This Paul Hollywood Cinnamon Rolls Recipe makes soft, buttery rolls with warm cinnamon sugar tucked into every swirl. The dough bakes up tender in the center with lightly golden edges and a cozy bakery-style aroma. Each roll has a rich cinnamon-butter filling and a soft, fluffy texture that makes it wonderful for breakfast or brunch. I’ve made these enough times to know that giving the dough plenty of time to rise makes all the difference.
Recipe Overview
- Prep Time: 25 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 20–25 minutes
- Total Time: About 2 hours 20 minutes
- Servings: 10–12 cinnamon rolls
- Cuisine: British-inspired
- Course/Category: Breakfast, Brunch, Dessert
Recipe Video
History of Paul Hollywood Cinnamon Rolls Recipe
Paul Hollywood is known for traditional British baking, and his approach pairs beautifully with soft yeast dough, buttery cinnamon filling, and warm spices. Cinnamon rolls have become a beloved bakery treat worldwide, from quick coffee-shop hits like the 7 Brew Cinnamon Roll to classic recipes featuring raisins, nuts, or sweet icing. This recipe brings classic cinnamon rolls into a cozy homemade version with soft layers and rich cinnamon flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Strong white bread flour | 500 g |
| Caster sugar | 50 g |
| Instant yeast | 7 g |
| Fine salt | 1 tsp |
| Whole milk | 250 ml |
| Unsalted butter, softened | 50 g |
| Large egg | 1 |
| Unsalted butter, softened, for filling | 75 g |
| Light brown sugar | 100 g |
| Ground cinnamon | 2 tsp |
| Raisins | 75 g |
| Milk | 1–2 tbsp, for brushing |
Equipment
- Large mixing bowl
- Measuring cups or kitchen scale
- Wooden spoon or sturdy spatula
- Clean kitchen towel
- Rolling pin
- Small mixing bowl
- Pastry brush
- Sharp knife or dough cutter
- 9 × 13-inch baking pan
- Wire cooling rack
How to Make Paul Hollywood Cinnamon Rolls Recipe
Step 1: Mix the Dry Ingredients
Add the bread flour, caster sugar, instant yeast, and salt to a large mixing bowl. Keep the salt and yeast from sitting directly together in one spot. Give everything a quick stir before adding the wet ingredients.
Step 2: Add the Milk and Egg
Warm the milk until it’s just slightly warm, not hot, then pour it into the flour mixture. Add the egg and begin mixing until a shaggy dough forms. If it feels sticky at first, don’t worry; that’s normal.
Step 3: Work in the Butter
Add the softened butter a little at a time, kneading it into the dough. Continue kneading until the dough becomes smoother, softer, and slightly elastic. This usually takes several minutes by hand.
Step 4: Knead Until Smooth
Turn the dough onto a lightly floured surface and knead until it feels supple and springy. I like to stretch and fold the dough repeatedly rather than adding lots of extra flour, which can make the rolls heavy.
Step 5: Let the Dough Rise
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel. Leave it somewhere warm for about 1 to 1½ hours, or until it has noticeably doubled in size.
Step 6: Prepare the Cinnamon Filling
While the dough rises, mix the softened butter, light brown sugar, and ground cinnamon in a small bowl. Stir until you have a soft, spreadable mixture. Keep it at room temperature so it doesn’t tear the dough.
Step 7: Roll Out the Dough
Once risen, gently knock the air out of the dough and roll it into a rectangle. Aim for roughly 14 × 10 inches. Don’t worry about perfectly straight edges; a relaxed rectangle is completely fine.
Step 8: Spread the Filling
Spread the cinnamon-butter mixture evenly across the dough, leaving a small border around the edges. Sprinkle the raisins over the top if you’re using them. Press them lightly into the filling so they stay in place.
Step 9: Roll the Dough
Starting from one long side, roll the dough firmly toward the opposite edge. Keep the roll reasonably tight without squeezing it. A gentle, even roll gives you those lovely defined spirals once the buns are sliced.
Step 10: Cut the Rolls
Use a sharp knife to cut the rolled dough into 10–12 equal pieces. I find marking the roll first helps keep the pieces similar in size. Arrange them cut-side up in a greased 9 × 13-inch baking pan.
Step 11: Give Them a Second Rise
Cover the pan loosely and let the rolls rest again for about 30–45 minutes. They should look noticeably puffier and begin to nestle against one another. This second rise helps create a soft, tender center.
