Mary Berry Cinnamon Rolls are soft and fluffy buns filled with a buttery cinnamon sugar mixture and topped with a sweet glaze. They are perfect for breakfast, brunch, or dessert, and they make your house smell amazing. They are also surprisingly easy to make, and you can even prepare them ahead of time and bake them fresh in the morning.
In this blog post, I will show you how to make Mary Berry’s cinnamon rolls recipe step by step, with tips and tricks along the way. I will also answer some frequently asked questions and give you some variations and adaptations to suit your preferences.
Let’s get started!
What is Mary Berry Cinnamon Rolls Recipe?
Mary Berry Cinnamon Rolls Recipe is a classic and delicious recipe for soft and fluffy buns filled with a buttery cinnamon sugar mixture and topped with a sweet glaze. The recipe is from Mary Berry, a British baking legend and a former judge on The Great British Bake Off.
Other Mary Berry Recipes
Why I Love this Recipe
This Mary Berry Cinnamon Rolls recipe is a delight for several key reasons:
- Ease of Preparation: The process is straightforward, featuring basic ingredients and clear, step-by-step instructions, making it accessible for bakers of all skill levels.
- Customizability: You have the freedom to tailor the filling and glaze according to your taste preferences, adding a personal touch to the recipe.
- Suitability for Any Occasion: Whether it’s a leisurely breakfast, a lavish brunch, or a sweet dessert, these cinnamon rolls fit seamlessly into any meal setting.
- Flavorful and Satisfying: They offer a perfect combination of soft, fluffy texture with a deeply satisfying, rich, and gooey cinnamon filling.
- Aromatic Experience: The inviting aroma of warm cinnamon creates a cozy and welcoming atmosphere in your kitchen.
Ingredients Needed to Make Mary Berry Cinnamon Rolls
To make Mary Berry’s cinnamon rolls recipe, you will need the following ingredients:
For the dough:
- 450g (3 1/2 cups) plain (all-purpose) flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 lemon, finely grated zest only
- 10g (2 tsp) fast-action dried yeast
- 40g (3 tbsp) butter
- 300ml (1 1/4 cups) milk
- 1 egg, beaten
For the filling:
- 200g (1 cup) sultanas (golden raisins)
- 50g (1/4 cup) finely chopped mixed peel
- 75g (1/3 cup) butter, softened
- 100g (1/2 cup) light brown sugar
- 2 tsp ground cinnamon
For the glaze:
- 75g (1/3 cup) icing (powdered) sugar
- 2 tbsp water
- 1/4 tsp vanilla extract
To make Mary Berry’s cinnamon rolls recipe, you will need the following equipment:
- A large mixing bowl
- A wooden spoon
- A small saucepan
- A measuring jug
- A rolling pin
- A sharp knife
- A baking tray
- A pastry brush
- A wire rack
Instructions to Make Mary Berry Cinnamon Rolls
Here are the step-by-step instructions to make Mary Berry’s cinnamon rolls recipe:
Step 1: Make the dough
- In a large mixing bowl, sift the flour and add the salt, cinnamon, lemon zest, and yeast. Mix well and make a well in the center.
- In a small saucepan, melt the butter over low heat. Add the milk and heat until lukewarm, but not hot. Pour the milk mixture into the well of the flour and add the egg. Stir with a wooden spoon until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook attachment to do this step.
- Place the dough in a lightly greased bowl and cover with a damp tea towel. Leave in a warm place for about an hour, or until doubled in size.
Step 2: Prepare the filling
- In a small bowl, toss the sultanas and mixed peel with 1 tsp of cinnamon. In another small bowl, cream the butter with the sugar and the remaining 1 tsp of cinnamon until smooth and fluffy.
Step 3: Shape and cut the rolls
- Preheat the oven to 200°C (180°C fan/400°F/gas 6) and lightly grease a baking tray.
- Punch down the dough and roll it out into a large rectangle, about 30 x 40 cm (12 x 16 inches). Spread the butter mixture evenly over the dough, leaving a 1 cm (1/2 inch) border around the edges. Sprinkle the sultana mixture over the butter.
- Starting from the long side, roll up the dough tightly into a log. Cut into 12 equal slices and arrange them cut-side up on the prepared baking tray, leaving some space between them. Cover with a damp tea towel and let them rise for another 15 minutes, or until slightly puffy.
Step 4: Bake the rolls
- Bake the cinnamon rolls for 15 to 20 minutes, or until golden and cooked through.
Step 5: Make the glaze and serve
- While the cinnamon rolls are baking, make the glaze. In a small bowl, whisk the icing sugar, water, and vanilla extract until smooth and runny.
- Remove the cinnamon rolls from the oven and let them cool slightly on the baking tray. Drizzle the glaze over the warm rolls and enjoy!
What Do I Serve With Mary Berry Cinnamon Rolls?
Mary Berry’s Cinnamon Rolls are a versatile treat that pairs well with various accompaniments:
- Breakfast or Brunch: Complement them with savory items like eggs, bacon, sausage, or ham, and balance with a side of fresh fruit or a refreshing glass of juice.
- As a Dessert: Elevate these rolls by serving them with ice cream, whipped cream, or custard, and add a touch of elegance with a garnish of berries or nuts.
- For a Relaxing Snack: Enjoy these rolls with your favorite beverage, such as coffee, tea, or hot chocolate. Pair them with light snacks like cookies or brownies for a delightful afternoon treat.
Pro Tips to Make Perfect Mary Berry Cinnamon Rolls
Achieve perfection with these cinnamon rolls by following these expert tips:
- Yeast Check: Ensure the yeast’s freshness by testing it in warm water with sugar. Active yeast should bubble and foam, indicating it’s ready to use.
