If you’ve ever watched The Great British Bake Off and dreamed of recreating those picture-perfect pastries, this paul hollywood cinnamon rolls recipe is your golden ticket.
Master baker Paul Hollywood’s approach transforms simple pantry ingredients into gloriously fluffy, tender rolls with that signature sticky-sweet cinnamon swirl.
Whether you’re a seasoned baker or attempting yeast dough for the first time, this cinnamon roll recipe paul hollywood style delivers foolproof results with that professional bakery touch.
The secret lies in proper kneading, patient proving, and that irresistible butter-cinnamon filling that caramelizes beautifully as it bakes, just like the Paul Hollywood Cinnamon Snowflake.
What Does It Taste Like?
These cinnamon rolls recipe paul hollywood style are the perfect balance of sweet and spiced indulgence. The soft, pillowy dough melts in your mouth with a subtle buttery richness, while the cinnamon-sugar filling provides warm, aromatic sweetness with hints of caramel.
Each bite delivers that satisfying pull-apart texture characteristic of properly proved bread, complemented by the smooth vanilla glaze that adds just the right amount of sweetness without being cloying.
The golden-brown edges offer a slight chewiness that contrasts beautifully with the tender interior-pure comfort baking at its finest.
Paul Hollywood Cinnamon Rolls Recipe Ingredients You’ll Need
For the Dough:
- 500g strong white bread flour
- 1 tsp salt
- 50g caster sugar
- 10g instant yeast
- 300ml whole milk (lukewarm)
- 1 large egg
- 50g unsalted butter (softened)
For the Cinnamon Filling:
- 100g unsalted butter (softened)
- 100g light brown sugar
- 2 tbsp ground cinnamon
To Make the Vanilla Glaze:
- 150g icing sugar
- 2-3 tbsp milk or water
- ½ tsp vanilla extract
Kitchen Utensils Required
- Large mixing bowl
- Electric mixer with dough hook (optional but helpful)
- Rolling pin
- Spatula
- Sharp knife or bench scraper
- Baking dish (approximately 23x33cm or 9×13 inches)
- Damp tea towel
- Small mixing bowls
- Measuring spoons and cups
- Parchment paper (optional)
Preparation and Cooking Time
Prep Time: 30 minutes
First Rise: 1 hour
Second Rise: 30-45 minutes
Baking Time: 20-25 minutes
Total Time: Approximately 2 hours 30 minutes
Servings: 12 generous cinnamon rolls
Step-by-Step Paul Hollywood Cinnamon Rolls Recipe Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the strong white bread flour, caster sugar, and mix briefly. Add the instant yeast to one side of the bowl and the salt to the opposite side-this prevents the salt from coming into direct contact with the yeast, which can inhibit its activation. This is a classic cinnamon roll recipe uk paul hollywood technique for ensuring optimal rise.
Step 2: Mix and Knead
Pour in the lukewarm milk (it should feel just warm to the touch, around 37°C), add the egg and softened butter. Using an electric mixer fitted with a dough hook, knead on medium speed for 10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
Step 3: First Prove
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp tea towel or cling film and leave in a warm, draft-free spot for about 1 hour, or until doubled in size. A turned-off oven with the light on works perfectly for this.
Step 4: Make the Filling
While the dough rises, prepare your cinnamon filling. In a small bowl, cream together the softened butter, light brown sugar, and ground cinnamon until you achieve a smooth, spreadable paste. The brown sugar adds a lovely caramel depth that granulated sugar simply can’t match.
Step 5: Roll and Fill
Once the dough has doubled, gently knock it back to release excess air bubbles. Turn it out onto a lightly floured work surface and roll into a large rectangle measuring approximately 40x30cm (16×12 inches). The dough should be about 5mm thick. Using a spatula, spread the cinnamon butter filling evenly across the entire surface, leaving a 1cm border along one long edge-this helps seal the roll.
Step 6: Roll and Cut
Starting from the long side opposite the border, tightly roll the dough into a log, keeping the tension even as you go. This creates those beautiful spiral layers. Using a sharp knife or dental floss (a baker’s trick for clean cuts), slice the log into 12 equal portions, each about 3-4cm thick.
Step 7: Second Prove
Arrange the rolls cut-side up in a greased or parchment-lined baking dish, spacing them slightly apart. They’ll expand and touch during rising, creating that signature pull-apart texture. Cover with a damp towel and let rise for 30-45 minutes until puffy and nearly doubled again.
Step 8: Bake to Golden Perfection
Preheat your oven to 190°C (375°F/Gas Mark 5). Bake the paul hollywood cinnamon rolls for 20-25 minutes until golden brown on top and cooked through in the center. The internal temperature should reach about 88-93°C if you want to be precise. Don’t overbake, as this can dry them out.
Step 9: Glaze and Serve
While the rolls cool slightly, whisk together the icing sugar, milk, and vanilla extract until smooth and pourable. Adjust consistency by adding more milk for a thinner glaze or more icing sugar for thickness. Drizzle generously over the warm (not hot) rolls, allowing it to seep into all the crevices. Serve immediately for the ultimate indulgence.
