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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.


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!

Delicious and sweet homemade cinnamon rolls. Easy to bake, and even more delicious to eat.
Print Pin Rate
Category: Breakfast
Type: Cinnamon Rolls
Prep Time: 15 minutes
Cook Time: 25 minutes
Proving Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 12 Rolls
Author: Jane's Patisserie


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


  • 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. 


  • 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!


Find my other Bread & Cinnamon Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Sarah on March 18, 2024 at 7:52 am

    Hi Jane

    If making half quantities, would using a small egg in in the recipe work for 6 buns?


  2. Sam on February 17, 2024 at 10:52 am

    5 stars
    Literally just made these & just eaten 2 as they are absolutely delicious, this is such a fantastic easy recipe & honestly they are the best homemade Cinnamon Buns I’ve ever made. Thank you Jane I will definitely be baking lots more of these xx

  3. Emma on January 3, 2024 at 2:20 pm

    Hi I was just wondering if you would adjust the cooking times it you made them smaller. Thanks

  4. Steph on December 19, 2023 at 11:41 am

    5 stars
    Hi Jane, could I use evaporated milk instead of whole milk?

  5. Hannah on December 13, 2023 at 9:22 am


    I hVent made these yet but going to today.. are you sure it’s 28g of fresh yeast?? That seems a lot!

    • Jane's Patisserie on December 13, 2023 at 8:39 pm

      The recipe is 14g.. x

    • Hannah on December 13, 2023 at 8:48 pm


      At the bottom of the recipe you have put 28. Is that incorrect then? You put fresh yeast use 28 right at the very bottom. That’s what i have gone by so i hope they turn out OK

    • Jane's Patisserie on December 13, 2023 at 8:51 pm

      Oh for fresh yeast, yes it is. It’s much weaker so the general rule is double!

  6. Megan on December 8, 2023 at 6:37 pm

    Hi Jane!

    Absolutely love this recipe, however I have a question.

    If I were to make these 2 days ahead, would I freeze after the 1st prove and then defrost in the fridge for the 2nd proof?

    Making some for friends for Christmas, they would prefer to bake on Christmas morning but I don’t want them to overproof.

    Thank you!

  7. Carey on December 3, 2023 at 9:41 am

    5 stars
    Total success
    I used oat milk and vegan ( stork baking block, ) to make these vegan
    They turned out fantastic
    Thank you

  8. Paula on November 20, 2023 at 11:12 am

    5 stars
    I like you Jane love cinnamon rolls & always get one with a coffee. When I saw your recipe I had to give them a go. I did cheap by making the dough in my bread machine. They were amazing and I personally think they are better than the coffee shops. All my family agree. Thank you so much for the recipe.

  9. Vikki-Leigh Strickland on October 20, 2023 at 10:01 am

    If I do the second prove overnight in the fridge, do I need to cover the dough with cling film whilst it’s in the fridge?


  10. Jess on September 2, 2023 at 4:09 pm

    Can these be done gluten free?

  11. Carlie on July 29, 2023 at 1:06 pm

    5 stars
    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!

  12. Nadia on March 10, 2023 at 8:53 pm

    5 stars
    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!!

  13. Tara on March 5, 2023 at 12:16 pm

    5 stars
    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!

    • Jane's Patisserie on March 6, 2023 at 11:23 am

      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

  14. Claire on February 16, 2023 at 9:31 am

    5 stars
    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

    • Jane's Patisserie on February 17, 2023 at 11:08 am

      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

  15. Hannah Witherow on December 13, 2022 at 10:28 pm

    5 stars
    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?

    • Jane's Patisserie on December 15, 2022 at 1:58 pm

      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

  16. Taz on September 19, 2022 at 9:10 pm

    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.

    • Jane's Patisserie on October 6, 2022 at 3:28 pm

      Hiya! Try rolling them tighter, and using a smaller dish! Hope this helps! x

  17. Ally on September 18, 2022 at 11:40 pm

    5 stars
    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.

  18. Kerry on March 26, 2022 at 9:02 pm

    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?

  19. Janet Persey on January 1, 2022 at 6:43 pm

    5 stars
    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.

    • Amy on February 27, 2022 at 7:32 pm

      5 stars
      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 🙂

  20. K. Turner on December 30, 2021 at 8:39 pm

    Could I substitute the 75g of caster sugar for light brown sugar.

