx
Hi Jane, can you make this with normal flour as I don’t have the flour stated in the recipe. Thanks xx
It depends what you mean by ‘normal’ – plain flour can be used, but the texture is a lot more cakey compared to classically bready. I wouldn’t use self raising.
So delighted to find this delicious cinnamon bun recipe! Thank you. Without doubt the best I’ve made – & no need to tediously exercise my slow maths skills to convert the recipe from US cups to the more familiar metric quantities.
Hi Jane, the recipe looks great! Just wondering, could I leave the dough to prove for longer than 2 hours or is there a chance it could rise too much an ruin it? Thanks!
So you definitely don’t want it to over prove. The timing is an estimate anyway – for example, in the heatwave this week in the UK, the dough proves MUCH quicker than the two hours, whereas in the winter it could take quite a bit longer. The best thing is to do a prove in the fridge, but that would have to be over night as it really slows down the process!
Would it be possible to omit the egg for vegans and just use maybe cornflour instead?
I’m unsure of why you’d want to use cornflour instead of eggs to make it vegan? I’ve never seen this before! Personally I would substitute the whole milk for a good vegan milk such as unsweetened almond milk and then use an oil such as vegetable oil, maybe 50ml? x
I’ve made these twice now because they’re delicious, but I was wondering if I could add chocolate chips or raisins to the dough?
Hey! Yes you can – I usually just sprinkle them on when you add the cinnamon sugar though! x
LOVE your recipes. Plan on freezing half once baked, do we just leave to defrost as normal before eating? How long can they keep in the freezer?
Thanks!! And yes I would just freeze and then thaw – and I say 100% one month, but usually up to three is fine! X
Hi there! In the middle of baking this recipe.
We added the dried active yeast to the dry ingredients, and didn’t activate it beforehand – is that right? Or do we need to activate it before as per it says on the tin?
I think it’s still rising! So fingers crossed should work!
So these really can depend on the yeast, but usually it will be fine as it will activate itself whilst mixing in with the rest of the dough/proving! X
Planning on making these for Father’s Day brekkie. Is it possible to make these the night before then bake the next morning? Or will that effect the dough?
Hey! You definitely can do – you can do the second prove over night, but it has to be in the fridge. This slows down the process of proving – you can then bake fresh in the morning!
Great! Thank you so much.
These cinnamon rolls are delicious, they’ve gone down very well in my house and won’t last long! I cheated a bit by making the dough in the bread machine (on the enriched dough setting) with 2 tsp of yeast: they’ve turned out beautifully.
I only have time savers yeast (only yeast that I can find during lockdown), How will this affect the proving time?
Hey! I’m not too sure – I’ve never used one with the same name, but I would just keep an eye on it because as long as the dough doubles in size each time you’ll be fine!
These are absolutely delicious but can I freeze them when they have baked?
Hey!! And yes you can!! x
A new family favourite! Thank you Jane! Our kitchen smells so lovely & cinnamon-y. This is the best recipe by far that I’ve tried.
Absolutely fantastic recipe, turned out brilliantly and my family adore them. I will definitely be making them again. The recipe is easy to follow, so really easy to make if you’re going to be home for the day. By that I mean overall the time spent actually making them isn’t much but you have to do things with the dough every now and then. I pottered about doing other things in between different stages.
Thanks for a great recipe, now I need to try one of your others ;-)xx
So easy to make, it’s a shame it takes so long as I spend half the day hungry waiting for these delicious things to be ready. I halved the recipe as it was only me eating them and it works just fine.
I’m struggling to find soft brown sugar in the shops at the moment. I have dark muscavado, Demerara or white sugar, which would be a suitable alternative if any? Thankyou x
I would use a mix of white and dark brown! X
Hi Jane, I made this recipe and froze half of them after the first prove and am now wondering how to cook the second batch. Should I defrost in fridge over night then allow to prove again for an hour once defrosted? Or if I leave them out on counter to defrost would they also prove as they defrost? I’m not really sure how bread bakes work!
I would leave the dough in the fridge over night! x
Hi Jane, these cinnamon rolls are divine and so easy to do. Thanks for yet another amazing recipe
Hi Jane
Could I make the dough before bed & let it prove overnight so I could bake them in the morning or would it over-prove?
