The best cinnamon rolls

The best cinnamon rolls

Home Comforts
Yuki Sigura

God knows how many calories this has in it; I certainly don’t but – believe me – someone out there will and I’ll get letters! To those people who don’t care, you can serve this with toffee sauce and vanilla ice cream. Just enjoy these for what they are, as the flavours are off the scale. You need good-quality flour to bake great cinnamon rolls and NR Stoate & Sons, the Dorset mill we visited on the TV show, is a great example of the artisan millers which are popping up all over the country.


Quantity Ingredient

For the dough

Quantity Ingredient
625g strong white bread flour, plus more to dust
75g caster sugar
pinch sea salt
20g fast-action dried yeast
500g cold unsalted butter, plus more for the tin

For the filling

Quantity Ingredient
300g full-fat cream cheese
1 vanilla pod, split, seeds scraped out
1 teaspoon ground cinnamon
2 egg yolks, lightly beaten

For the glaze

Quantity Ingredient
200g icing sugar, sifted
100ml maple syrup
25ml bourbon whiskey


  1. For the dough, place the flour, sugar, salt and yeast into a mixer fitted with a dough hook and slowly mix in about 450ml of water, adding more or less as needed to make a dough. Process until it starts sticking to the edge of the bowl and feels elastic.
  2. Turn off the machine, lift out the hook and cover the bowl with a tea towel. Leave it in a warm place for the dough to rise for about 20 minutes, or until doubled in size. Now knock the air out of it and roll out on a floured surface into a rectangle measuring 60 x 30cm.
  3. Slice the butter 1cm thick and arrange over half the dough, lengthways, leaving a border. Fold the other half of the dough over and press down lightly at the edges to seal in the butter.
  4. On a well-floured surface, beat the dough with the rolling pin, then roll into a 60 x 30cm rectangle again. Fold one short side over by one-third, then the other short side on top of it, as though you were folding a business letter. Repeat the rolling, beating and folding process three times. Wrap the dough in cling film and leave to rest in the fridge for one hour.
  5. Roll the dough out into a rectangle about 1cm thick.
  6. For the filling, mix the cream cheese, vanilla seeds and cinnamon. Cover the dough with the mixture, then roll up from a longer side. Cut into slices about 5cm thick.
  7. Butter and line a 23cm springform tin. Place the slices, cut-sides up, around the edge and one in the middle, making sure they are not too tightly packed. Leave in a warm place to prove until doubled in size; it should take about 40 minutes.
  8. When ready to bake, preheat the oven to 200°C. Brush the dough with the beaten egg and bake for 45 minutes until golden brown.
  9. While the rolls are cooling slightly, make the glaze by mixing the icing sugar, maple syrup and bourbon together until smooth.
  10. Lift the ‘cake’ of rolls out of the tin and set on a serving plate, then drizzle the glaze over the top, back and forth. Leave to set. Tear off the rolls to serve.
James Martin
Saturday Kitchen
comfort food
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