  21. Glyn Walton on December 19, 2021 at 4:22 pm

    5 stars
    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.

    • Emma on December 5, 2022 at 2:07 pm

      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?

  22. Charlotte on November 6, 2021 at 9:38 am

    Could I use a gluten free bread flour? Or would this affect the structure

  23. Pauline Sweet on September 7, 2021 at 6:27 pm

    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. 🤣🤣🤣

  24. Yin on September 4, 2021 at 3:45 pm

    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.

  25. Jessica Wasiolek on July 20, 2021 at 8:32 pm

    how do you make them bigger and also they disappear so quickly in our household!!! 🙂

  26. Hibak on July 20, 2021 at 12:39 pm

    4 stars
    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.

    • Jade on October 5, 2021 at 1:08 pm

      Would it be possible to make them and freeze some, unbaked.

  27. Natalie on July 14, 2021 at 6:52 pm

    5 stars
    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?

    • Jane's Patisserie on July 20, 2021 at 2:11 pm

      It should do – but whole milk is always better for the best dough!! x

    • Laura POPE on November 29, 2021 at 2:51 pm

      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!

    • Jane's Patisserie on November 30, 2021 at 11:22 am

      Hiya! Do the final stage in the fridge, and then bake them when you wake up! Hope this helps x

    • Samantha on March 1, 2023 at 11:54 am

      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

  28. Hayley Gilfoyle on June 25, 2021 at 7:22 am

    5 stars
    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??

    • Jane's Patisserie on June 28, 2021 at 4:15 pm

      Hiya! Yes you can x

  29. Eadie on June 11, 2021 at 6:14 pm

    5 stars
    The BEST cinnamon rolls we have ever had. Bought or homemade- these are the best. Simple recipe and steps, love love love.

  30. dave on May 21, 2021 at 2:49 pm

    5 stars
    I absolutely love making these, they disappear very quickly in our house.

  31. Carly Pro on May 19, 2021 at 9:15 pm

    5 stars
    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!

    • Sophia on August 21, 2021 at 2:54 pm

      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?

    • Sarah-Jane on October 5, 2021 at 12:55 pm

      Ooo could you share this trick pls? X

  32. Pat on May 13, 2021 at 10:00 pm

    5 stars
    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.

    • Jane's Patisserie on May 15, 2021 at 10:43 am

      Hiya! I believe the optimum temperature for proving time is 25c!xx

  33. Donna Cotterill on April 27, 2021 at 3:53 pm

    5 stars
    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

  34. Aine on March 30, 2021 at 11:53 am

    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?

  35. Flip on March 28, 2021 at 3:07 pm

    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!

    • Jane's Patisserie on March 29, 2021 at 2:51 pm

      Hello! You can do but the baking time is designed for them all to be touching. Thank you so much x

  36. Liam on March 23, 2021 at 6:36 am

    Planning I making these tomorrow, just curious if a cream cheese icing would be better for these?

  37. Sally Gouveia on March 19, 2021 at 9:35 am

    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 😋.

    • Jane's Patisserie on March 22, 2021 at 4:39 pm

      I would bake straight from the fridge but for a bit longer – but taking out for a while first would be good! x

  38. Ainee on March 14, 2021 at 6:39 pm

    Hi Jane! Why the crust of my rolls become crispy instead of soft?

    • Jane's Patisserie on March 14, 2021 at 9:21 pm

      The outside of the dough thats been exposed in the oven will naturally be harder than the inside!

    • Lisa Edwards on January 23, 2022 at 11:22 am

      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.

  39. Lynn on March 14, 2021 at 2:54 pm

    5 stars
    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!

  40. Cath on March 13, 2021 at 4:52 pm

    5 stars
    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!

    • Jane's Patisserie on March 14, 2021 at 9:04 pm

      I don’t personally as I use a lovely dish and it doesn’t need it! x

  41. Holly on March 12, 2021 at 3:07 pm

    Hi Jane,
    I have about 75g of brown sugar. Am I able to substitute it?

    • Jane's Patisserie on March 15, 2021 at 12:54 pm

      Hii! Yes you can use caster sugar or dark brown soft sugar!x

  42. Ellie on March 10, 2021 at 8:20 pm

    Would I be able to make the dough the day before? Thank you!!