- Milk and Butter Temperature: Avoid overheating the milk and butter; they should be warm, not hot, ideally at about 40°C (105°F). This prevents harming the yeast.
- Kneading for Elasticity: Proper kneading is crucial. Perform the windowpane test: stretch a small dough piece until it’s thin and translucent without tearing. If it tears, knead a bit more.
- Optimal Rising Conditions: Allow the dough to rise in a warm, draft-free area. It should double in size, but be cautious of over-rising, as it can impact flavor and texture.
- Rolling and Cutting: Roll the dough firmly and evenly. Use a sharp knife or dental floss for precise cuts, ensuring well-shaped rolls.
- Spacing in Baking: Avoid crowding the rolls on the baking tray. For a different style, a round cake tin or casserole dish can create a compact, pull-apart effect.
- Baking Attention: Be vigilant to avoid overbaking. The rolls should be golden and spring back when touched. A hollow sound when tapped on the bottom or a clean skewer test indicates doneness.
- Serving and Storage: Enjoy the rolls warm for the best experience. They can also be frozen for up to three months and reheated in the microwave.
Variations of Mary Berry Cinnamon Rolls
Personalize this recipe to fit your taste and dietary preferences with these variations:
- Vegan Option: Replace dairy and eggs with plant-based alternatives like almond or soy milk, vegan butter, and egg substitutes. For the glaze, opt for a sugar-water mix or vegan cream cheese frosting.
- Gluten-Free Version: Use a gluten-free flour blend, adding xanthan gum for structure. Adjust the liquid quantity and kneading time as needed. For the filling, consider gluten-free oats or nuts, and use gluten-free icing sugar for the glaze.
- Whole Wheat Alternative: Substitute with whole wheat flour or a blend of whole wheat and plain flour. This might require more liquid and yeast. Natural sweeteners like honey or maple syrup can replace traditional sugar in both filling and glaze for a healthier twist.
How do I store Mary Berry Cinnamon Rolls Leftovers?
Proper storage is key to enjoying Mary Berry Cinnamon Rolls even after the first day:
- Room Temperature Storage: Store the rolls in an airtight container for up to 2 days at room temperature. This maintains freshness while preventing them from drying out.
- Refrigerator Storage: For longer storage, refrigerate the rolls in an airtight container for up to 5 days.a. Without Glaze: If unglazed, wrap the rolls individually in plastic wrap or aluminum foil. Store the glaze separately in a jar or container with a tight lid. When ready to serve, reheat the rolls and add the glaze.b. With Glaze: For glazed rolls, place them in a single layer in a container or stack them with parchment paper in between to prevent sticking. Ensure the glaze is fully set before storing.
How do I reheat Mary Berry Cinnamon Rolls Leftovers?
Reheat the rolls to recapture their fresh-baked warmth and texture:
- Microwave Method: Ideal for quick and easy reheating. Place one or two rolls on a microwave-safe plate, cover them with a damp paper towel to retain moisture and microwave for 10-15 seconds. The goal is to warm them without making them too hard or dry.
- Oven Method: Best for preserving the original texture and flavor of the rolls. Preheat the oven to 180°C (160°C fan/350°F/gas 4). Arrange the rolls on a parchment-lined baking sheet and loosely cover them with aluminum foil. Bake for 10-15 minutes until they are warm throughout and regain a slight crispness on the outside.
Nutritional Values (per roll, approximate):
- Calories: 300-350 kcal
- Fat: 8-12 g
- Saturated Fat: 4-6 g
- Carbohydrates: 50-60 g
- Sugars: 20-25 g
- Fiber: 2-3 g
- Protein: 5-7 g
- Sodium: 200-300 mg
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Frequently Asked Questions
Here are some frequently asked questions about Mary Berry’s cinnamon roll recipe:
Can I make the dough the night before and bake the rolls in the morning?
Yes, you can. After you cut the slices and arrange them on the baking tray, cover them with plastic wrap and refrigerate them overnight. In the morning, take them out of the fridge and let them come to room temperature, and rise for about an hour, or until slightly puffy. Then bake them as usual and glaze them.
Can I use a different filling for the rolls?
Yes, you can. You can use any dried fruits, nuts, chocolate chips, or jam that you like. You can also add some cream cheese, Nutella, or peanut butter to the butter mixture for a richer and creamier filling. Just make sure you don’t overfill the rolls, as this can make them messy and hard to roll and cut.
Can I use a different glaze for the rolls?
Yes, you can. You can use any glaze that you like, such as cream cheese frosting, lemon icing, caramel sauce, or maple syrup. You can also add some spices, extracts, or food coloring to the glaze for more flavor and color.
How Can I Tell if the Cinnamon Rolls are Fully Baked?
The cinnamon rolls are done when they turn golden brown and sound hollow when tapped on the bottom. A skewer inserted into the center should come out clean. Be careful not to overbake, as this can dry them out.
What Can I Use Instead of Sultanas in the Filling?
Answer: If you don’t have or prefer not to use sultanas, you can substitute them with other dried fruits like raisins, dried cranberries, or chopped dried apricots. Chocolate chips are also a popular alternative for a sweeter filling.
I hope you enjoyed this blog post and learned how to make Mary Berry’s cinnamon rolls recipe step by step. This is a classic and delicious recipe that will make your mouth water and your kitchen smell amazing. You can easily make these rolls at home with simple ingredients and enjoy them for any occasion. They are soft, fluffy, and filled with a buttery cinnamon sugar mixture that melts in your mouth. They are also topped with a sweet glaze that adds a touch of extra sweetness and flavor.