If you want to create gorgeous mouth watering Cinnamon Rolls to impress your guests at Christmas then look no further. These are always showstoppers in my house and every year they are demolished

Ingredients

500g strong white bread flour plus extra for dusting

7g sachet fast-action dried yeast
1 tsp ground cinnamon
50g golden caster sugar
200ml warm milk
2 eggs
100g butter
(softened, plus extra for the tin)
2 tbsp golden syrup

For the filling

150g light brown soft sugar
2 tbsp ground cinnamon
125g butter ( room temperature)

For the icing

50g soft cheese
50g icing sugar
¼ tsp vanilla extract

Method

step 1

Add the Syrup, Milk, and Butter into a pot and gently melt over a low heat, when the Butter is just melted and not too hot, add the yeast.

Mix the Flour, Cinnamon Eggs and Sugar in a seperate mixing bowl, add the eggs, stir. Add the wet ingredients and mix with a spoon, if it gets too hard you will have to go in with your hands then tip out onto a floured surface and knead until smooth, about 2 mins

I have found it easier to do this on greaseproof paper as I then don’t need to use as much flour. Too much flour used can make a tougher (but still delicious) dough

Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.

step 2

Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste, it may help to melt the butter slightly in a warm oven or over a kettle full of water.

step 3

Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it’s completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.

step 4

Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.

step 5

Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.

step 6

Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.

I hope you and your family enjoy making and eating these Cinnamon Rolls for Christmas.

What’s your favourite Christmas treat? Let me know in the comments

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