    • Jane's Patisserie on March 12, 2021 at 8:35 am

      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

  43. Emma on February 18, 2021 at 9:09 am

    5 stars
    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.

  44. Lydia on February 11, 2021 at 3:40 pm

    5 stars
    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!

  45. Richard on February 7, 2021 at 3:56 pm

    Just made these as per the recipe and they turned out amazing. Will definitely be making these again.

  46. Anouska Meszaros on February 6, 2021 at 11:23 am

    5 stars
    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

    • Jane's Patisserie on February 7, 2021 at 12:35 pm

      Chocolate fillings don’t quite work the same unfortunately, but I will be posting a chocolatey version soon!

    • Em on February 24, 2021 at 9:43 pm

      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

    • Jane's Patisserie on February 25, 2021 at 1:30 pm

      Yes it can!! x

  47. Bláithín on January 30, 2021 at 4:46 pm

    5 stars
    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

  48. Shay on January 28, 2021 at 12:10 pm

    Hi Jane, I made way too much brown sugar/cinnamon mix, is it okay to keep it in jar to use another time?

  49. Rachael on January 26, 2021 at 10:15 am

    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! 🙂

    • Jane's Patisserie on January 27, 2021 at 7:58 pm

      You can add the yeast to the warm milk to activate it x

  50. Ciara Barry Carder on January 25, 2021 at 8:17 am

    5 stars

  51. Victoria Rose on January 24, 2021 at 4:37 pm

    4 stars
    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!

  52. Kirsty on January 18, 2021 at 10:25 am

    5 stars
    Absolutely delicious! I loved making these and the whole process. It does take some time but be patient and you’ll be rewarded!

  53. Sarah on January 9, 2021 at 11:33 pm

    5 stars
    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%

  54. TJ on January 9, 2021 at 8:59 pm

    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

    • Jane's Patisserie on January 10, 2021 at 2:10 pm

      It doesn’t have to be exact size, it just needs to be as close as possible! And my dish is from habitat.

  55. Louise on January 2, 2021 at 7:18 pm

    5 stars
    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 ❤️

  56. Marcia on December 3, 2020 at 2:26 pm

    5 stars
    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!

  57. Monica on November 30, 2020 at 1:13 pm

    5 stars
    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?

    • Jane's Patisserie on December 1, 2020 at 10:35 am

      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

  58. Jackie on November 29, 2020 at 9:30 pm

    Hi Jane – can you substitute milk for water + butter in this recipe?

    • Jane's Patisserie on November 30, 2020 at 10:48 am

      I would recommend following the recipe as it is for best results!

  59. Hayley on November 21, 2020 at 3:46 pm

    Hi, so I only have square tins which are slightly smaller so could I use that or can I bake them on a tray?

    • Jane's Patisserie on November 22, 2020 at 11:16 am

      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!

  60. Shaun on November 21, 2020 at 12:06 pm

    5 stars
    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?

  61. Mary on November 19, 2020 at 8:20 pm

    Would stork work ok in these?

    • Jane's Patisserie on November 19, 2020 at 8:20 pm

      I would recommend using real butter x

  62. Claire Graves on November 18, 2020 at 4:30 pm

    5 stars
    These are the best cinnamon rolls EVER! SO easy to make, and taste delicious!

  63. Deb on November 15, 2020 at 6:44 pm

    5 stars
    First time trying these and they were amazing!

  64. Codie on November 10, 2020 at 10:06 am

    Hi! I wanted to half the measurements, would I use one medium egg instead? Thanks!

  65. Katie Geraghty on November 10, 2020 at 9:39 am

    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

    • Jane's Patisserie on November 10, 2020 at 11:35 am

      Yeah banana, applesauce, flaxseed etc! Just replace it when the egg should go in x

  66. Rachael J on October 23, 2020 at 7:13 pm

    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?

    • Jane's Patisserie on October 23, 2020 at 7:22 pm

      Yes, the second prove can be done in the fridge!

  67. SarahH on October 19, 2020 at 4:36 pm

    5 stars
    These were amazing, my daughter said they were the best thing I’d ever baked.

    • Sam Boxwell on November 15, 2020 at 11:37 am

      5 stars
      They are great!!!

  68. Becca Burns on September 27, 2020 at 2:29 pm

    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!

  69. Daisy Kelly on September 26, 2020 at 6:44 pm

    5 stars
    These were absolutely excellent and really fun to make!

