Mary Berry Cinnamon Rolls

Mary Berry’s Cinnamon Rolls aren’t just another holiday bake; they’re a masterclass in achieving soft, tender dough without unnecessary richness. Getting that gooey center and feather-light crumb without greasy heaviness is trickier than it looks — and Mary, as always, gets it right. If you want a cinnamon roll that leaves you reaching for a second, not a nap, this is the recipe to master.

Why This Works So Well

The Secret Behind Mary Berry Cinnamon Rolls

• Gentle Plant-Based Fats: Coconut oil replaces heavier butters, offering richness without weight.
• Almond Milk for Lightness: Room-temperature almond milk keeps the dough elastic and delicate.
• Proper Yeast Activation: Starting with warm water and sugar ensures a strong rise, making the final rolls airy, not dense.
• Precise Rolling and Cutting: Tight rolling and even slicing ensures every roll bakes evenly with no soggy centers.

Key Ingredients for Success

Not Just What—But Why

• Active Dry Yeast: Essential for that pillowy structure. If your yeast doesn’t froth, your rolls won’t rise.
• Melted Coconut Oil: Brings tenderness without making the dough greasy. Solid oil will clump; it must be melted.
• Almond Milk (Room Temp): Cold milk shocks the yeast. Room temp keeps fermentation strong and steady.
• Brown Sugar + Cinnamon Filling: Brown sugar caramelizes beautifully during baking, creating gooey pockets. White sugar would lack the same depth.

Smart Tweaks That Actually Work

• Swap Almond Milk: Oat milk or regular whole milk both work beautifully if you prefer.
• Extra Spice: A touch of ground cardamom in the filling brings a subtle warmth.
• Nutty Finish: Add a scattering of chopped pecans over the cinnamon sugar before rolling.

Lessons From the Kitchen

What Went Wrong	Why It Happens	How to Fix It
Rolls didn’t rise enough	Yeast wasn’t properly activated	Use warm (not hot) water and fresh yeast
Dough turned out tough	Over-kneading or too much flour	Knead just until smooth; dough should stay soft
Glaze melted completely	Rolls were too hot when glazed	Let rolls cool for about 10 minutes before icing

Step-by-Step Method (With Expert Tips)

1. Prepare the Yeast: Combine warm water, cane sugar, and yeast. Stir and let froth (5 minutes).
   • Pro Tip: If no froth appears, start again with fresh yeast.
2. Make the Dough: Mix almond milk, coconut oil, sugar, and salt. Stir in yeast mixture. Add flour gradually to form a sticky dough.
   • Pro Tip: It’s better for dough to be slightly sticky than dry at this stage.
3. First Rise: Knead lightly on a floured surface for 3-4 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm spot (1 hour).
4. Prepare Filling: Mix brown sugar and cinnamon.
5. Shape the Rolls: Roll dough to a 20×14-inch rectangle. Brush with coconut oil. Sprinkle cinnamon sugar evenly.
6. Form and Cut: Roll tightly into a log and slice into 12 pieces.
7. Second Rise: Arrange rolls in a greased baking dish. Cover and let rise for another hour.
8. Bake: Preheat oven to 350°F. Bake rolls for 25-30 minutes until just golden.
9. Glaze: Whisk powdered sugar, almond milk, and vanilla until smooth. Drizzle over rolls once slightly cooled.
   • Pro Tip: The glaze should pool slightly, not soak through completely.

How To Store It Right

• Room Temperature: Keep in an airtight container for up to 2 days.
• Fridge: Store wrapped for up to 7 days.
• Freezer: Freeze unfrosted rolls up to 2 months; reheat and glaze before serving.

Reheating Tips

• Oven: 275°F for 10-15 minutes to restore fluffiness.
• Microwave: 30 seconds for a quick single roll reheat.

A Bite of Culinary History

Cinnamon rolls likely stem from Swedish “kanelbullar,” introduced to Britain during the late 19th century’s Scandinavian baking craze, when sweet yeast breads became everyday comforts rather than holiday-only treats.

Try More Recipes:

• Mary Berry Banana And Chocolate Chip Muffins
• Mary Berry Coconut Biscuits
• Mary Berry Lemon And Blueberry Cake