Jamie Oliver’s cinnamon rolls are a wonderfully soft, fluffy treat with a perfect balance of warm cinnamon spice and sweet glaze. This recipe works because it uses simple ingredients and a straightforward method that yields bakery-quality rolls at home, ideal for breakfast or a comforting snack.
Ingredients
- 500g strong white bread flour
- 7g dried yeast (1 sachet)
- 75g caster sugar
- 1 tsp salt
- 300ml whole milk, lukewarm
- 75g unsalted butter, melted
- 1 large egg
- 2 tsp ground cinnamon
- 100g light brown sugar (for filling)
- 50g unsalted butter, softened (for filling)
- 100g cream cheese (for icing)
- 50g icing sugar (for icing)
- 1 tsp vanilla extract (for icing)
- 2 tbsp milk (for icing)
Instructions
- In a large mixing bowl, combine the strong white bread flour, dried yeast, caster sugar, and salt. Mix well to distribute the yeast evenly.
- Warm the milk gently until lukewarm (about 37°C/98°F). Add the melted butter and beaten egg to the milk and stir to combine.
- Make a well in the dry ingredients and pour in the milk mixture. Using a wooden spoon or your hands, mix until a sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.
- Place the dough in a lightly oiled bowl, cover with a damp tea towel or cling film, and leave to rise in a warm place for 1 to 1½ hours, or until doubled in size.
- While the dough rises, prepare the filling by mixing the softened butter, light brown sugar, and ground cinnamon in a bowl until well combined.
- Once the dough has risen, gently punch it down to release the air. Roll it out on a floured surface into a large rectangle, roughly 40cm x 30cm (16 x 12 inches).
- Spread the cinnamon-sugar butter mixture evenly over the dough, leaving a small border around the edges.
- Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal.
- Using a sharp knife, cut the log into 12 equal slices, about 3cm (1¼ inch) thick.
- Place the rolls cut-side up in a greased or lined 33cm x 23cm (13 x 9 inch) baking tray, leaving a little space between them to expand.
- Cover the tray with a damp cloth or lightly greased cling film and let the rolls rise again for 30-45 minutes until puffy.
- Preheat your oven to 190°C (375°F) conventional or 170°C (340°F) fan.
- Bake the cinnamon rolls for 20-25 minutes until golden brown and cooked through.
- While the rolls bake, prepare the cream cheese icing by mixing the cream cheese, icing sugar, vanilla extract, and milk in a bowl until smooth and spreadable.
- Remove the cinnamon rolls from the oven and let them cool for about 10 minutes before spreading the icing generously over the top. Serve warm.
Tips
- Substitutions: You can swap whole milk for plant-based milk like oat or almond for a dairy-free version, and use vegan butter or margarine.
- Yeast activation: Ensure your milk is warm but not hot when mixing with yeast to avoid killing it, which would prevent the dough from rising.
- Don’t over-flour: Add flour gradually during kneading to keep the dough soft and tender; too much flour makes rolls dense and dry.
- Make ahead: You can prepare the rolls up to the second rise, cover, and refrigerate overnight. Let them come to room temperature and rise before baking.
Serving Suggestions
Jamie Oliver’s cinnamon rolls are best enjoyed warm and fresh with a cup of coffee or tea. They make a perfect indulgent breakfast or brunch treat, especially when paired with fresh berries or sliced fruit on the side. For a cozy dessert, serve them with a dollop of whipped cream or vanilla ice cream. They also work wonderfully as a sweet snack during afternoon tea.
Variations
You can customize this cinnamon roll recipe in many ways. Add chopped nuts such as pecans or walnuts to the filling for a crunchy texture. For an extra fruity touch, sprinkle in some finely chopped dried cranberries or raisins before rolling. Swap the cinnamon for mixed warm spices like nutmeg and cardamom for a twist in flavor. Another popular variation is to drizzle caramel sauce or maple syrup over the rolls after baking instead of cream cheese icing.
Storage and Reheating
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw frozen rolls overnight in the fridge, then warm them in a preheated oven at 160°C (320°F) for 10-15 minutes until heated through. Alternatively, microwave individual rolls for 20-30 seconds, but the oven method retains the best texture.
Frequently Asked Questions
Can I use instant yeast instead of dried yeast?
Yes, instant yeast can be used as a substitute for dried yeast. Use the same amount and mix it directly with the flour without proofing in warm milk. The dough may rise a bit faster, so keep an eye on it.
What if my dough doesn’t rise?
If your dough doesn’t rise, it’s usually due to inactive yeast or incorrect temperature. Make sure your yeast is fresh and the milk is lukewarm, not hot or cold. Also, let the dough rest in a warm, draft-free place. If needed, proof the yeast separately in warm milk with a pinch of sugar to ensure it bubbles before mixing.
Can I make the rolls vegan?
Absolutely! Replace the milk with a plant-based alternative like soy or oat milk, swap butter for vegan margarine or coconut oil, and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of a chicken egg. The texture will be slightly different but still delicious.
How do I prevent the cinnamon rolls from drying out?
To keep cinnamon rolls moist, avoid overbaking them and store leftovers properly in an airtight container. Applying the cream cheese icing when warm also helps seal in moisture. If reheating, cover with foil to prevent drying.
Can I prepare the dough in a bread machine?
Yes, you can use a bread machine on the dough cycle to mix and knead the dough. Once the cycle finishes, roll out, fill, slice, and proceed with the rising and baking steps as usual.
Is it necessary to let the rolls rise twice?
Yes, the first rise allows the dough to develop flavor and texture, while the second rise after shaping ensures the rolls are light and fluffy. Skipping the second rise can result in dense, heavy rolls.
Jamie Oliver’s cinnamon rolls combine simplicity and rich flavor, making them an accessible and rewarding baking project. With these clear steps, tips, and variations, you can confidently create soft, spiced rolls perfect for any occasion.
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