Cinnamon Rolls by Allinson

  • Total Time

    2h 50m
    • Prep Time

      2h 30m
    • Bake Time

      20m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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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 Recipe, also made with Allinson sweet dough.

Method

  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.

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

  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.

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

  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.

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