This easy and delicious recipe for Mary Berry’s Cinnamon Rolls features a soft, fluffy dough filled with a creamy cinnamon sugar mixture. Perfect for breakfast or a sweet treat, you can easily customize these rolls using common ingredients. They are sure to impress with their warm, gooey goodness!
Ingredients Needed
For the dough:
- 400g/14oz strong white flour (plus extra for dusting)
- 100g/3½oz wholemeal flour
- 50g/1¾oz soft light brown sugar
- 1 tsp fine salt
- 7g sachet fast-action dried yeast (2¼ tsp)
- 300ml/½ pint whole milk, at hand temperature (1¼ cups)
- 1 large free-range egg
- 50g/1¾oz very soft unsalted butter, diced (3½ tbsp)
- Vegetable oil, for greasing
For the cinnamon filling:
- 200g/7oz soft light brown sugar (1 cup packed)
- 125g/4½oz soft unsalted butter (¾ cup, softened)
- 2 tbsp ground cinnamon
- 2 tbsp plain or strong flour
For the cream cheese icing:
- 100g/3½oz full-fat cream cheese (⅓ cup)
- 25g/1oz very soft unsalted butter (1¾ tbsp)
- 125g/4½oz icing sugar, sifted (1 cup)
- ½ tsp vanilla paste or extract
How To Make Cinnamon Rolls
- Mix Dry Ingredients: In a stand mixer bowl, combine the strong white flour, wholemeal flour, soft light brown sugar, fine salt, and fast-action dried yeast; stir briefly to mix.
- Knead Dough: Add the whole milk and egg to the dry ingredients; knead for 10 minutes until the dough is smooth and elastic. Gradually add the very soft unsalted butter, kneading for an additional 10 minutes.
- First Rise: Lightly grease a large bowl with vegetable oil, add the dough, cover with a clean tea towel, and leave at room temperature for 1 hour. Then, refrigerate overnight.
- Prepare Baking Tin: The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in with butter and line the base with baking parchment.
- Roll and Fill: On a lightly floured surface, roll out the cold dough into a 45cm/18-inch square. Mash together the cinnamon filling ingredients and spread evenly over the dough. Roll up tightly into a sausage shape and cut into 12 equal slices.
- Second Rise: Place the slices, cut-side up, in the prepared tin, cover with a damp tea towel, and leave for 1 hour at room temperature until they have puffed up.
- Bake: Preheat the oven to 190°C/170°C Fan/Gas 5 (375°F). Bake the buns for 18–25 minutes until golden brown. Transfer to a wire rack to cool.
- Make Icing: For the icing, mash the full-fat cream cheese and very soft unsalted butter together, then beat in the sifted icing sugar and vanilla until smooth.
- Ice Buns: Once the buns are cooled, spread the icing generously over the top.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your milk and egg are at room temperature before mixing. This helps the dough rise better and creates a softer texture.
- Knead Properly: Knead the dough thoroughly for at least 10 minutes. This develops gluten, which gives the rolls their fluffy structure.
- Watch the Rise: Allow the dough to rise in a warm place, and don’t rush it. Proper rising time is key to achieving soft and airy rolls.
- Tight Roll: When rolling the dough with the filling, keep it tight to prevent the filling from leaking out during baking. This also helps the rolls hold their shape.
- Cool Before Icing: Let the cinnamon rolls cool completely before adding the cream cheese icing. This prevents the icing from melting and ensures a nice, thick layer on top.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover cinnamon rolls cool until they reach room temperature. Then, place them in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days.
- Freeze: To freeze, let the cinnamon rolls cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. To thaw, remove them from the freezer and leave them in the fridge overnight before serving.
- Reheat: Preheat your oven to 180°C/350°F. Place the cinnamon rolls on a baking tray and cover them loosely with aluminum foil. Heat for about 10–15 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 roll (approx. 115g)
- Calories: 330
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 450mg
- Potassium: 200mg
- Total Carbohydrate: 47g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Blackcurrant Jam Recipe
- Mary Berry Leek And Potato Soup
- Mary Berry Crushed New Potatoes
- Mary Berry Lancashire Hotpot
Mary Berry Cinnamon Rolls
Description
This easy and delicious recipe for Mary Berry’s Cinnamon Rolls features a soft, fluffy dough filled with a creamy cinnamon sugar mixture. Perfect for breakfast or a sweet treat, you can easily customize these rolls using common ingredients. They are sure to impress with their warm, gooey goodness!
Ingredients
For the dough:
For the cinnamon filling:
For the cream cheese icing:
Instructions
- Mix Dry Ingredients: In a stand mixer bowl, combine the strong white flour, wholemeal flour, soft light brown sugar, fine salt, and fast-action dried yeast; stir briefly to mix.
- Knead Dough: Add the whole milk and egg to the dry ingredients; knead for 10 minutes until the dough is smooth and elastic. Gradually add the very soft unsalted butter, kneading for an additional 10 minutes.
- First Rise: Lightly grease a large bowl with vegetable oil, add the dough, cover with a clean tea towel, and leave at room temperature for 1 hour. Then, refrigerate overnight.
- Prepare Baking Tin: The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in with butter and line the base with baking parchment.
- Roll and Fill: On a lightly floured surface, roll out the cold dough into a 45cm/18-inch square. Mash together the cinnamon filling ingredients and spread evenly over the dough. Roll up tightly into a sausage shape and cut into 12 equal slices.
- Second Rise: Place the slices, cut-side up, in the prepared tin, cover with a damp tea towel, and leave for 1 hour at room temperature until they have puffed up.
- Bake: Preheat the oven to 190°C/170°C Fan/Gas 5 (375°F). Bake the buns for 18–25 minutes until golden brown. Transfer to a wire rack to cool.
- Make Icing: For the icing, mash the full-fat cream cheese and very soft unsalted butter together, then beat in the sifted icing sugar and vanilla until smooth.
- Ice Buns: Once the buns are cooled, spread the icing generously over the top.
Notes
- Use Room Temperature Ingredients: Make sure your milk and egg are at room temperature before mixing. This helps the dough rise better and creates a softer texture.
- Knead Properly: Knead the dough thoroughly for at least 10 minutes. This develops gluten, which gives the rolls their fluffy structure.
- Watch the Rise: Allow the dough to rise in a warm place, and don’t rush it. Proper rising time is key to achieving soft and airy rolls.
- Tight Roll: When rolling the dough with the filling, keep it tight to prevent the filling from leaking out during baking. This also helps the rolls hold their shape.
- Cool Before Icing: Let the cinnamon rolls cool completely before adding the cream cheese icing. This prevents the icing from melting and ensures a nice, thick layer on top.
Mary Berry Cinnamon Rolls