Cinnamon Rolls 

Get your breadmaker out and bake these sweet treats this weekend.

I got this recipe many years ago while staying with dear friends in Lafayette, Indiana, USA and it’s the only one I’ve ever needed.

I use my breadmaker to make the dough which makes this process sooo much easier.

I also adjust the recipe to make Chocolate Swirls, Chelsea Buns and Hot Cross Buns.


1 cup milk
¼ cup butter, melted
⅓ cup soft brown sugar
1 large egg, beaten
1 teaspoon salt
3 ¾ cups strong white bread flour
1 teaspoon cinnamon
2 teaspoons fast action yeast

For the filling:

¼ cup soft butter
½ cup soft brown sugar
1 tablespoon cinnamon

Optional topping:

Beaten egg
¼ cup soft brown sugar

What to do:

Mix the filling ingredients together in a bowl and set aside.

Put everything else in the breadmaker and select the dough setting.

Once the dough cycle has finished, roll out the dough into a large rectangle approx. ¾ inch thick.

Spread the filling mixture all over the rectangle.

Roll up lengthways into a sausage shape.

Cut into 16 pieces and place in rows in a baking tin lined with parchment.

Cover loosely with cling film and leave to rise in a warm place for 30 minutes.

If using, brush with beaten egg and sprinkle with sugar.

Bake at 190C for 15 – 18 minutes.

Cool and enjoy.


Chocolate Swirls:

Take the cinnamon out of the dough mixture and add ¼ cup cocoa powder instead.
For the filling, sprinkle the rectangle with 1 cup plain chocolate chips.
Roll up and continue as in Cinnamon Rolls recipe.

Chelsea Buns:

Take the cinnamon out of the dough mixture.
For the filling, sprinkle the rectangle with 1 cup raisins and roll up.
Before baking, brush with beaten egg and ¼ cup granulated white sugar.

Hot Cross Buns:

Add ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, 1 cup raisins and ½ cup candied peel to the dough mixture.

Shape into 16 balls, let them rise, then slash a cross into the top of each one and brush with beaten egg before baking.

food / baking