This cinnamon rolls recipe is a classic northern European bake. They are delicious thanks to the soft dough filled with a mixture of butter, sugar and cinnamon.
They do take some time to make, however, because you have to allow the dough to prove twice. (If you want more advice on how to tell if your dough has proved follow our expert guide.)
We think these cinnamon rolls are worth the effort and are perfect as a mid-morning treat.
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Yields:
10
Prep Time:
1 hr 5 mins
Cook Time:
35 mins
Total Time:
1 hr 40 mins
Ingredients
225ml
(8 fl oz) whole milk
75g
(3oz) unsalted butter, plus extra to grease
400g
(14oz) strong white flour, plus extra to dust
50g
(2oz) light brown soft sugar
1/2 tsp ground cinnamon
7g
fast-action dried yeast
For the filling and glaze
40g
(1 ½oz) unsalted butter, melted and cooled
75g
(3oz) light brown soft sugar, sieved to break up lumps
1Tbsp.
ground cinnamon
Directions
Step 1
Heat milk in a small pan until you see bubbles around edge. Take off heat, stir in butter to melt. Cool for 15min.
Step 2
In a large bowl, mix flour, yeast, sugar, cinnamon and 1/4tsp fine salt. Make a well in the centre and pour in milk mixture. Mix to a rough dough.
Step 3
Tip on to a lightly floured surface (reserve bowl) and knead for 10-15min until springy to touch. Form into a ball. Return dough to greased, cleaned-out bowl. Cover with a clean tea towel and set aside in a warm place to rise until doubled in size – about 11/2hr.
Step 4
Grease a 6cm (21/4in) deep, 23cm (9in) round loose-bottom tin and set aside. Tip dough on to a lightly floured surface and roll into a rectangle about 23 x 38cm (9 x 15in). For the filling, in a medium bowl mix butter with 40g (1/2oz) of sugar and the cinnamon. With a spatula, spread mixture evenly over dough rectangle. Roll up dough from one of the long edges. Trim off and discard 1cm (1/2in) from ends. Cut into 10 rolls, each 3.5cm (11/3in) wide. Put three rolls, cut side up, into centre of prepared cake tin. Arrange other rolls, cut side up, evenly around edge.
Step 5
Cover tin with greased clingfilm (oil-side down). Set aside in a warm place to prove for 30min until puffed up and a dent remains when pressed with a finger.
Step 6
Preheat oven to 190°C (170°C fan) mark 5. Bake for 20-25min until golden and firm. Cool buns in tin for 10min before transferring to wire rack.
Step 7
While cooling, in a small pan, gently heat remaining sugar with 3tbsp water, stirring until sugar dissolves. Boil without stirring for 2min until syrupy. Remove from heat and brush over buns. Serve warm or at room temperature.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
