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Mary Berry Cinnamon Rolls Recipe

Mary Berry Cinnamon Rolls Recipe

Mary Berry's cinnamon rolls are soft, fluffy, and packed with buttery cinnamon filling — finished with a silky cream cheese glaze.
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Prep Time 30 minutes
Cook Time 22 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 37 minutes
Servings: 12 Rolls
Course: Breakfast
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Enriched Dough:
  • 500 g strong white bread flour
  • 7 g fast-action dried yeast
  • 1 tsp fine salt
  • 50 g caster sugar
  • 75 g unsalted butter softened
  • 2 large eggs beaten
  • 200 ml whole milk hand temperature
  • 50 ml warm water
  • Cinnamon Filling:
  • 75 g unsalted butter very soft
  • 150 g soft light brown sugar
  • 2 tbsp ground cinnamon
  • ½ tsp mixed spice
  • Pinch of fine salt
  • Cream Cheese Glaze:
  • 150 g full-fat cream cheese room temperature
  • 100 g icing sugar sifted
  • 2 –3 tbsp whole milk
  • 1 tsp vanilla extract

Method
 

  1. Combine flour, yeast, salt, and sugar in a large bowl — yeast and salt on opposite sides. Add butter, eggs, warm milk, and water. Mix to a shaggy dough. Knead 8–10 minutes until smooth and elastic. Place in oiled bowl, cover, and leave in a warm place 1–1.5 hours until doubled.
  2. Mix very soft butter, brown sugar, cinnamon, mixed spice, and salt into a smooth paste. Set aside.
  3. Punch down risen dough. Roll into a 40x30cm rectangle on a lightly floured surface. Spread filling evenly to the edges, leaving a 1cm border along the far long edge.
  4. Roll tightly from the long edge closest to you into a log. Pinch seam to seal. Cut into 12 equal rolls using a sharp knife or dental floss.
  5. Arrange cut-side up in a greased 30x23cm tin. Cover loosely and leave to rise 45 minutes to 1 hour until rolls are puffed and touching.
  6. Preheat oven to 190°C / 170°C fan / Gas 5. Bake 22–25 minutes until deep golden. Cover with foil if browning too quickly.
  7. Beat cream cheese, icing sugar, vanilla, and milk until smooth and pourable. Pour immediately over warm rolls. Serve warm.

Notes

Use hand-temperature milk — not hot, not cold.
Do not add excess flour during kneading — a slightly tacky dough makes softer rolls.
Filling butter must be very soft to spread without tearing the dough.
Cut with dental floss for clean cuts that do not compress the rolls.
Pour glaze on immediately while rolls are still warm.
Refrigerate after second rise overnight and bake fresh in the morning.
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