Three cinnamon rolls with vanilla icing served on a plate

Prep: 40 mins Cook: 35 mins

Easy

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
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Ingredients

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

    Butter

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

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

    Milk

    mill-k

    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

    Butter

    butt-err

    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

    Butter

    butt-err

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

  • 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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Comments, questions and tips

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Hannah Knight's picture
Hannah Knight
22nd May, 2020
4.05
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
lshaw16
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!
sarahlouisedavis
12th May, 2020
2.05
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.
Daisyross14
9th May, 2020
5.05
The most gorgeous cinnamon buns!!! Lovely dough to work with, baked to perfection. Thank you!
Abbie Ford's picture
Abbie Ford
25th Apr, 2020
4.05
The recipe is great with a little tweaking. Definitely only use max 150ml of milk otherwise the dough will be too wet. I also doubled the amount of filling as that’s my favourite part and used dark brown sugar instead of light and it was absolutely fine. Delicious!! Enjoy
goodfoodteam's picture
goodfoodteam
28th Apr, 2020
Hi Abbie, Thank you for your comments. We have adjusted this recipe as the dough was too wet. We have adjusted the amount of milk and butter to reflect this. Thanks for flagging. -BBC Good Food Web Team
Kevin Deutsch's picture
Kevin Deutsch
13th May, 2020
Hello goodfoodteam, somehow the .pdf when you click 'Print' button still shows the old quantities!
TallulahMckim
19th Apr, 2020
tasted really good. i followed the advice of some people in the comments and only added 150ml of milk and made extra filling and it worked well so i would recommend. i followed this recipe again but with jam as the filling to make a jam rolly polly it was even better then the cinnamon!

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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
juliakarin
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!
Clarelk
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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