With lockdown 2.0 upon us we are back to basics baking. If these troubled times were made into movies (and most of us have the scripts and screenplays to make some record breaking blockbusters based on our experiences) the titles would no doubt be food themed. While the first lockdown could be narrated through a classic Hallmark hit named The Banana Bread Bakery or Sourdough Sorrows this autumn edition is certainly under the heavy influence of the mighty cinnamon roll. 

The internet is your oyster for all sorts of wacky twists on this timeless bake alongside traditional and classic recipes. Supposedly the origins of this sweet treat circle back to Sweden and Denmark where the dough contains a hint of cardamom and is actually not as sweet as the version we’re used to today. Sure Cinnamon Roll Day has come and gone (October 4th) but why not celebrate a bit later? Timing is but a blurry concept this year anyway so nobody will mind the delay. Roll up your sleeves and get stuck in this tried and tested cinnamon roll recipe:

Serves: 12 Prep time: 20 mins Rising time: 1hr 30mins Cook: 20mins



  • 2 ¼ tsp or 11g active dry yeast / instant yeast
  • 250ml lukewarm milk
  • 100g granulated sugar
  • 75g butter softened
  • 1 tsp salt
  • 2 eggs
  • 500g all purpose flour


  • 220g brown sugar
  • 3 tbsp cinnamon
  • 75g butter softened
  • Cream cheese icing:
  • 90g butter softened
  • 180g icing sugar
  • 60g cream cheese
  • ½ tsp vanilla extract
  • pinch of salt

Cream cheese icing:

  • 90g butter softened
  • 180g icing sugar
  • 60g cream cheese
  • ½ tsp vanilla extract
  • pinch of salt


1. Dough: dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. The yeast should start to froth up.
2. In a bowl add the sugar, butter, salt, eggs and flour. Mix until everything is incorporated.
3. Add the milky mixture into flour mix and mix either by hand or using a hook end on your mixer forming a dough. 
4. Place the dough in an oiled bowl and cover it. Leave it rise for an hour in a warm place. It should double in size. 
5. Filling: Combine the cinnamon and brown sugar in a clean bowl. 
6. Grease up a 13” x 9” (33cm x 22cm) baking dish with butter. 
7. Fetch the dough and roll out onto a lightly floured surface. Aim for a piece 16” long by 12” wide with a quarter inch thickness (40cm x 30cm x 0.5cm)
8. Spread a third of the butter evenly over the dough and sprinkle the sugar and cinnamon mix over evenly.
9. Gently roll the dough down toward the bottom edge. 
10. Cut the dough into 1.5” (3.8cm) slices with a knife or using a floss. Place in the greased pan and cover with plastic wrap or a clean towel for another 30 mins rise. They should double in size again. 
11. Preheat the oven to 180°C/ 350°F.
12. Pop the baking pan with the risen buns in the oven and bake for 20mins or until golden brown (timing can differ depending on the oven so watch them closely)
13. Cream cheese icing: Mix the icing ingredients together and beat well until combined, smooth and silky. 
14. Once the rolls are baked drizzle with as little or as much icing as you wish.
15. Enjoy!

(Recipe source: Joanna Cismaru,

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