Three cinnamon rolls with vanilla icing served on a plate

Prep: 40 mins Cook: 35 mins


Makes 8

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal433
  • fat17g
  • saturates10g
  • carbs62g
  • sugars34g
  • fibre2g
  • protein6g
  • salt0.7g


  • 300g self-raising flour
  • 2 tbsp caster sugar
  • 1 tsp ground cinnamon
  • 70g butter, melted, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 egg yolks
  • 130ml milk, plus extra for glazing



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

For the filling

  • 1 tsp ground cinnamon
  • 55g light brown soft sugar
  • 2 tbsp caster sugar
  • 40g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

For the icing

  • 60g icing sugar
  • 1 tbsp cream cheese, softened
  • ½ tbsp butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ½ tsp vanilla essence


  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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Comments, questions and tips

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axsthetic mia's picture
axsthetic mia
8th Jul, 2020
Absolutely terrible, not even soft! Rock hard biscuit with no flavour at all! I never usually read reviews before baking but from now on I will, the only way to enjoy is making cinnamon and milk and microwaving the rolls with milk on top and it turns soft!they were Gross never using this website again!
27th Jun, 2020
These are very tasty. The texture is quite doughy when cooked, but we liked this. If you want a lighter texture then you would have to use a yeast based recipe, which I think we may try next time. However, as a quick, easy recipe these are great, especially warm.
Danielle Rockefeller's picture
Danielle Rockefeller
26th Jun, 2020
This is a recipe for a weak scone with cinnamon swirls. Not even distantly related to a cinnamon roll. Do not use this recipe unless you have no desire to actually enjoy a cinnamon roll.
Zoe Mallam's picture
Zoe Mallam
2nd Jun, 2020
These were great but definitely had a texture leaning towards a scone. I didn't have any cream cheese so just used icing sugar and butter for the topping.
29th May, 2020
Hannah Knight's picture
Hannah Knight
22nd May, 2020
Made these today and they worked really well, I adapted the icing as I prefer a more cream cheese tasting icing and a little thicker. So I added another 1/1.5 tbsp of cream cheese and about 150 grams more icing ... it was then perfect.
Kelly Griffiths's picture
Kelly Griffiths
13th May, 2020
The video for this recipe is at odds and makes no sense. No where in the recipe does it state to prove the dough
23rd May, 2020
There's no yeast in the recipe. The rise is provided by the self-raising flour. That's why there is no need to prove.
Lucy Bolton's picture
Lucy Bolton
12th May, 2020
Really tasty recipe and easy to follow. I would put it in for less time or watch it turn golden then remove from oven. Thank you!
12th May, 2020
I thought these would turn out soft and doughy but instead they were rock hard (even though I only baked for 25 minutes). I followed the recipe closely as it was my first attempt making them.


16th Jun, 2020
If you do not rise the dough, doesn't it turn out dense and hard?
lulu_grimes's picture
21st Jun, 2020
Hi, These are not made with yeast so they won't rise before being cooked, if you'd like a yeasted recipe try the one below, you can leave the pecans out if you prefer. Lulu
4th Jul, 2020
Just a heads up the adjustments to the recipe for wetness have not been updated on the good food app :)
Aaron Powell's picture
Aaron Powell
13th Feb, 2020
Do not forget to use only yolks the doh when cooked becomes extremely dence and takes alot more flour making it tastless
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)
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