Thanks 😊
You can, but they’d need to prove in the fridge over night – this slows down the process so makes sure that they don’t over prove!
Hi,
I am looking forward to trying this recipe- can I substitute semi skimmed milk for full fat?
Thank you
Generally, I do only recommend full-fat for baking (in basically all recipes) but you can use it – sometimes semi-skimmed can split mixtures though x
I never ever baked cinamonrolls,i tryed this recipe,and it is unbeliveable good!!!!easy to make!i had just 1 pack of yeast but worked well. I am sure i will gain at least 2 kilograms,it is so deliciouse :)))Thanks and hugs from Hungary,Europe!❤
Would I be able to substitute the dry yeast for fresh yeast? If so what amount would you use x
Yes! You use double the weight for fresh yeast! x
as i can’t get hold of any dried yeast at the moment would fresh yeast be okay to use instead? if so, what quantity would i need to use? thanks x
Yes definitely!! I love baking with fresh yeast! You typically use double the weight when using fresh instead of dried! x
Thank you for this wonderful recipe, Jane!
My kids love cinnamon rolls but the recipe I had for them was a lot more work and a little bit erratic of outcome. This was a doddle – the house smells divine and the tray of rolls is absolutely scrumptious.
I only had semi skimmed milk but it worked just fine.
I think I’ll mix it up a little next time and add cardamon to the dough, like the cinnamon rolls I had in Norway.
THanks so much for sharing!
Ahh yay!! Cardamon rolls sounds SO tasty! I will 100% be trying that!! x
Hi Jane
My rolls are currently on their second prove but I don’t want to bake them right away. Will it affect the bake if I leave them on the counter for 2 hours (after they are done proving) before baking?
Thank you!
It can do – over proving can ruin a bread style bake! The two hours extra will be two hours more proving time. Once proved, I would put them in the fridge as this very much slows it down (such as the second prove can easily be done in the fridge overnight as it’s much slower!)
Hi Jane,
I just made these and they proved well both times, however when I baked they didn’t rise any more and have ended up quite stodgy. Any times on how to improve for next time?
Thank you!!
Hiya! Due to shortages in ingredients recently – did you substitute anything or make any changes? – otherwise, if they proved well it may just be your oven being on the wrong setting, or the ingredient problem!
Hi Jane,
I’m a huge fan of your recipes, you’re always my go to when hunting for something new to try!
Going to give these a go this weekend – just a few questions though..I was going to use my kitchen aid to knead the dough as well – which speed do you use? And will ‘easy bake’ yeast by Allinson work as well as the ‘dried active’ yeast?
Thank you 🙂 x
I replied to your other comment from three days ago!
I halved the recipe and still worked fantastically. Thanks for another great recipe!
Hi, just prepped these and now having the first rest. I’m wondering if I can add some sultanas sprinkled on with the sugar an cinnamon?
Yes definitely!
Made these yesterday and they are fantastic! The kitchen still smells incredible today! Took some over to our neighbours and they gave them 5-star reviews!!
Hi Jane,
Huge fan of your recipes, I love them! Your website is always my go to to find something yummy to make!
Going to give these a go at the weekend.
Just a few questions – when you knead your dough with your kitchen aid, what speed do you use? As I was going to use mine 🙂 And I’ve managed to get Allison- Easy bake yeast, will this work as well as the dried active yeast?
Thank you 🙂 x
Off the top of my head it’s about a medium speed?! And yes that yeast should work well!
Easy to make , the dough is really good to work with so it’s ‘silly’ proof. I bake quite often and when it comes to the dough sometimes is so difficult,I just want to chuck it in the bin.
My family loved it ! I can’t eat chocolate so this will be once a week treat 😉😋. We love cinnamon so I put the full amount – delicious.
Been trying to get my hands on the ingredients for weeks to give this a go…..managed to get everything with the exception of dried yeast. Got hold of some fresh yeast, can this be used and if so is it just replacing the dried yeast like for like?
Thanks x
When using fresh yeast you use double the weight, as dried yeast is stronger!
I made these yesterday and followed the recipe step by step- it was delicious!
Thanks for your recipes and details in the method/ process.
I’ve tried a few now and really enjoy 😊
Made these about ten times over the past couple of months! They are so delicious and come out perfect every time!
Loved this recipe, easy enough to make with my 5 year old daughter and really yummy ! Thanks!