Customization and Pairing Ideas
1. Cream Cheese Frosting Upgrade
Swap the vanilla glaze for a tangy cream cheese frosting by beating 100g softened cream cheese with 50g butter, 200g icing sugar, and a splash of vanilla. This cinnamon roll recipe paul hollywood variation adds a delightful tang that balances the sweetness perfectly.
2. Pecan or Walnut Addition
Sprinkle 75-100g of chopped toasted pecans or walnuts over the cinnamon filling before rolling. The nuts add textural contrast and a lovely nutty flavor that complements the cinnamon beautifully. Toast them first for 5-7 minutes to enhance their flavor.
3. Orange Zest Enhancement
Add the finely grated zest of one orange to your dough for a subtle citrus note, and incorporate another teaspoon of zest into your glaze. The orange-cinnamon combination is absolutely divine and adds aromatic complexity.
4. Breakfast Pairing Perfection
Serve these cinnamon rolls recipe paul hollywood style alongside fresh coffee, hot chocolate, or English breakfast tea. They’re also wonderful with crispy bacon for a sweet-and-savory American-style brunch, or with fresh berries and Greek yogurt for a lighter touch.
5. Raisin or Dried Fruit Variation
Scatter 100g of raisins, dried cranberries, or chopped dried apricots over the filling before rolling. Soak them in warm water for 10 minutes first, then pat dry-this keeps them plump and prevents them from drawing moisture from the dough.
6. Apple Cinnamon Twist
Finely dice one peeled apple and toss with a tablespoon of lemon juice, then scatter over the cinnamon filling. The apple pieces add fresh flavor and extra moisture, creating a lovely autumn-inspired variation.
7. Cardamom-Spiced Alternative
For a Scandinavian twist on this cinnamon roll recipe uk paul hollywood approach, replace half the cinnamon with ground cardamom. This creates a more complex, aromatic flavor profile that’s less sweet and more sophisticated-perfect for afternoon tea.
Essential Tips for Perfect Results
1. Temperature Matters for Yeast
Ensure your milk is lukewarm (around 37°C)-too hot will kill the yeast, too cold won’t activate it properly. Test it on your wrist like baby formula; it should feel barely warm. This is crucial for the signature rise in any paul hollywood cinnamon rolls recipe.
2. Don’t Rush the Proving
Both rises are essential for developing flavor and texture. If your kitchen is cold, create a proving environment by placing the dough in an oven with just the light on, or near (not on) a warm radiator. Cold dough takes longer but develops better flavor, so be patient.
3. Knead Until Smooth and Elastic
Proper gluten development is key to that soft, pull-apart texture. The dough should be smooth, bouncy, and pass the windowpane test. Under-kneaded dough produces dense, heavy rolls, while over-kneading (rare with hand kneading) can make them tough.
4. Use Fresh Yeast Products
Check your yeast expiration date-old yeast won’t rise properly. Instant yeast (also called fast-action or bread machine yeast) works best for this cinnamon roll recipe paul hollywood style as it can be mixed directly with flour without pre-activation.
5. Roll Tightly for Better Spirals
When rolling your dough log, maintain firm, even pressure to create those beautiful concentric circles. Loose rolling creates gaps and uneven baking. If the dough resists rolling, let it rest for 5 minutes to relax the gluten, then continue.
6. Sharp Knife for Clean Cuts
A serrated knife or unflavored dental floss gives the cleanest cuts without squashing your rolls. If using a knife, clean it between cuts. For dental floss, slide it under the log, cross the ends over the top, and pull through-perfect slices every time.
7. Cool Slightly Before Glazing
Let rolls cool for 5-10 minutes before adding glaze. If they’re too hot, the glaze will completely melt and soak in rather than creating that beautiful glossy coating. Aim for warm-to-touch temperature for the perfect balance of melted glaze and visible topping.
Storage and Reheating Guidance
Store leftover paul hollywood cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds or warm multiple rolls covered in foil at 160°C for 10 minutes. They also freeze beautifully for up to 3 months-thaw overnight and reheat as above.
Common Queries and FAQs
Here, we’ve got you covered with some common questions about this recipe that people often ask.
Q: Can I make the dough ahead of time?
A: Absolutely! After the first rise, you can refrigerate the dough overnight. The cold fermentation actually improves flavor. Let it come to room temperature for 30 minutes before rolling out. Alternatively, assemble the rolls completely, cover tightly, and refrigerate overnight. Let them come to room temperature and complete the second rise (45-60 minutes) before baking.
Q: Why didn’t my cinnamon rolls rise properly?
A: The most common culprits are expired yeast, liquid that was too hot (which killed the yeast) or too cold (which didn’t activate it), or insufficient proving time in a cold environment. Ensure your milk is lukewarm and give the dough adequate time in a warm spot.
