Easy no-prove cinnamon rolls


Recently I’ve been drooling over Instagram snaps of delicious-looking cinnamon rolls posted by BiancaKissHer. They looked so good I asked her for the recipe so I could have a go at baking them myself.

Her recipe looks fantastic, but as the dough needs to prove it requires active yeast, and when I decided on impulse that I simply couldn’t live without cinnamon rolls this weekend, we didn’t have any yeast in the cupboard. I jumped online and found this BBC Good Food simple cinnamon rolls recipe that used self-raising flour instead.

Now I may be a fan of the Great British Bake Off, but I’m no baker and even I found this recipe incredible easy to follow. In less than an hour the house was full of the smell of baked dough and cinnamon, and I was enjoying a warm cinnamon roll with a cup of freshly brewed coffee. A perfect moment in the middle of what was otherwise a manic day.



Here’s the recipe in all its glory. I recommend eating them warm there and then, but these were also a big hit with my twin four-year-olds so I reckon they’d be great popped in a packed lunch box too…


350g/12oz self-raising flour
Pinch of salt
2tbpn caster sugar
1tsp ground cinnamon (I was generous with this but then I LOVE cinnamon)
100g/3.5oz butter, melted and extra for greasing
2 egg yolks
200ml/7fl oz milk, extra for glazing
1tsp ground cinnamon (I was generous again)
55g/2oz brown sugar
2tbsp caster sugar
The original recipe included cream cheese, but as I can’t eat cheese I went with a straightforward water icing instead (just icing sugar and water)


  1. Grease a 20cm/8inch round tin and line the bottom with baking parchment.
  2. Mix the flour, salt, caster sugar and cinnamon together in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a large piece of waxed paper, lightly sprinkled with flour, and roll out to a rectangle 30x25cm/12x10inches.
  3. To make the filling mix the ingredients together, spread evenly over the dough and roll up, Swiss-roll style to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin.
  4. Brush gently with extra milk and bake in a preheated oven, 180C/350F, for 30-35 minutes or until golden brown. Remove from the oven and cool for 5 minutes before removing from the tin.
  5. Mix the icing sugar and water together (try 200g icing sugar to 75ml water), adding more icing sugar or water until you get a consistency for drizzling over your cinnamon rolls.

Original recipe: BBC Good Food



  1. August 26, 2014 / 5:28 pm

    Thnaks for taking the time to post. It’s lifted the level of debate

  2. arnold
    November 14, 2015 / 4:31 pm

    I followed this recipe to the letter…… to no avail…. they turned out awfull…..

  3. Louisa
    December 18, 2016 / 2:28 pm

    Do you still have the original recipe for the icing with cream cheese? I had a reader recipe for cinnamon rolls from the good food mag which I’ve lost. I can’t find it online anywhere but it was topped with a cream cheese icing! Thanks x

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