Description
Jamie Oliver’s Cinnamon Rolls are soft, sweet buns filled with cinnamon sugar and butter, then rolled and baked until golden. They are finished with a creamy glaze or frosting, making them a comforting and decadent treat. This recipe is great for a family breakfast or brunch, or even as an afternoon snack with a cup of tea or coffee.
Ingredients
For the Dough:
- 500g (4 cups) strong bread flour
- 7g (1 packet) dry yeast
- 50g (1/4 cup) sugar
- 1 teaspoon salt
- 300ml (1 1/4 cups) warm milk
- 50g (1/4 cup) unsalted butter, melted
- 1 egg, beaten
For the Filling:
- 100g (1/2 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar
- 2 tablespoons ground cinnamon
For the Glaze:
- 200g (1 1/2 cups) icing sugar (powdered sugar)
- 1 tablespoon vanilla extract
- 2–3 tablespoons milk
Instructions
In a large bowl, combine the strong bread flour, sugar, and salt. In a separate small bowl, dissolve the yeast in the warm milk and let it sit for 5 minutes until it becomes frothy.
Add the yeast mixture, melted butter, and beaten egg to the flour mixture. Stir until the dough begins to come together, then knead for about 10 minutes until you have a smooth, elastic dough. You can knead by hand or use a stand mixer with a dough hook.
Once the dough is smooth, place it in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
While the dough is rising, make the cinnamon-sugar filling. In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined. Set aside.
Once the dough has risen, punch it down to release any air bubbles. Lightly flour your work surface and roll out the dough into a large rectangle, about 1 cm (1/2 inch) thick.
Spread the cinnamon-sugar filling evenly over the rolled-out dough, leaving a small border around the edges.
Starting from one of the longer edges, carefully roll the dough into a tight log. Use a sharp knife to slice the roll into 12 even pieces.
Place the cinnamon rolls into a greased or parchment-lined baking dish, leaving a little space between each roll. Cover with a towel and let the rolls rise again for 30-45 minutes, until they are puffy and touching each other.
Preheat your oven to 180°C (350°F). Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. Remove from the oven and let them cool slightly.
While the rolls are cooling, prepare the glaze. In a bowl, whisk together the icing sugar, vanilla extract, and 2-3 tablespoons of milk, until you have a smooth, pourable consistency.
Once the cinnamon rolls have cooled slightly, drizzle the glaze over the top, allowing it to ooze into all the crevices.
Serve the cinnamon rolls warm, and enjoy their soft, buttery, and cinnamon-sweet goodness.