  70. F on September 19, 2020 at 9:47 pm

    5 stars
    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 (:

  71. F on September 16, 2020 at 10:26 am

    Hi Jane, I added the milk before the butter by mistake, can I salvage the dough?? Thanks (:

    • Jane's Patisserie on September 16, 2020 at 7:14 pm

      How did it go? I would imagine it might make it more difficult to correctly mix in the butter but I could be wrong!

  72. Maria on August 23, 2020 at 8:38 am

    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,

    • Jane's Patisserie on August 23, 2020 at 6:38 pm

      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

  73. Jim Aston on August 14, 2020 at 3:31 pm

    5 stars
    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!

    • Abi on September 14, 2020 at 6:34 pm

      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

    • Jane's Patisserie on September 14, 2020 at 8:10 pm

      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!

  74. Natalie on July 30, 2020 at 1:49 pm

    Best recipe for these. I’ve tried with icing and cream cheese icing and they are amazing. Turn out well every time x

  75. Amy on July 26, 2020 at 5:45 pm

    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

    • Jane's Patisserie on July 26, 2020 at 5:55 pm

      Oh yes you definitely don’t want to do that as that will ruin the dough – add the yeast to the warm milk x

    • Amy on July 27, 2020 at 2:48 pm

      Thank-you Jane. Don’t know why I didn’t think of that 😂 x

  76. Rowena Dinham on July 24, 2020 at 7:31 pm

    5 stars
    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!!

  77. Mady on July 20, 2020 at 10:29 pm

    5 stars
    Hi Jane! I’m planning on making these tomorrow but halving the recipe- will I have to half the proving times? thank you!

    • Jane's Patisserie on July 21, 2020 at 2:02 pm

      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!

  78. Anita Kurowska on July 19, 2020 at 6:55 pm

    5 stars
    Made it twice already and it was delicious! Everyone loved them. Thanks for the recipe

  79. Liz Parkin on July 19, 2020 at 5:02 pm

    5 stars
    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….

    • Jane's Patisserie on July 19, 2020 at 5:18 pm

      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

  80. malak on July 12, 2020 at 2:53 am

    hey, I was wondering if I wanted my cinnamon rolls fluffier what do I do, should I add baking powder?
    thank you.

    • Jane's Patisserie on July 12, 2020 at 7:18 pm

      Probably not – the fluffiness is usually down to how much they have proved or the actual baking!

    • El on July 16, 2021 at 7:22 pm

      5 stars
      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.

  81. Sammy on July 12, 2020 at 1:53 am

    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

    • Jane's Patisserie on July 12, 2020 at 7:19 pm

      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!

  82. Hannah on July 10, 2020 at 5:16 pm

    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?

    • Jane's Patisserie on July 11, 2020 at 8:48 am

      I’ve always used 14g of dried yeast and find it works perfectly!

    • Hannah Davies on July 11, 2020 at 3:15 pm

      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?

    • Jane's Patisserie on July 11, 2020 at 7:38 pm

      Yes so its 14g for any type of dried, or 28g if using fresh!!

  83. Ruth on July 10, 2020 at 1:41 pm

    5 stars
    I have made these a few times and are amazing! Would I be able to make these with gluten free bread flour?

    • Jane's Patisserie on July 10, 2020 at 3:08 pm

      Hey! I have never personally used gluten free bread flour but I don’t see why not!

  84. Sophie Christian on July 6, 2020 at 9:20 pm

    Can I make these with Almond milk?

  85. Christie on July 6, 2020 at 2:12 pm

    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?

    • Jane's Patisserie on July 6, 2020 at 2:20 pm

      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!

  86. Christie on July 6, 2020 at 10:06 am

    I only have medium eggs, will they be OK?

  87. Donna Browne on July 4, 2020 at 5:54 pm

    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

    • Jane's Patisserie on July 4, 2020 at 6:59 pm

      Hey! Yes so I would add the fresh yeast to the milk, and just follow the rest of the recipe as it is! xx

  88. Clara on July 4, 2020 at 10:08 am

    Hi Jane, can you make this with normal flour as I don’t have the flour stated in the recipe. Thanks xx

    • Jane's Patisserie on July 4, 2020 at 7:03 pm

      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.

