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How To Make Homemade Cinnamon Rolls

How To Make Homemade Cinnamon Rolls

In this guide, Tine Roche from the Cambridge Cookery School shows you how to make delicious homemade cinnamon rolls.


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Temp =
200° c  -  390° f

You Will Need

  • 420 g plain flour
  • 14 g dried yeast
  • OR
  • 25 g fresh yeast
  • pinch of salt
  • 1 large egg
  • 180 g unsalted butter
  • 220 ml milk
  • 1/2 tsp ground cardamom
  • 100 g caster sugar
  • 1 ground cinnamon


Add the yeast and salt to the flour. Melt 75g of the butter into the milk until it reaches just above blood temperature. Stir 45g of the sugar into the warm milk and add the egg and cardamom too.

Pour this over the flour and yeast and stir to combine slightly before working the dough with dough hook attachments on an electric beater, or with your hands if you are prepared to get sticky, as this dough is very wet.

Leave to prove for 45 minutes and it should double in size. Sprinkle some flour on your work surface and roll the dough out to about 1cm thick. Mix together the rest of the butter and sugar along with the cinnamon and spread this over the dough. Fold in half and cut into slices before twisting into a traditional bun shape.

Leave to prove again until they feel spongey to the touch, wash with a little egg and bake in the oven until golden brown. Sprinkle with sugar and serve fresh. If you aren't going to use them right away, they freeze very well and keep for longer this way.