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Cinnamon rolls by Allinson

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2.728 stars based on 22 ratings

Our soft and fluffy Cinnamon Rolls made with Allinson sweet dough. This recipes uses deep muffin tins so the caramel and cinnamon pool at the bottom of every roll for extra-added flavour. Great for confident bakers and fans of warm, spicy flavours, we like ours with a cup of coffee mid-morning or shared with friends. Beginner bakers may like to try our Teacakes, also made with Allinson sweet dough.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the dough

  • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
  • 275ml 9⅜ fl oz Milk (whole)
  • 50g 1⅞ oz Butter (unsalted) cold, diced
  • 1 1 Egg(s) (free range) medium, beaten
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
  • 1½tsp 1 .5tsp Salt

Plus

  • 125g 4½ oz Unrefined light muscovado sugar (we use Billington's)
  • 100g 3½ oz Butter (unsalted) soft, plus extra for greasing
  • 1tbsp 1tbsp Cinnamon ground
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    MIX

    Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

    Ingredients for this step

    • 275ml 9⅜ fl oz Milk (whole)
    • 50g 1⅞ oz Butter (unsalted) soft, plus extra for greasing
    • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
    • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
    • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
    • 1½tsp 1 .5tsp Salt
  2. Classic mode Step 2

    KNEAD

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. Classic mode Step 3

    RISE

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is. Mash together the 100g soft butter, light soft brown sugar, cinnamon and vanilla.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) soft, plus extra for greasing
    • 125g 4½ oz Unrefined light muscovado sugar (we use Billington's)
    • 1tbsp 1tbsp Cinnamon ground
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  4. Classic mode Step 4

    SHAPE

    Preheat your oven to 180°C (160°C fan, gas mark 4).

    Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 25 x 40cm rectangle and spread over the cinnamon butter. Roll up tightly from one of the long sides like a swiss roll, then cut into 12 even pinwheels slices. Put one, cut-side up, in each hole of a buttered 12-hole muffin tin (try to use a deeper muffin tin if available).

  5. Classic mode Step 5

    PROVE

    Cover the dough again with a clean tea towel and leave to prove for just 5 minutes.

  6. Classic mode Step 6

    BAKE

    Bake the rolls for 18-20 minutes until golden. Leave the buns to cool for 20 minutes in the tin, then lift onto a wire rack and eat warm or cool.