These delicious Jamie Oliver Cinnamon Rolls are the ultimate treat—soft, fluffy, and packed with warm cinnamon-spiced filling. With a zesty twist of orange and sweet cranberries, they’re perfect for a cozy breakfast or afternoon indulgence. Made from simple ingredients, these rolls are easy to prepare and finished with a glossy apricot glaze for irresistible sweetness.
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🤎 Why You’ll Love This Cinnamon Rolls Recipe:
- Delicious Flavor Mix: The dried cranberries and orange zest give these cinnamon rolls a special fruity taste that’s different from regular ones.
- Soft and Fluffy Rolls: The dough has milk and butter, making the rolls super soft and fluffy.
- Easy Recipe Steps: The instructions are simple to follow, so anyone can make these rolls, even if you’re new to baking.
- Great Anytime: You can enjoy these cinnamon rolls warm or cold. They go well with many drinks and sides, perfect for any time.
- Pretty and Tasty: Brushing them with apricot jam or honey makes the rolls shiny and extra tasty, making them look and taste amazing.
🥚 Jamie Oliver Cinnamon Rolls Ingredients
- 2 x 7 g sachets of fast-action yeast
- 2 cups (500 ml) lukewarm milk
- 3 large eggs
- 5 cups (650 g) plain or light spelt flour, plus extra for dusting
- 1 1/2 cups (200 g) wholemeal flour
- 1 pinch ground cinnamon
- 2/3 cup (150 g) unsalted butter, at room temperature
- 2/3 cup (150 g) caster sugar
- 3 tablespoons apricot jam or runny honey
For The Filling:
- 1 1/2 cups (225 g) dried cranberries
- Zest of 3 oranges
- 2/3 cup (150 g) unsalted butter, at room temperature
- 2/3 cup (150 g) soft brown sugar
- 6 teaspoons ground cinnamon
🍩 How To Make Jamie Oliver Cinnamon Rolls
- Prepare the Dough: In a large bowl, dissolve the yeast in warm milk, stirring with a whisk. Beat 1 egg and add it to the mixture. Stir well.
- Mix Dry Ingredients: Sift together the plain flour, wholemeal flour, ground cinnamon, and a small pinch of sea salt. Add the room temperature butter to the dry mixture and use your hands to crumble it.
- Combine Wet and Dry Ingredients: Add the flour mixture and caster sugar to the milk mixture. Beat and add another egg, stirring to form a dough.
- Knead the Dough: Stir until the dough comes cleanly from the edge of the bowl. Knead on a floured surface for about 5 minutes, or until smooth. Return the dough to the bowl, cover with oiled clingfilm, and leave to rise at room temperature for 30 minutes.
- Prepare the Filling: Chop the cranberries and grate the orange zest. Combine with room temperature butter, soft brown sugar, and ground cinnamon in a bowl. Set aside.
- Roll Out the Dough: Once the dough has risen, divide it in half. Place each half on a lightly floured surface and roll it out to a 12 x 16-inch (30 x 40 cm) rectangle. Spread the filling over each rectangle.
- Shape the Rolls: Roll each piece of dough into a wide cylinder. Cut them into 1-inch (2.5 cm) slices. Line two baking trays with baking paper and lay the cinnamon rolls on top, pressing each one so they spread out slightly. Cover with oiled clingfilm and leave to rise for 20 minutes.
- Bake the Rolls: Preheat the oven to 220ºC (gas mark 7). Beat the remaining egg and brush it over the cinnamon rolls, then sprinkle with a tiny pinch of sugar. Bake for 15 to 18 minutes, until golden brown. Leave to cool on a wire rack.
- Glaze and Serve: Brush the warm rolls with warmed apricot jam or honey to glaze. Serve warm or cold.
💭 Recipe Tips
- Warm Milk Temperature: Make sure the milk is lukewarm, around 100°F (38°C). Too hot can kill the yeast, and too cold can slow down the rising process.
- Proper Kneading: Knead the dough until it’s smooth and elastic, about 5 minutes. This helps develop the gluten, giving the rolls a nice, chewy texture.
- Even Rolling: Roll out the dough evenly to ensure the filling is spread uniformly. This prevents some rolls from being too dry or too sticky.
- Second Rise: Don’t skip the second rise after shaping the rolls. This step makes the rolls fluffy and light.
- Glazing: Brush the warm rolls with apricot jam or honey right after baking. This gives them a beautiful shine and adds a touch of sweetness.
🍹 What To Serve With Cinnamon Rolls?
Those tasty Cinnamon rolls pair well with fresh fruit salad, scrambled eggs, bacon, and coffee. They also can be served alongside yogurt, orange juice, a smoothie, and tea for a delicious breakfast.