Step 12: Brush and Bake
Brush the tops lightly with milk, then place the pan in a preheated 375°F (190°C) oven. Bake for about 20–25 minutes, until the rolls are risen and golden brown around the edges.
Step 13: Cool Before Serving
Let the cinnamon rolls rest in the pan for several minutes after baking. They’re wonderful warm, but giving them a little time to settle keeps the centers soft instead of making them fall apart when you pull them apart.
What is Paul Hollywood Cinnamon Rolls Recipe?
Paul Hollywood Cinnamon Rolls Recipe is a homemade version of classic cinnamon rolls made with soft enriched yeast dough, buttery cinnamon filling, brown sugar, and optional raisins. The dough is kneaded, allowed to rise, filled with the sweet cinnamon mixture, rolled, sliced, and baked until golden. The result is soft, tender rolls with beautiful cinnamon swirls and lightly golden edges. Served warm, they have a comforting buttery aroma and sweet cinnamon flavor that makes them a lovely choice for breakfast, brunch, or a cozy homemade treat.
Why You’ll Love This Recipe
These cinnamon rolls have a soft, tender texture and rich cinnamon-butter filling without requiring complicated ingredients or special equipment. The brown sugar and cinnamon create warm, sweet swirls that taste wonderfully homemade. You can also prepare the rolls ahead for a relaxed weekend breakfast or brunch. As they bake, the buttery cinnamon aroma fills the kitchen and makes these homemade rolls feel like a fresh bakery treat.
Pro Tips
- Use softened butter for a smooth, even filling.
- Don’t add too much flour; soft dough makes tender rolls.
- Let the dough rise until puffy and nearly doubled.
- Roll evenly for uniform cinnamon rolls.
- Use a sharp knife for clean spirals.
- Don’t overbake; golden edges are enough.
Ingredient Substitutions
- Bread flour: Use all-purpose flour for a slightly softer texture.
- Whole milk: 2% milk or unsweetened plant milk works well.
- Brown sugar: Dark brown sugar gives a deeper caramel flavor.
- Raisins: Skip them or use chopped pecans or walnuts.
- Butter: Salted butter works if unsalted isn’t available.
Easy Variations
- Pecan: Add chopped pecans for a crunchy filling.
- Orange: Mix orange zest with the cinnamon filling.
- Apple: Add chopped apples for an apple-cinnamon twist.
- Glaze: Drizzle with powdered sugar glaze while warm.
- Spiced: Add nutmeg or cardamom for extra warmth.
Common Mistakes
- Too much flour: Extra flour can make the dough dense and heavy.
- Wrong milk temperature: Very hot milk can affect the yeast; cold milk slows rising.
- Skipping the first rise: This can make the rolls tight instead of fluffy.
- Loose rolling: Roll the dough firmly to keep the cinnamon spirals together.
- Uneven slices: Cut similar-sized pieces so they bake evenly.
Serving Suggestions
- Add chopped pecans for extra crunch and flavor.
- Serve warm with coffee, tea, or cold milk.
- Add fresh berries or sliced fruit for breakfast.
- Drizzle with a light powdered sugar glaze.
- Serve warm cinnamon rolls as part of a weekend brunch, or pair them with other sweet baked goods like Pizza Ranch Cactus Bread.
Storage Tips
- Reheating: Warm briefly before serving to restore softness.
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Refrigerate in warm weather to help maintain freshness.
- Freezer: Freeze cooled rolls in a sealed container for up to 2 months.
- Thawing: Thaw at room temperature before reheating gently.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | Approximately 360 kcal |
| Carbohydrates | 52 g |
| Protein | 7 g |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Sugar | 21 g |
| Fiber | 2 g |
| Sodium | 250 mg |
Values are approximate and may vary based on ingredients, serving size, raisins, and added glaze.
Health Benefits & Taste
These cinnamon rolls are a sweet treat, but making them at home lets you control the ingredients and amount of sugar. Milk and eggs add protein, while cinnamon brings plenty of warm flavor without needing much. The combination of buttery dough, brown sugar, cinnamon, and optional raisins creates a rich, comforting taste. I especially enjoy the contrast between the lightly golden edges and the soft, tender center.
