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Cinnamon Rolls Recipe

Cinnamon Rolls Recipe

As we approach the autumn/winter season (aka the cosiest time of year!), I thought I’d share a recipe that involves a spice that I associate with autumn, winter, and cosiness – cinnamon! Cinnamon rolls can be enjoyed warmed up alone, or perhaps with some cream, ice cream, or custard, and they can be enjoyed at chilled/room temperature as a tasty dessert or snack! Even during the summer, cinnamon rolls are something that just makes me feel nice and warm and fluffy inside, as well as just being delicious.

You may have already seen this recipe on my Instagram (@sprinkles.of.ella) but for ease of access (plus the ability to print!), I wanted to write the recipe up here too! I also have a YouTube video of me trying this recipe as well that you’re free to check out! But anyway, I hope you enjoy!

[DISCLAIMER: this recipe was originally published on BBC GoodFood by a member of the BBC GoodFood community, all rights to the recipe go to them, I am simply the messenger passing this great recipe on!]

Cinnamon Rolls

You’ll Need

  • A Mixing Bowl
  • A Spoon/Whisk and/or an Electric Hand Whisk (or a Stand Mixer such as a KitchenAid)
  • A small Baking Tin (~20cm), preferably with ‘sides’ (not a flat baking sheet!)
  • Greaseproof Paper
  • An Oven
  • Weighing Scales
  • A Knife
  • Rolling Pin
  • Pastry/Glazing brush
  • A Sieve
  • Measuring Spoons (Tablespoon (tbsp), Teaspoon (tsp))
  • Kettle or means of boiling water
  • OPTIONAL: Small Jug, Egg Separator, Ruler



  • 300g Self-Raising Flour, plus extra for rolling
  • 2 tbsp White Caster Sugar
  • 1 tsp Ground Cinnamon (may also be called ‘Sweet Cinnamon’)
  • 70g Melted (rather than softened) Butter or Margarine (or dairy-free/plant-based alternatives)
  • 2 Egg Yolks
  • 130ml Milk/Plant-Based alternative (I used semi-skimmed Cow’s Milk), plus extra for glazing
  • Pinch of Salt


  • 1 tsp Ground Cinnamon
  • 55g Light Soft Brown Sugar
  • 2 tbsp White Caster Sugar
  • 40g Melted Butter


  • 60g Icing Sugar
  • 1 tbsp Softened Cream Cheese/Dairy-Free or Plant-Based alternative
  • Half (1/2) tbsp Softened Butter/Margarine/Dairy-Free or Plant-Based alternative
  • Half (1/2) tsp Vanilla Extract or Essence
  • 2 tbsp Boiling Water


1.Preheat your oven to 180ºC (conventional), 160ºC (fan-assist), Gas Mark 4 and lightly grease and line your baking tray/tin.

2. For the dough, measure out and mix flour, caster sugar, cinnamon, and salt together. Separately, whisk melted butter, egg yolks and milk together and then combine with the dry ingredients to form a soft dough. It should stick together well, but not be overly sticky. You may choose to chill the dough in the fridge for around 15 minutes, but this isn’t specified/necessary for this recipe.

3. On a floured surface, use your rolling pin to flatten the dough. Use a knife to cut the dough into a large rectangle (around 20x30cm). You may want to use a ruler to do this, or you can just eyeball it. Discard the offcuts, or keep them to create something else fun with them (get creative!).

4. In a bowl, mix the filling ingredients (cinnamon, sugars, and butter) together well until they form a paste-like mixture. Using a knife (or perhaps a palette knife), spread this mixture evenly over your rectangle.

5. Carefully roll your dough up lengthways, much like a swiss roll. Using a sharp knife, chop into slices a few centimetres thick (depending on how big or small you want your rolls to be, I would recommend slicing on the thicker side, the original recipe specifies that you should be able to get around 8 cinnamon rolls, although I tend to yield a few more than this as I probably don’t slice them thick enough!)

6. Place your rolls into the tin facing upwards so you can see the swirl. They should all be quite ‘squished in’ and touching. But don’t worry, you can separate them after baking. Lightly glaze over the rolls with some milk.

7. Bake for 30-35 minutes. They should look golden and slightly crispy once baked.

8. Set aside to cool slightly and begin to prepare the icing/drizzle.

9. For the icing/drizzle, sift the icing sugar into a small mixing bowl and create a small well (indent/hole) in the middle. Here, add the cream cheese (seems strange, I know, but you can’t taste it!), softened butter, and hot/boiling water (I’d recommend using the kettle for this) and mix well. Then, mix in the vanilla and add more water if necessary. It should be fairly fluid. I’d recommend then moving this mix into a jug or a cup with a spout.

10. Drizzle the icing evenly over the rolls. Serve warm or cold and enjoy!

It may be easy for you to print this webpage, but in case it isn’t (or you’d just like the information laid out clearly), I have created a PDF of this recipe that you can print:

Nearer Christmas, I’m hoping to make and share some more ‘seasonal’ recipes with you as well. I have a few ideas, but I also don’t want to overrun this blog with recipes, as that isn’t what I want my main ‘niche’ to be.

I hope this recipe is fun to make! Feel free to tag me on Instagram (@sprinkles.of.ella) if you make this recipe, and I’d love to see your creations!