  89. Jusef on July 3, 2020 at 8:50 am

    5 stars
    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.

  90. Sara Forouhi on July 2, 2020 at 1:05 pm

    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!

    • Jane's Patisserie on July 2, 2020 at 7:38 pm

      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!

  91. Lynnette Lock on June 29, 2020 at 3:36 pm

    Would it be possible to omit the egg for vegans and just use maybe cornflour instead?

    • Jane's Patisserie on June 29, 2020 at 7:26 pm

      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

  92. Amelia on June 25, 2020 at 6:17 pm

    5 stars
    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?

    • Jane's Patisserie on June 25, 2020 at 6:28 pm

      Hey! Yes you can – I usually just sprinkle them on when you add the cinnamon sugar though! x

  93. Lucy Williams on June 22, 2020 at 1:51 pm

    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?

    • Jane's Patisserie on June 22, 2020 at 9:19 pm

      Thanks!! And yes I would just freeze and then thaw – and I say 100% one month, but usually up to three is fine! X

  94. Anna on June 20, 2020 at 2:04 pm

    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!

    • Jane's Patisserie on June 20, 2020 at 4:26 pm

      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

  95. Sarah on June 19, 2020 at 9:19 pm

    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?

    • Jane's Patisserie on June 20, 2020 at 8:56 am

      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!

    • Sarah on June 20, 2020 at 9:12 am

      Great! Thank you so much.

  96. Lyn Fairweather on June 19, 2020 at 4:04 pm

    5 stars
    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.

  97. Jennifer S on June 12, 2020 at 10:56 pm

    I only have time savers yeast (only yeast that I can find during lockdown), How will this affect the proving time?

    • Jane's Patisserie on June 13, 2020 at 9:04 am

      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!

  98. Diane on June 10, 2020 at 1:10 pm

    5 stars
    These are absolutely delicious but can I freeze them when they have baked?

  99. Justine on June 6, 2020 at 6:46 pm

    5 stars
    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.

  100. Helen on June 6, 2020 at 3:48 pm

    5 stars
    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

  101. Chloe on May 29, 2020 at 3:53 pm

    5 stars
    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.

  102. Shirl on May 28, 2020 at 11:44 am

    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

    • Jane's Patisserie on May 28, 2020 at 7:05 pm

      I would use a mix of white and dark brown! X

    • Amy on May 31, 2020 at 10:45 am

      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!

    • Jane's Patisserie on June 1, 2020 at 3:21 pm

      I would leave the dough in the fridge over night! x

    • Ann Marie Kelly on August 28, 2020 at 4:00 pm

      5 stars
      Hi Jane, these cinnamon rolls are divine and so easy to do. Thanks for yet another amazing recipe

  103. Samantha on May 17, 2020 at 10:49 pm

    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 😊

    • Jane's Patisserie on May 18, 2020 at 11:13 am

      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!

  104. R Paterson on May 17, 2020 at 11:34 am

    I am looking forward to trying this recipe- can I substitute semi skimmed milk for full fat?
    Thank you

    • Jane's Patisserie on May 17, 2020 at 12:47 pm

      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

  105. Detti on May 14, 2020 at 7:07 pm

    5 stars
    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!❤

  106. charlotte on May 14, 2020 at 9:07 am

    Would I be able to substitute the dry yeast for fresh yeast? If so what amount would you use x

    • Jane's Patisserie on May 14, 2020 at 2:31 pm

      Yes! You use double the weight for fresh yeast! x

  107. charlotte on May 13, 2020 at 3:21 pm

    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

    • Jane's Patisserie on May 13, 2020 at 3:35 pm

      Yes definitely!! I love baking with fresh yeast! You typically use double the weight when using fresh instead of dried! x

  108. Jay on May 13, 2020 at 10:47 am

    5 stars
    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!

    • Jane's Patisserie on May 13, 2020 at 2:24 pm

      Ahh yay!! Cardamon rolls sounds SO tasty! I will 100% be trying that!! x

  109. Sam on May 12, 2020 at 6:25 pm

    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!

    • Jane's Patisserie on May 13, 2020 at 9:02 am

      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!)

  110. Abby on May 10, 2020 at 4:07 pm

    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!!

    • Jane's Patisserie on May 10, 2020 at 6:13 pm

      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!

