Paul Hollywood’s Perfect Cinnamon Rolls: A Delicious Twist On Tradition

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Cinnamon rolls are a timeless pastry enjoyed worldwide. They bring a warm, comforting aroma to any kitchen and deliver a delightful burst of sweet, spiced flavor. Today, we’re taking inspiration from the baking maestro himself, Paul Hollywood, to create the perfect batch of cinnamon rolls, straight from the iconic tent of The Great British Bake Off. This recipe is designed for bakers of all levels, so grab your mixing bowl and rolling pin – it’s time to get baking!


Paul Hollywood’s Chelsea buns

For the Dough:

  • 500g strong white bread flour
  • 7g fast-action yeast
  • 75g caster sugar
  • 1 tsp salt
  • 250ml lukewarm milk
  • 50g unsalted butter, softened
  • For the Filling:
  • 75g unsalted butter, softened
  • 75g light brown sugar
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger (optional)
  • For the Glaze (optional):
  • 125g icing sugar
  • 3-4 tbsp milk
  • 1 tsp vanilla extract (optional)

  • Instructions:

    1. Make the Dough: In a large bowl, combine the flour, yeast, sugar, and salt. Make a well in the center and pour in the lukewarm milk. Using a dough hook attachment on your stand mixer (or by hand), mix until a soft dough forms. Add the softened butter and continue kneading for 5-7 minutes until the dough becomes smooth and elastic.

    2. First Rise: Place the dough in a lightly oiled bowl, cover with cling film, and leave in a warm place for 1-2 hours, or until doubled in size.

    3. Prepare the Filling: While the dough rises, cream together the softened butter, brown sugar, cinnamon, and ginger (if using) until light and fluffy. Set aside.

    4. Roll Out the Dough: On a lightly floured surface, roll out the dough into a large rectangle, roughly 30x40cm. Spread the cinnamon filling evenly over the dough, leaving a 1cm border around the edges.

    5. Shaping the Rolls: Starting from the long edge, tightly roll up the dough like a swiss roll. Pinch the seam to seal and trim off any uneven ends. Use a sharp knife to cut the roll into 12 even slices.

    6. Second Rise: Arrange the cinnamon rolls in a greased baking dish, leaving a little space between each one for them to rise. Cover loosely with cling film and leave in a warm place for another 30-45 minutes, or until they’ve almost doubled in size.

    7. Bake: Preheat your oven to 200°C (180°C fan) / 400°F (390°F fan). Bake the cinnamon rolls for 20-25 minutes, or until golden brown and risen.

    8. Glaze (optional): While the rolls are still warm, whisk together the icing sugar, milk, and vanilla extract (if using) until smooth. Drizzle the glaze generously over the warm cinnamon rolls.

    9. Serve: Let the cinnamon rolls cool slightly before serving them warm. Enjoy them on their own or with a cup of tea or coffee for a truly satisfying treat!

    Nutrition Facts (per roll):

    Calories: 350kcal

  • Fat: 15g
  • Saturated Fat: 8g
  • Carbohydrates: 45g
  • Sugar: 25g
  • Protein: 5g
  • Sodium: 250mg

  • Please note: These are approximate nutritional values and may vary depending on the ingredients used.


    These cinnamon rolls are sure to impress even the harshest of baking critics. With their soft, fluffy dough and perfectly spiced filling, they’re a true testament to Paul Hollywood’s dedication to exceptional baking. So, gather your loved ones, share a plate of these delicious treats, and create lasting memories in the comfort of your own home.


    1. Can I use all-purpose flour instead of strong white bread flour?

    While all-purpose flour can work in a pinch, strong white bread flour provides a higher gluten content, resulting in a chewier and more structured dough ideal for cinnamon rolls.

    2. How can I tell if my dough has risen enough?