Ahh yay! I’m so glad!!
Switched the white bread flour out for wholewheat and omg are they delicious, defs going in my own recipe book for future use!
I love this recipe! One of my kids isn’t keen on cinnamon so I did half cinnamon and half Nutella rolls – worked really well!
Love them ! Made them for the second time today and the dough is even better. Brilliant recipe and easy to do. Big hit for our family, thank you !!
Hello Jane,
Love your recipes!! A big fan!
Cinnamon rolls are next on my list, however really struggling to obtain bread flour. Can i use an alternative flour?
Thank you! x
The best next flour to use is plain flour – the texture will be a bit more cakey, but still yummy!
Everyone loved the cinnamon rolls didn’t have bread flour so used plain and the were so light will be doing them again. When we can get bread flour live on an island so don’t get access to big supermarket
So glad you liked them!!
My neighbour is going through your recipes and brings me half so we can try loads while in lock down and OMG these are amazing, she,’s cooking them again next for us.
Ahh that’s amazing!
I have made cinnamon rolls a few times but this recipe was the best by far. You could tell from the dough that they were going to be good. I made them two days ago and have already had requests from my family and neighbors to bake them again! Will definitely need to double the quantities next time!
My first time making cinnamon rolls and stumbled upon your recipe – and I’m so glad I did!! They came out perfect and they’re so delicious! Huge hit with my friends. Thanks so much!!
Ahh yay! I’m so glad you liked them!
Amazing. Found the flour. The smell!!!!!! Thank you.
What can I say? As usual a fantastic recipe and they look and smell delicious, now I’m off to taste one. Thank you once again 😊
Awwh thank you so so much!!
Hi Jane!
I’ve honestly tried lots of your bakes and everyone one of them have been a winner and everyone I’ve baked for has loved them so thank you! Two questions really, can you get away with using semi skimmed milk? And also all I have in the cupboard is fast action dried yeast (think that’s the same as instant yeast) can I use that instead do you think? Thank you for all your recipes!
Hey! Ahh thank you so much! Yes you can, but generally in baking whole milk is better as lower fat products can split – same with cream cheese, cream and so on! And yes you can – double check to make sure if it needs activating before using!
These are fab! I have looked for a good cinnamon swirl recipe for ages.
Quick question – if I make the full batch I eat them all straight away! I could obviously freeze after baking, but do you think it would be possible to freeze the raw swirl (either before or after the last prove)? Thanks so much.
Hey! Yes, so you can freeze before or after baking. If you freeze before, you’ll probably need to leave them out for a while before baking so they bake properly!
Made these today, absolutely delish!
Hey. Really want to try these but dont have strong Flour just plain and self raising and I have dried yeast. Would either of these work?? Thank you.
You can try plain flour, but the texture will be different!
Hi Jane ,
Is it possible to do the last prove overnight so they can go straight into the oven the next morning ?
Thanks
Yes, but it would need to be done in the fridge!
Are theese able to be frozen? If so before or after cooking??
Made these last night to warm up for breakfast for the week.
They are amazing! So fluffy and soft, and just the right amount of cinnamon. Love the addition of vanilla in the dough!
Thanks Jane 🙂 Slowly working my way through your recipes, and all are fab so far.
Recipe is amazing but the timing in the prep is off, I thought I’d have it made in an hour or so but it needs to rest bringing the prep time to 2 hours not the 15 mins stated. I should have fully read the recipe first too.
The actual prep time to ‘prep’ the ingredients is fifteen minutes – there is no way to add in a proving time to the timings unfortunately.
Made these for the first time today. They are scrumptious and the husband loves them! I love your recipes, will definitely be making these again in the week.
Tried to post a pic but it wouldn’t let me.
Hi Jane! I love your recipes I have made so many ever since I discovered them – mainly cheesecakes, which always come out so amazing! I decided to make this recipe and it turned out really well flavour wise. However I did put them in the oven on 180C but found that the bottom was doughy and slightly uncooked when cut into them. I then put them back in the oven on 160C instead for 10 minutes and this seemed to do the job. How can I avoid this happening again? Thank you 🙂
It probably just means they weren’t finished baking yet! Just add on a little while longer baking time – all ovens are different, and yours might not be quite the temperature you think! X