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Simple cinnamon rolls

Try these easy cinnamon rolls with vanilla icing as a treat for afternoon tea. They're delicious served warm or cold – you can also make them ahead and freeze

  • Prep: 40 mins
    Cook: 35 mins
  • Makes 8
  • Easy
  • Makes 8
  • Easy
  • Calories 433
  • Carbohydrates 62
  • Saturated Fat 10
  • Sugar 34
  • Protein 6
  • Fat 17
  • Fibre 2
  • Salt 0.7

Nutrition per serving

  • Calories 433
  • Carbohydrates 62
  • Saturated Fat 10
  • Sugar 34
  • Protein 6
  • Fat 17
  • Fibre 2
  • Salt 0.7

Ingredients

  • 300g self-raising flour
  • 2 tbsp caster sugar
  • 1 tsp ground cinnamon
  • 100g butter, melted, plus extra for greasing
  • 2 egg yolks
  • 200ml milk, plus extra for glazing
  • 1 tsp ground cinnamon
  • 55g light brown soft sugar
  • 2 tbsp caster sugar
  • 1 tbsp butter, melted
  • 60g icing sugar
  • 1 tbsp cream cheese, softened
  • ½ tbsp butter, softened
  • ½ tsp vanilla essence

Method

  1. Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.

  2. Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.

  3. Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

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