  111. Katt Channon on May 9, 2020 at 10:31 pm

    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

    • Jane's Patisserie on May 10, 2020 at 9:14 am

      I replied to your other comment from three days ago!

  112. Emma on May 7, 2020 at 11:30 am

    5 stars
    I halved the recipe and still worked fantastically. Thanks for another great recipe!

  113. Liz Miles on May 6, 2020 at 4:16 pm

    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?

  114. Kay on May 6, 2020 at 3:10 pm

    5 stars
    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!!

  115. Katt on May 6, 2020 at 12:34 pm

    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

    • Jane's Patisserie on May 6, 2020 at 2:11 pm

      Off the top of my head it’s about a medium speed?! And yes that yeast should work well!

  116. Kristina on May 5, 2020 at 6:10 pm

    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.

  117. Louise on May 4, 2020 at 10:30 pm

    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

    • Jane's Patisserie on May 4, 2020 at 11:01 pm

      When using fresh yeast you use double the weight, as dried yeast is stronger!

  118. Ciara on May 4, 2020 at 1:14 pm

    5 stars
    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 😊

  119. Ellie on May 4, 2020 at 11:24 am

    5 stars
    Made these about ten times over the past couple of months! They are so delicious and come out perfect every time!

  120. Kirsty on May 3, 2020 at 7:13 pm

    5 stars
    Loved this recipe, easy enough to make with my 5 year old daughter and really yummy ! Thanks!

  121. James on May 3, 2020 at 4:34 pm

    5 stars
    Switched the white bread flour out for wholewheat and omg are they delicious, defs going in my own recipe book for future use!

  122. Jenny P on May 2, 2020 at 2:22 pm

    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!

  123. Elizabeth on April 28, 2020 at 2:03 pm

    5 stars
    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 !!

  124. Chloe on April 22, 2020 at 1:57 pm

    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

    • Jane's Patisserie on April 22, 2020 at 2:13 pm

      The best next flour to use is plain flour – the texture will be a bit more cakey, but still yummy!

  125. Aileen Rampton on April 21, 2020 at 1:21 pm

    5 stars
    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

  126. Donna on April 19, 2020 at 6:05 pm

    5 stars
    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.

  127. Corinne Blythe on April 16, 2020 at 1:59 pm

    5 stars
    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!

  128. Gem on April 10, 2020 at 11:28 pm

    5 stars
    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!!

    • Jane's Patisserie on April 11, 2020 at 1:38 pm

      Ahh yay! I’m so glad you liked them!

  129. Deirdre Hosford on April 10, 2020 at 6:59 pm

    5 stars
    Amazing. Found the flour. The smell!!!!!! Thank you.

  130. Jackie on April 5, 2020 at 2:04 pm

    5 stars
    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 😊

  131. Emma Vincent-Pagden on April 4, 2020 at 10:51 am

    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!

    • Jane's Patisserie on April 4, 2020 at 12:35 pm

      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!

  132. Natalie Smart on March 26, 2020 at 1:12 pm

    5 stars
    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.

    • Jane's Patisserie on March 26, 2020 at 2:24 pm

      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!

  133. CakeyNiceness on February 15, 2020 at 2:11 pm

    5 stars
    Made these today, absolutely delish!

    • Deirdre Hosford on April 5, 2020 at 8:37 pm

      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.

    • Jane's Patisserie on April 6, 2020 at 7:44 pm

      You can try plain flour, but the texture will be different!

  134. Heather on December 11, 2019 at 8:54 pm

    Hi Jane ,
    Is it possible to do the last prove overnight so they can go straight into the oven the next morning ?


    • Jane's Patisserie on December 12, 2019 at 10:03 am

      Yes, but it would need to be done in the fridge!

  135. Morgan wilkins on December 5, 2019 at 1:13 pm

    Are theese able to be frozen? If so before or after cooking??

  136. Ellie on October 22, 2019 at 12:09 pm

    5 stars
    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.

  137. Aoife Ryan on September 7, 2019 at 7:10 pm

    5 stars
    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.

    • Jane's Patisserie on September 7, 2019 at 7:51 pm

      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.

  138. Kelly harris on August 24, 2019 at 7:05 pm

    5 stars
    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.

  139. Monique on January 20, 2019 at 9:17 pm

    5 stars
    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 🙂

    • Jane's Patisserie on January 20, 2019 at 9:19 pm

      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

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