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.