Cinnamon Rolls

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 55mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    393
based on 71 ratings

A very indulgent treat of fluffy, soft and delicious cinnamon rolls with a super sticky cinnamon glaze. You can freeze these buns after baking so you always have a supply of home-made cinnamon buns to hand, simply warm through in the oven and add the glaze.

recipe updated May 7, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    50 g
  • Butter icon
    Butter
    225 g
  • Whole milk icon
    Whole milk
    300 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Egg icon
    Egg
    1
  • All purpose flour icon
    All purpose flour
    450 g
  • Caster sugar icon
    Caster sugar
    60 g
  • Salt icon
    Salt
    ½ teaspoon
  • Brown sugar icon
    Brown sugar
    100 g
  • Ground cinnamon icon
    Ground cinnamon
    1 tablespoon
  • Maple syrup icon
    Maple syrup
    80 g
  • Ground cinnamon icon
    Ground cinnamon
    2 teaspoons
  • Light brown sugar icon
    Light brown sugar
    20 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Muffin pan - 12-hole
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Cooling rack

Step preview

  1. Attach the Dough Tool
  2. Add whole milk and unsalted butter to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted - 2 min, 50°C, Speed OFF
  5. Then add dried yeast to the Cooking Chef XL Bowl
  6. Let rest - 10 min
  7. Add egg, all purpose flour, caster sugar and salt to the Cooking Chef XL Bowl
  8. Mix with splashguard fitted - 10 min, Speed 2
  9. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
  10. Transfer dough to lightly floured surface and cover
  11. Clean Cooking Chef bowl
  12. Attach the Creaming Beater
  13. Add butter, brown sugar, ground cinnamon and salt to the Cooking Chef XL Bowl
  14. Mix with splashguard fitted - 1 min, Speed 4
  15. Roll the dough into a rectangle, about 35 x 23 cm (14 x 9”)
  16. Transfer filling to dough
  17. Spread cinnamon mixture on the dough leaving a 1cm gap around the edge
  18. Roll up the dough tightly using the long edge
  19. Seal the edge and place seam side down
  20. Cut off 2 cm from each end
  21. Cut 12 x 2.5 cm (1 inch) pieces with a serrated knife
  22. Transfer rolls to muffin pan
  23. Cover with kitchen towel
  24. Let rest - 45 min
  25. Pre-heat oven - 200°C
  26. Bake - 25 min, 200°C
  27. Transfer rolls to cooling rack and let cool
  28. Clean Cooking Chef bowl
  29. Attach the Creaming Beater
  30. Add butter, maple syrup, ground cinnamon and light brown sugar to the Cooking Chef XL Bowl
  31. Heat - 5 min, 70°C, Speed 2
  32. Brush the buns with the glaze
  33. Serve
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