🎚 How To Store Leftovers Cinnamon Rolls?
- Refrigerate: Put the cinnamon rolls in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the cinnamon rolls in plastic wrap and put them in a freezer bag. Freeze for up to 3 months. Make sure th thow them in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Cinnamon Rolls?
- In The Oven: Preheat the oven to 350°F (175°C). Place the cinnamon rolls on a baking sheet and cover with foil. Heat for 10-15 minutes until warm.
- In The Microwave: Place a cinnamon roll on a microwave-safe plate. Microwave on high for 20-30 seconds until warm.
FAQ’S:
Can I Use A Different Type Of Flour?
Yes, you can use all-purpose flour if you don’t have plain or light spelt flour. You can also use whole wheat flour instead of wholemeal flour, but it might be a bit denser.
What If I Don’t Have Dried Cranberries?
You can use other dried fruits like raisins, currants, or chopped dried apricots instead of dried cranberries. It will still taste good.
How Do I Know When The Dough Has Risen Enough?
The dough should double in size in about 30 minutes in a warm place. If it’s not rising, check if the yeast is fresh and if the milk was the right temperature.
Can I Make The Dough Ahead Of Time?
Yes, you can make the dough the night before. After kneading, cover it with clingfilm and put it in the fridge. Let it warm up to room temperature before rolling it out and adding the filling.
How Can I Prevent The Rolls From Sticking To The Baking Paper?
Use enough flour when rolling out the dough and spreading the filling. You can also lightly grease the baking paper with butter or cooking spray.
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- Jamie Oliver Vegan Chocolate Brownies
- Jamie Oliver Croissant Bread And Butter Pudding
- Jamie Oliver Lemon Curd Tart
Jamie Oliver Cinnamon Rolls Nutrition Facts
- Calories: 250
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 200mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 3g
Jamie Oliver Cinnamon Rolls
Description
Jamie Olive Cinnamon Rolls are made with fast-action yeast, lukewarm milk, free-range eggs, plain flour, wholemeal flour, ground cinnamon, unsalted butter, caster sugar, apricot jam, dried cranberries, oranges, and soft brown sugar. This easy Cinnamon Rolls recipe creates a delicious dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 16 people.
Ingredients
For The Filling:
Instructions
- Prepare the Dough: In a large bowl, dissolve the yeast in warm milk, stirring with a whisk. Beat 1 egg and add it to the mixture. Stir well.
- Mix Dry Ingredients: Sift together the plain flour, wholemeal flour, ground cinnamon, and a small pinch of sea salt. Add the room temperature butter to the dry mixture and use your hands to crumble it.
- Combine Wet and Dry Ingredients: Add the flour mixture and caster sugar to the milk mixture. Beat and add another egg, stirring to form a dough.
- Knead the Dough: Stir until the dough comes cleanly from the edge of the bowl. Knead on a floured surface for about 5 minutes, or until smooth. Return the dough to the bowl, cover with oiled clingfilm, and leave to rise at room temperature for 30 minutes.
- Prepare the Filling: Chop the cranberries and grate the orange zest. Combine with room temperature butter, soft brown sugar, and ground cinnamon in a bowl. Set aside.
- Roll Out the Dough: Once the dough has risen, divide it in half. Place each half on a lightly floured surface and roll it out to a 12 x 16-inch (30 x 40 cm) rectangle. Spread the filling over each rectangle.
- Shape the Rolls: Roll each piece of dough into a wide cylinder. Cut them into 1-inch (2.5 cm) slices. Line two baking trays with baking paper and lay the cinnamon rolls on top, pressing each one so they spread out slightly. Cover with oiled clingfilm and leave to rise for 20 minutes.
- Bake the Rolls: Preheat the oven to 220ºC (gas mark 7). Beat the remaining egg and brush it over the cinnamon rolls, then sprinkle with a tiny pinch of sugar. Bake for 15 to 18 minutes, until golden brown. Leave to cool on a wire rack.
- Glaze and Serve: Brush the warm rolls with warmed apricot jam or honey to glaze. Serve warm or cold.
Notes
- Warm Milk Temperature: Make sure the milk is lukewarm, around 100°F (38°C). Too hot can kill the yeast, and too cold can slow down the rising process.
- Proper Kneading: Knead the dough until it’s smooth and elastic, about 5 minutes. This helps develop the gluten, giving the rolls a nice, chewy texture.
- Even Rolling: Roll out the dough evenly to ensure the filling is spread uniformly. This prevents some rolls from being too dry or too sticky.
- Second Rise: Don’t skip the second rise after shaping the rolls. This step makes the rolls fluffy and light.
- Glazing: Brush the warm rolls with apricot jam or honey right after baking. This gives them a beautiful shine and adds a touch of sweetness.
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