Personal Experience
The first time I made these cinnamon rolls, I rushed the rising time, and the centers turned out much denser than I wanted. Since then, I’ve learned to watch the dough instead of relying only on the clock. When it looks soft, puffy, and relaxed, I know it’s ready for the next step. I especially enjoy making these when family visits because the warm cinnamon aroma fills the kitchen, and somehow there are never many leftovers.
Recipe Card
Paul Hollywood Cinnamon Rolls Recipe
Ingredients
Equipment
Method
- Add the bread flour, caster sugar, instant yeast, and salt to a large mixing bowl. Keep the salt and yeast from sitting directly together in one spot. Give everything a quick stir before adding the wet ingredients.
- Warm the milk until it’s just slightly warm, not hot, then pour it into the flour mixture. Add the egg and begin mixing until a shaggy dough forms. If it feels sticky at first, don’t worry; that’s normal.
- Add the softened butter a little at a time, kneading it into the dough. Continue kneading until the dough becomes smoother, softer, and slightly elastic. This usually takes several minutes by hand.
- Turn the dough onto a lightly floured surface and knead until it feels supple and springy. I like to stretch and fold the dough repeatedly rather than adding lots of extra flour, which can make the rolls heavy.
- Place the dough in a lightly greased bowl and cover it with a clean kitchen towel. Leave it somewhere warm for about 1 to 1½ hours, or until it has noticeably doubled in size.
- While the dough rises, mix the softened butter, light brown sugar, and ground cinnamon in a small bowl. Stir until you have a soft, spreadable mixture. Keep it at room temperature so it doesn’t tear the dough.
- Once risen, gently knock the air out of the dough and roll it into a rectangle. Aim for roughly 14 × 10 inches. Don’t worry about perfectly straight edges; a relaxed rectangle is completely fine.
- Spread the cinnamon-butter mixture evenly across the dough, leaving a small border around the edges. Sprinkle the raisins over the top if you’re using them. Press them lightly into the filling so they stay in place.
- Starting from one long side, roll the dough firmly toward the opposite edge. Keep the roll reasonably tight without squeezing it. A gentle, even roll gives you those lovely defined spirals once the buns are sliced.
- Use a sharp knife to cut the rolled dough into 10–12 equal pieces. I find marking the roll first helps keep the pieces similar in size. Arrange them cut-side up in a greased 9 × 13-inch baking pan.
- Cover the pan loosely and let the rolls rest again for about 30–45 minutes. They should look noticeably puffier and begin to nestle against one another. This second rise helps create a soft, tender center.
- Brush the tops lightly with milk, then place the pan in a preheated 375°F (190°C) oven. Bake for about 20–25 minutes, until the rolls are risen and golden brown around the edges.
- Let the cinnamon rolls rest in the pan for several minutes after baking. They’re wonderful warm, but giving them a little time to settle keeps the centers soft instead of making them fall apart when you pull them apart.
Video
Notes
FAQs
Can I make these cinnamon rolls ahead of time?
Yes. Shape the rolls, cover, and refrigerate overnight. Let them sit at room temperature until puffy before baking.
Can I leave out the raisins?
Absolutely. Leave them out for classic cinnamon rolls, or replace them with chopped pecans or walnuts.
Why didn’t my cinnamon rolls rise?
Old yeast, incorrect milk temperature, or a cold room can slow rising. Let the dough rest somewhere warm and draft-free.
Can I use all purpose flour?
Yes. Bread flour gives a slightly chewier texture, while all-purpose flour still makes soft and tender rolls.
How do I keep the rolls soft?
Avoid overbaking and store cooled rolls in an airtight container. Warm them gently before serving to restore softness.
Can I freeze cinnamon rolls?
Yes. Freeze completely cooled rolls in a sealed container for up to 2 months. Thaw at room temperature before reheating.
How do I know when they’re finished baking?
Look for golden tops, lightly browned edges, and puffy centers. The middle should look set rather than wet or doughy.
Conclusion
This Paul Hollywood Cinnamon Rolls Recipe brings soft, buttery dough, sweet cinnamon swirls, and a cozy homemade-bakery aroma right into your kitchen. Take your time with the rising stages, because properly rested dough makes the rolls lighter and more tender. Don’t worry if every roll isn’t perfectly shaped—those little homemade touches are part of the charm. I hope this becomes a recipe you return to whenever you want something warm and comforting, and if you try it, leave a comment, rate the recipe, or share how it turned out.
