Recipe: Cinnamon Rolls


Cinnamon rolls are a coffee shop breakfast staple in the US so we had to make 'em. This recipe bakes the buns into a tear and share version. To top them off, we tried out a new craze from Momufuku Milk Bar in NYC... Cereal Milk! It goes without saying that these are best served hot out of the oven. The cinnamon smells that surround your kitchen as the dough bakes is to die for. That's why we reckon this is one of the best recipes on SORTEDfood!


For The Dough

  • 500 g plain flour
  • 2 tsp dry yeast
  • 75 g soft brown sugar
  • 200 ml milk
  • 2 large eggs
  • 75 g softened butter
  • 1 whole orange
  • 75 g butter, melted

For The Filling

  • 135 g dark brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 50 g butter

For The Glaze

  • 100 g icing sugar
  • 2 tbsp orange juice
Making the Dough

Step 1

Making The Dough

Mix the flour, sugar and yeast in a bowl and add a pinch of Zest half of the orange into the bowl. Make a well in the flour. Crack in one of the eggs and pour in the milk and butter. Mix the flour into the wet ingredients to form a soft dough before tipping everything onto a work surface. Knead the dough for 10 minutes, until it becomes smooth. Return the dough to the bowl and cover with Clingfilm. Leave in a warm place for 2 hours or overnight in the fridge.

Making the Filling

Step 2

Making The Filling

Combine the dark brown sugar and the ground cinnamon with a pinch of salt. Roll the dough out into a wide rectangle as thin as possible, using a lightly floured surface. Spread the butter over the dough, leaving a thin border all the way round. Scatter the cinnamon sugar mixture over the butter. Roll the dough into a long cylinder, as tightly as possible and cut it into even swirl slices about 2cm thick. Grab a couple of deep baking dishes and brush them with oil. Place the rolls around the outside of the dish with very little space between them and one in the middle.

Second Prove

Step 3

Second Prove

Cover with clingfilm and leave for another hour, until they double in size and are all touching each other. Preheat the oven to 190ºC.


Step 4


Brush the buns with the extra egg and bake for about 20 minutes, until golden on top. Remove the buns once cooked and cool for 10 minutes on a wire rack. Mix the icing sugar with the orange juice. Drizzle the glaze over the tops of the buns. Serve slightly warm for the best flavour!

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