Good Housekeeping UK

Swirled Cinnamon Rolls

Name: Swirled Cinnamon Rolls
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 600 (1lb 5oz) strong white flour, plus extra to dust; 1 packet fast active dried yeast; 100 (3 1/2oz) caster sugar; 275 (9fl oz) milk; 1 medium egg; 50 (2oz) unsalted butter, melted, plus extra to grease; 40 (1 1/2oz) unsalted butter, very soft; 60 (2 1/2oz) caster sugar; 2 ground cinnamon; 50 (2oz) pecans or walnuts, roughly chopped; 50 (2oz) sultanas; 125 (4oz) icing sugar

Multiple risings are the secret to these soft, fluffy buns.

By The GH Kitchen TeamPublished: 08 July 2013

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Preparation Notes: plus rising and setting

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Yields:

12 serving(s)

Prep Time:

35 mins

Cook Time:

35 mins

Total Time:

1 hr 10 mins

Cal/Serv:

377

Ingredients

For the dough

600 (1lb 5oz) strong white flour, plus extra to dust
1 packet fast active dried yeast
100 (3 1/2oz) caster sugar
275 (9fl oz) milk
1 medium egg
50 (2oz) unsalted butter, melted, plus extra to grease

For the filling and topping

40 (1 1/2oz) unsalted butter, very soft
60 (2 1/2oz) caster sugar
2 ground cinnamon
50 (2oz) pecans or walnuts, roughly chopped
50 (2oz) sultanas
125 (4oz) icing sugar

Directions

1. Step 1
  Start by making the dough. Sift the flour into a large bowl and stir though the yeast, sugar and 1tsp salt. Heat the milk until it's just warm (too hot and it will stop the yeast from working). Whisk in the egg and melted butter, then add to the flour bowl in one go. Quickly mix to a soft but not sticky dough (adjust with flour/milk if needed).
2. Step 2
  Scrape dough out on to a lightly floured surface and knead for 5min until elastic and smooth. Transfer to a large greased bowl, cover with clingfilm and leave to rise in a warm place until well risen (about 1½hr).
3. Step 3
  Take dough out of the bowl, knead it to burst any air bubbles, then return to the bowl. Cover and leave to rise for a further 30min (this will help develop the flavour).
4. Step 4
  Line a large baking sheet with baking parchment. Lightly dust a work surface and roll out dough to a rectangle roughly 23cm x 38cm (9in x 15in). Arrange so a long edge is in front of you, then spread butter over the rectangle (right to the edges), and scatter over sugar, cinnamon, nuts and sultanas.
5. Step 5
  Brush the long edge furthest away from you with water (to help it stick). Roll up the dough tightly starting from the nearest edge - keeping it as round as possible, and pressing lightly to seal on the watered edge.
6. Step 6
  Cut roll into 2.5cm (1in) slices and arrange swirl-side up on the baking sheet (leaving space between the rolls to allow for expansion). Loosely cover with greased clingfilm and leave to rise in a warm place for 30min.
7. Step 7
  Preheat oven to 190°C (170°C fan) mark 5. Remove clingfilm and bake buns for 25-30min until nicely golden and well risen. Five minutes before buns are finished baking, sift icing sugar into a bowl and mix in just enough water to make icing with a smooth, thick, spoonable consistency.
8. Step 8
  As soon as the buns come out of the oven, spoon over the icing and leave to set. Serve warm or at room temperature.

Per Serving:

Calories: 377
Fibre: 2 g
Total carbs: 67 g
Sugars: 30 g
Total fat: 11 g
Saturated fat: 5 g
Protein: 8 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time