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Member recipe

Simple Cinnamon Rolls

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(11 ratings)

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Serves 1 - 8 Rolls

Delicious and full of flavour, that are great for lunch boxes.

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  • Rolls:
  • 350g/12oz self raising flour
  • Pinch of salt
  • 2tbsp caster sugar
  • 1tsp ground cinnamon
  • 100g/3.5oz butter, melted and extra for greasing
  • 2 egg yolks
  • 200ml/7 fl oz milk, extra for glazing
  • Filling:
  • 1 tsp ground cinnamon
  • 55g/2oz brown sugar
  • 2 tbsp caster sugar
  • 1 tbsp butter, melted
  • Icing:
  • 125g/4.5 oz icing sugar, sifted
  • 2 tbsp cream cheese, softened
  • 1 tbsp butter, softened
  • about 2 tbsp boiling water
  • 1 tsp vanilla essence


    1. Grease a 20-cm/8-inch round tin and line the bottom with baking parchment.
    2. Mix the flour, salt, caster sugar and cinnamon together in a bowl. Whisk the butter, egg yolks and milk together and combine the dry ingredients to make a soft dough. Turn out onto a large piece of waxed paper, lightly sprinkled with flour, and roll out to a rectangle 30 x 25cm/12 x 10 inches.
    3. To make the filling mix the ingredients together, spread evenly over the dough and roll up, Swiss-roll style 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 in a preheated oven, 180C/350F, for 30-35 minutes or until golden brown. Remove from the oven and cool for 5 minutes before removing from the tin.
    4. Sift icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over the water and stir to mix. Add extra boiling water, a few drops at a time, until the frosting coats the back of a spoon. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

Comments, questions and tips

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19th Aug, 2016
These were truly scrumptious delights that I made for my family . They were relatively easy to produce. Following others advice (to only add 150mls of milk and add some raisins) was the best thing I did all day! For me, going to the shop to buy cream cheese was totally worth it as the icing was lovely! However I was a little disappointed in the cakey texture produce- you can't have it all ae!
18th Feb, 2016
I added 150ml milk as well, and the dough was easy enough to manipulate. I also scaled up the filling slightly and sprinkled in sultanas before I rolled it up! The result is more 'cakey' than 'doughy', it doesn't have the glossy sheen of dough that has proved. However, as a quick and more-ish recipe - ideal!
20th Jan, 2016
Tastes great :) I agree only adding 150ml milk I also added slightly more melted butter to the filling to make it easier to spread. Will be making again :)
13th Nov, 2015
These were good but the dough was way too sticky - perhaps use 150ml milk instead of 200. I had to add tons of flour to make it dough-like enough. It's a nice warming, filling recipe but very stodgy and cakey
4th Jul, 2015
Just made these but with 150mls of milk rather than 200mls and turned out perfect! Mixture was just the right consistency. Really moreish!!
29th Sep, 2014
I loved these and so did everyone who tried one, I've had demands for two more batches!! It is a bit cakey so I may knead the dough a little longer next time, and I feel as though more filling wouldn't hurt as some had less than others. The recipe icing is well worth making, the perfect finish to them. Sticky and sweet but the cream cheese adds an extra depth of flavour. The mixture is definitely a very wet one, but I turned it out on to very well floured parchment and kneaded a little with well floured hands and it came together well enough, you just need to keep the flour handy! It made about 6-8 medium rolls and 2 smaller (the ends) but all rose perfectly in the oven. None left a day later :)
11th May, 2014
More of a cake type mixture. Not the fluffy bun I was looking for.
shelli_kelly's picture
6th Mar, 2014
These are amazing! I thought the dough would be too wet to roll but I just made sure the greaseproof paper and rolling pin were well floured and it was perfect! I sprinkled some dried cranberries, dried apricots and mixed fruit over the dough before I rolled it up and cut it. It adds a bit of chewy and juicy goodness. Also, I just iced these with a lemon juice and icing sugar glaze as I didn't have time to do the other icing and it works perfectly. Will be making these again without a doubt!
20th Oct, 2013
Absolutely wonderful recipe - have made these about five times to universal sounds of contented munching. Dough comes out perfectly ready to roll out - I do usually add a bit more butter to the filling however as I find this makes it easier to spread. And I find the yield is closer to 12 buns, not 8.
6th May, 2013
Just tried and made this, absolutely amazing! Smell was lush, wafting from the oven, tempted everybody in the house! No worries about the recipe not showing the gas mark number as just look in a cook book for the correct number.. Gas Mark 4, if anybody is wondering. Definitely making again! Try adding sultanas to them, and just sprinkle caster sugar on top.


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18th Feb, 2016
I added 150ml milk as well, and the dough was easy enough to manipulate. I also scaled up the filling slightly and sprinkled in sultanas before I rolled it up! The result is more 'cakey' than 'doughy', it doesn't have the glossy sheen of dough that has proved. However, as a quick and more-ish recipe - ideal!
12th Jan, 2016
I've made these a few times, but the dough always ended up way too sticky to handle and need much more flour, and filling. I have reduced the milk to 140mls and the dough is perfect. I also add sultanas to the filling. (It's gas mark 4)