Cinnamon Breakfast Rolls Recipe

14/08/2014 16:47 | Updated 22 May 2015

Tear and share cinnamon breakfast rolls

Making cinnamon rolls doesn't have to mean faffing about waiting for things to rise under damp tea towels, try this yeast-free recipe for a speedy but tasty weekend breakfast treat. These warm spiced rolls evoke memories of my first visit to the states as an enthralled teenager where everything seemed to smell of either vanilla or cinnamon. They're very simple to put together and great fun for kids to have a go at making. The only tough part is waiting for them to be released from the oven and cool down enough for you to rip them apart and eat them.

Prep time:

Cook time:

Total time:

Serves: 8 servings

Ingredients: For the dough

Self-raising flour, soft: 350g

Salt: Just a pinch

Caster Sugar: Two tbsp

Cinnamon: One tsp

Butter, melted: 100g

Egg Yolks: Two

Milk: 200 ml, plus extra to glaze

Ingredients: For the filling

Thinly-sliced Cinnamon: One tsp

Soft, brown sugar: 80g

Shredded coconut: 100g

Butter, melted: One tbsp

Ingredients: For the cream cheese icing

Icing sugar, soft: 125g

Cream cheese: Two tbsp

Butter: One tbsp

Lemon: Half, juice only

Vanilla Extract: Half tsp


1. Grease and line round tin and pre-heat the oven to 180C/160C fan/gas 4.

2. Mix the dry ingredients in a bowl. In another bowl whisk the butter, egg yolks and milk and pour into the dry ingredients and combine with a wooden spoon until a soft dough forms.

3. Turn out onto a floured surface and roll out to make a rectangle shape approx 30cm x 25cm.

4. Mix together the ingredients for the filling, then spread in an even layer over the surface of the dough. Roll it up to form a log then cut into 8 even slices. Pack them snugly into the greased and lined tin and brush with milk to glaze.

5. Bake in the oven for 30-35 minutes until golden brown - take out and allow to cool for a few minutes and then take out of tin and sit on cooling rack.

6. To make the icing sift the icing sugar into a big mixing bowl, add the cream cheese and butter and combine. Gradually add the lemon juice until the icing is the right thick but runny enough to drizzle.

7. Pour the icing into a disposable piping bag, snip off the end and drizzle over the cinnamon rolls. Serve immediately while still warm.


Because they're not yeasted they don't keep that well, so eat asap!

Try adding a handful of chopped dates to the filling for a fruitier experience


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