Jamie Oliver Cinnamon Rolls

I wasn’t expecting to fall in love with these cinnamon rolls. Not like this. The recipe? Jamie Oliver Cinnamon Rolls. The result? A soft, tangled mess of warm, spiced bread and sticky sweetness that made the whole kitchen smell like December mornings and old family stories. There’s cranberry in the filling—yeah, really—and orange zest too. Hits you like a little punch of sunshine. Didn’t see that coming. (inspired by Jamie Oliver)

Ingredients Needed

For the dough:

• 2 packets of fast-action yeast (7 g each)
• 2 cups of milk, warmed just enough to feel like a bath you’d almost get into
• 3 eggs (you’ll use them in stages, don’t worry)
• 5 cups plain or light spelt flour, plus a bit extra for when things get sticky
• 1 ½ cups wholemeal flour
• Just a whisper of ground cinnamon
• 2/3 cup butter, soft enough to leave a thumbprint
• 2/3 cup caster sugar
• A few tablespoons of apricot jam—or honey, if you prefer

For the filling:

• A good handful and a half of dried cranberries (about 1 ½ cups)
• Zest from three oranges (trust me—don’t skip this)
• Another 2/3 cup of butter, soft and lazy
• 2/3 cup soft brown sugar
• 6 teaspoons cinnamon (yes, six)

How To Make Jamie Oliver Cinnamon Rolls

1. Starting out: Dissolve the yeast into the milk. It should feel warm, not hot—like your skin under sunlight. Crack in one egg and whisk. Nothing fancy. In another bowl, sift the flours, cinnamon, and a small pinch of salt. Rub the butter in with your fingers until the whole thing looks like clumped sand after a wave.
2. Bringing it together: Stir the flour mix and sugar into your milky-yeast bowl. Add another egg. Stir again until it starts behaving like dough. Then get your hands in there—knead it until it feels right. Smooth, elastic. About 5 minutes should do. Cover it. Let it rise somewhere it can be lazy and warm. 30 minutes. Have a cup of tea.
3. Filling prep: While the dough rises, chop the cranberries. Grate the orange zest. Mash them together with butter, brown sugar, and cinnamon. It smells like something ancient and festive.
4. Rolling: Dough risen? Good. Split it in two. Roll each piece out into a rectangle. Not too perfect. Spread that filling like you mean it. Roll each one up. You’ll end up with two snug, sugary logs. Cut into slices—an inch thick or so—and press them onto lined trays. Flatten them slightly. Cover, and let them puff again for 20 minutes.
5. Baking: Oven to 220°C. Last egg—beat it and brush it over the rolls. A sprinkle of sugar on top like fairy dust. Bake for 15 to 18 minutes. The smell will tell you when they’re done. Let them cool, just a little.
6. Glaze time: While still warm, brush with jam or honey. Not too neat. Let it drip and shine.

Why I Love This Recipe

I made these on a grey Saturday morning, thinking they’d be “nice.” But they became a whole moment. The scent got into the hallway. My neighbor knocked to ask what was cooking. We shared one on a paper towel by the front door. That filling—sharp orange, deep cranberry—it’s not subtle. It sticks with you. That’s what makes it brilliant.

Recipe Tips

• If the milk’s too hot, your yeast will sulk. Think bathwater.
• Kneading is about feel. You’ll know when it stops sticking and starts bouncing.
• No cranberries, Use what’s hiding in your cupboard. Raisins. Dried cherries. Go wild.
• Nutmeg’s lovely here. So is cardamom, if you want to be a bit fancy.
• For the glaze—maple syrup works in a pinch. Even marmalade if you’re brave.

How To Store This Jamie Oliver Cinnamon Rolls

• At Room Temperature: They’re best fresh, but if you must—store in a tin or something sealed. A couple of days, max.
• In the Fridge: Tuck them in an airtight box. Three days. Maybe four if you don’t mind them a bit firm.
• In the Freezer: Wrap tight. First plastic, then a freezer bag. They’ll keep for three months. Thaw in the fridge overnight.
• Reheating: Oven’s best. 175°C, ten minutes under foil. Or just zap in the microwave for 25 seconds and pretend you made them fresh.

Let’s Answer a Few Questions! (FAQs)

Can I use a different flour?
Yep. All-purpose works fine. Whole wheat too—just expect a bit more chew.

No cranberries in the cupboard. What now?
Raisins, dried cherries, chopped dates… even figs. Use your gut.

How will I know the dough’s risen enough?
It should look puffed and feel soft when you poke it. If it’s still flat, give it more time—or check your yeast.

Can I prep this the night before?
Sure can. Just let the dough rise in the fridge. Bring it back to room temp before rolling.

The rolls stuck to the paper. Why?
Probably too much goo or not enough flour when rolling. Next time, grease the paper. It helps.

Nutrition Facts (per serving)

• Calories: 250
• Carbs: 40g
• Protein: 3g
• Fat: 8g
• Sugar: 25g
• Fibre: 1g
• Sodium: 200mg

Try More oliver:

• Jamie Oliver Rhubarb Upside-down Cake Recipe
• Jamie Oliver Gingerbread Cake
• Jamie Oliver Rocky Road