Children sharing cinnamon rolls

Really easy cinnamon rolls

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(5 ratings)

Prep: 15 mins Cook: 15 mins


Makes 18 small rolls

Use ready-made croissant dough to make these easy cinnamon rolls. We’ve topped the rolls with a thick caramel, but you could use a thin white icing instead

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal109
  • fat6g
  • saturates3g
  • carbs13g
  • sugars8g
  • fibre0g
  • protein1g
  • salt0.2g


  • 350g can ready-made croissant dough (we used Jus Rol)
  • 30g unsalted butter, softened



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

  • 2 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 6 tbsp soft light brown sugar


  1. Heat oven to 180C/160C fan/gas 4. Line a 23cm cake tin with a square of baking parchment so the corners stick up (this will help you to lift the rolls out).

  2. Unroll the croissant dough from the can and lay it out on your work surface. Cut it into three sections along the dotted lines, but don’t cut the diagonal line. Spread over a quarter of the butter onto each piece.

  3. Mix the cinnamon and sugar together. Using one square of dough at a time, sprinkle over 2-3 tsp of the sugar and roll up the dough. When you have three rolls, cut each one in half and then each half into three. Arrange the rolls in the tin in two circles – you need to spread them well apart as they will rise and spread. Stick the end bits in among fatter pieces from the centre of the rolls so they cook evenly. Bake for 15 mins or until the rolls are risen and cooked through.

  4. Meanwhile, heat the remaining sugar mix with the remaining butter until you have a thick caramel (don’t worry if some of the butter separates out, it will soak into the dough). When the rolls are cooked, pour over the caramel. Leave to cool a little, then eat warm.

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Comments, questions and tips

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15th Dec, 2019
Really tasty and really easy, thanks for this tip!
24th May, 2020
How much of the butter and of the sugar mixture should go inside the crossiants and how much should be left of the butter and of the sugar mix to make the caramel to pour over at the end?
lulu_grimes's picture
26th May, 2020
Hi, You should have about half of the sugar and cinnamon mixture and 1/4 of the butter left at the end to make the caramel. 1/4 butter goes on to each of the 3 pieces of dough, make sure it is soft enough to spread. I'll amend the recipe so it makes it clearer. I hope this helps. Lulu
30th May, 2020
Hello Thanks, that helps. If you could amend the recipe that would be great. When you are making the caramel at the end do you have to boil it?
23rd May, 2020
What is the exact amount of the butter and the sugar mix you should use inside the crossiants and how much should you be left with to make the sauce?
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