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Cinnamon Rolls by Allinson's

6 Reviews

  • Vegetarian

About the bake

Our soft and fluffy Cinnamon Rolls made with Allinson's sweet dough. This recipe 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's sweet dough.

Tips for making the best cinnamon rolls:

1. Don't overheat the milk
Make sure to let the milk cool once you've brought it to the boil, otherwise, it could kill the yeast. A good tip is to dip your finger in the milk- it should feel warm but not hot.

2. Which yeast should I use?
We recommend Allinson's Easy Bake Yeast as it'll give your dough a quick rise. The yeast can be added with the flour straight from the pack and will become activated as soon as it meets the liquid. 

3. Which milk is best?
We would always use whole milk to make these delicious cinnamon rolls, however, you can substitute non-dairy milk.

Find out below how to make easy cinnamon rolls from scratch!

250Total Time
230Prep Time
20Bake Time
12Serves
Easy

Method

  1. 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.

  2. 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. 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.

  4. 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. Step 5:

    PROVE

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

  6. 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.

Ingredients

  • For the Dough

    • 500g Allinson's Strong White Bread Flour
    • 7g Allinson's Easy Bake Yeast
    • 275ml Milk (whole)
    • 50g Unsalted butter (diced)
    • 1 Free range medium egg
    • 75g Billington's Unrefined Golden Caster Sugar
    • 1.5 tsp Salt
  • Plus

    • 125g Billington's Unrefined Light Muscovado Sugar
    • 100g Butter (unsalted) (soft, plus extra for greasing)
    • 1 tbsp Cinnamon (ground)
    • 1 tsp Nielsen-Massey Vanilla Extract

Utensils

  • Baking tray
  • Rolling pin
  • Mixing bowl

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