Q: Can I use plain flour instead of strong bread flour?
A: Strong white bread flour has higher protein content (10-13%), which develops more gluten for that characteristic chewy, soft texture. Plain flour will work but produces a more cake-like, less structured result. For authentic cinnamon roll recipe uk paul hollywood results, bread flour is essential.
Q: How do I prevent the filling from leaking out?
A: Make sure your filling is spreadable but not too runny-it should be paste-like consistency. Leave that small border along one edge, and roll tightly enough to keep everything contained. Some leakage is normal and creates delicious caramelized edges.
Q: Can I make these dairy-free or vegan?
A: Yes! Substitute the milk with unsweetened almond, oat, or soy milk (warmed), use vegan butter alternatives, and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, left to thicken for 5 minutes). The texture will be slightly different but still delicious.
Q: What’s the best way to get even-sized rolls?
A: After rolling your log, use a ruler or measuring tape to mark 12 equal portions (each about 3-4cm) with a knife tip before cutting. This ensures uniform size, which means even baking. Alternatively, cut the log in half, then cut each half into thirds, then each third in half-mathematical perfection!
Q: Can I add different spices to this recipe?
A: Definitely! This cinnamon rolls recipe paul hollywood base is versatile. Try adding ½ tsp of nutmeg, a pinch of ground ginger, or substitute some cinnamon with cardamom. You can also add a tablespoon of cocoa powder to the filling for a chocolate-cinnamon twist.
Paul Hollywood Cinnamon Rolls Recipe
Ingredients
- 500 g strong white bread flour
- 1 tsp salt
- 50 g caster sugar
- 10 g instant yeast
- 300 ml whole milk lukewarm
- 1 large egg
- 50 g unsalted butter softened
- 100 g unsalted butter softened
- 100 g light brown sugar
- 2 tbsp ground cinnamon
- 150 g icing sugar
- 2-3 tbsp milk or water
- ½ tsp vanilla extract
Instructions
- In a large mixing bowl, combine the strong white bread flour, caster sugar, and mix briefly. Add the instant yeast to one side of the bowl and the salt to the opposite side-this prevents the salt from coming into direct contact with the yeast, which can inhibit its activation. This is a classic cinnamon roll recipe uk paul hollywood technique for ensuring optimal rise.
- Pour in the lukewarm milk (it should feel just warm to the touch, around 37°C), add the egg and softened butter. Using an electric mixer fitted with a dough hook, knead on medium speed for 10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp tea towel or cling film and leave in a warm, draft-free spot for about 1 hour, or until doubled in size. A turned-off oven with the light on works perfectly for this.
- While the dough rises, prepare your cinnamon filling. In a small bowl, cream together the softened butter, light brown sugar, and ground cinnamon until you achieve a smooth, spreadable paste. The brown sugar adds a lovely caramel depth that granulated sugar simply can’t match.
- Once the dough has doubled, gently knock it back to release excess air bubbles. Turn it out onto a lightly floured work surface and roll into a large rectangle measuring approximately 40x30cm (16×12 inches). The dough should be about 5mm thick. Using a spatula, spread the cinnamon butter filling evenly across the entire surface, leaving a 1cm border along one long edge-this helps seal the roll.
- Starting from the long side opposite the border, tightly roll the dough into a log, keeping the tension even as you go. This creates those beautiful spiral layers. Using a sharp knife or dental floss (a baker’s trick for clean cuts), slice the log into 12 equal portions, each about 3-4cm thick.
- Arrange the rolls cut-side up in a greased or parchment-lined baking dish, spacing them slightly apart. They’ll expand and touch during rising, creating that signature pull-apart texture. Cover with a damp towel and let rise for 30-45 minutes until puffy and nearly doubled again.
- Preheat your oven to 190°C (375°F/Gas Mark 5). Bake the paul hollywood cinnamon rolls for 20-25 minutes until golden brown on top and cooked through in the center. The internal temperature should reach about 88-93°C if you want to be precise. Don’t overbake, as this can dry them out.
- While the rolls cool slightly, whisk together the icing sugar, milk, and vanilla extract until smooth and pourable. Adjust consistency by adding more milk for a thinner glaze or more icing sugar for thickness. Drizzle generously over the warm (not hot) rolls, allowing it to seep into all the crevices. Serve immediately for the ultimate indulgence.
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Notes
This paul hollywood cinnamon rolls recipe delivers bakery-quality results that’ll impress anyone lucky enough to try them. The combination of patient proving, quality ingredients, and proper technique creates those irresistibly soft, fluffy rolls with perfectly spiced filling.
While the process takes a few hours, most of that is hands-off proving time, and the results are absolutely worth it. Whether you’re serving them for a special breakfast, holiday brunch, or weekend treat, these cinnamon rolls prove that mastering classic baking techniques brings truly rewarding results.
Now it’s time to preheat that oven and fill your kitchen with the most wonderful aroma!
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