Copycat Mary Berry’s Cinnamon Rolls Recipe

6

While Mary Berry is best known for her luscious cakes and signature desserts, her classic approach to baking inspires cinnamon rolls that are nothing short of perfection. Soft, fluffy, with just the right amount of buttery sweetness and warming cinnamon spice, these Mary Berry’s Cinnamon Rolls are a testament to the magic of homemade baking.

How to make Mary Berry Cinnamon Rolls

Mary Berry’s Cinnamon Rolls are a classic sweet baked treat inspired by recipes from Mary Berry—known for her simple, reliable approach to home baking. They’re soft, fluffy rolls made from a lightly enriched yeast dough, rolled out and filled with a buttery cinnamon-sugar mixture, then spiraled, baked, and often topped with icing.

Ingredients

For the Dough:

• 500g (4 cups) strong white bread flour
• 7g (1 packet) fast-acting yeast
• 2 tbsp caster sugar (or granulated sugar if preferred)
• 1/2 tsp fine salt
• 300ml (1 1/4 cups) whole milk, warmed slightly
• 50g (3 1/2 tbsp) unsalted butter, melted
• 1 large egg

For the Cinnamon Filling:

• 100g (1/2 cup) soft brown sugar
• 2 tsp ground cinnamon
• 50g (3 1/2 tbsp) unsalted butter, softened

For the Glaze (Optional):

• 120g (1 cup) icing sugar (powdered sugar)
• 2–3 tbsp milk or water
• 1/2 tsp vanilla extract

Instructions

1. Prepare the Dough

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt. Make sure the salt and yeast are placed on opposite sides of the bowl initially, to ensure the yeast remains active.
2. In a small saucepan, gently heat the milk until it is lukewarm (not too hot, as it will kill the yeast). Combine the warmed milk with the melted butter and beaten egg.
3. Gradually pour the wet mixture into the dry ingredients while stirring with a wooden spoon or mixing with your hand.
4. Once a dough forms, transfer it to a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 5–6 minutes).
5. Place the dough in a lightly greased bowl, cover it with a damp tea towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it has doubled in size.

2. Prepare the Filling

1. While the dough is rising, mix the soft brown sugar and cinnamon in a small bowl.
2. Set the softened butter aside, as you’ll spread it onto the dough before sprinkling on the cinnamon-sugar mixture.

3. Assemble the Cinnamon Rolls

1. Once the dough has risen, punch it down gently to release any air bubbles.
2. Roll the dough out on a floured surface into a large rectangle, approximately 50cm x 30cm (20in x 12in).
3. Spread the softened butter evenly over the surface of the dough.
4. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
5. Starting from the long edge, tightly roll the dough into a cylinder. Pinch the seam to seal it.
6. Use a sharp knife or unflavored dental floss to slice the roll into even pieces, about 2.5–3cm (1–1.5 in) thick.

4. Second Rise

1. Arrange the rolls, cut side up, in a greased or parchment-lined baking tray (a 9×13-inch pan works great). Be sure to leave a little space between each roll, as they will expand during the second proof.
2. Cover the tray with a clean tea towel and let the rolls rise for another 30–45 minutes, until they’re puffy and almost doubled in size.

5. Bake the Cinnamon Rolls

1. Preheat your oven to 190°C (375°F) or 170°C for fan ovens.
2. Bake the rolls in the center of the oven for 20–25 minutes, or until golden brown on top. If you notice the rolls browning too quickly, cover them with aluminum foil during the last 5–8 minutes of baking.
3. Once baked, remove from the oven and allow to cool for 5–10 minutes before adding the glaze.

6. Prepare the Glaze

1. In a small bowl, whisk together the icing sugar, milk (or water), and vanilla extract until smooth. Adjust the consistency as needed—you want a drizzle-able glaze, but not too runny.
2. Drizzle the glaze generously over the warm cinnamon rolls. Serve immediately and savor the gooey, sweet goodness!

Helpful Tips for Perfect Mary Berry Cinnamon Rolls

• Be Patient with Proofing: To ensure your cinnamon rolls are fluffy, give the dough enough time to rise. The warmer your kitchen, the faster the dough will rise.
• Don’t Overheat the Milk: If it’s too hot, it could kill the yeast. Aim for a lukewarm temperature, around 37°C (98°F).
• Roll Tightly: When rolling the dough with the filling, ensure a snug roll to keep the layers intact.
• Use Dental Floss to Slice Rolls: For even and clean cuts, wrap unflavored dental floss around the dough log, cross the ends, and pull. This prevents the rolls from being squished.
• Make Ahead Option: You can prepare the rolls the night before, arrange them in the pan, and refrigerate overnight. Let them come to room temperature for about an hour in the morning before baking.

What to serve with

Mary Berry’s cinnamon rolls are divine on their own—soft, flavorful, and drizzled with sweet glaze. However, pairing them with the right accompaniments can turn an already delightful treat into an unforgettable experience.

1. Classic Coffee or Tea

Mary Berry’s Cinnamon Rolls and warm beverages are a match made in dessert heaven. The aromatic spices and sweetness of the rolls pair beautifully with a warm drink that balances the richness.

• Coffee: A hot cup of black coffee, cappuccino, or a latte complements the sweetness of the glaze and cinnamon while offering a slightly bitter contrast. Coffee with a hint of cinnamon or vanilla can amplify the flavor pairing even more.
• Tea: Serve with Earl Grey, English Breakfast, or chai for a spiced-up pairing. Herbal teas like chamomile or peppermint also work if you prefer lighter flavors.

2. Fresh Fruit or Fruit Salad

The natural sweetness and slight tartness of fresh fruit cut through the richness of the Mary Berry’s Cinnamon Rolls, making it an excellent pairing for variety.

• Fruit Choices: Serve with seasonal berries (strawberries, raspberries, blueberries), sliced apples, oranges, or even a mix of tropical fruits like pineapple and mango.
• Fruit Salad Idea: Toss a variety of fruits in a drizzle of honey or a squeeze of lemon juice for a refreshing, flavorful side.

3. Whipped Cream or Vanilla Ice Cream

If you’re turning Mary Berry’s Cinnamon Rolls into a dessert, dollops of whipped cream or scoops of vanilla ice cream are a luxurious touch. The contrast between warm rolls and chilled ice cream creates a dreamy combination.

• Try spiced whipped cream by adding a pinch of cinnamon or nutmeg to complement the roll’s flavors.
• For ice cream lovers, consider flavors like salted caramel, cinnamon, or even coffee ice cream for a unique pairing.

Ingredients Substitutes

Mary Berry’s cinnamon rolls are a classic, but sometimes you might need to adjust the recipe based on dietary restrictions, ingredient availability, or personal preferences.

1. Flour Substitutes

Original Ingredient: Strong White Bread Flour

Bread flour contains higher protein, which helps the dough develop structure and chewiness. However, there are alternatives:

• All-Purpose Flour (Plain Flour): If you don’t have bread flour, you can use all-purpose flour. The rolls may be slightly less chewy, but they’ll remain soft and tender.
• Whole Wheat Flour: For added fiber and a nutty flavor, swap up to 50% of the bread flour with whole wheat flour. Avoid using 100% whole wheat flour, as it can make the dough dense.
• Gluten-Free Flour Blend: For a gluten-free version, use a gluten-free all-purpose flour blend with xanthan gum (or add 1 tsp xanthan gum if it’s not included). Note: The texture may be slightly different, but it’s great for those who are gluten intolerant.

2. Yeast Substitutes

Original Ingredient: Fast-Acting Yeast (7g packet)

Yeast is essential for helping the Mary Berry’s Cinnamon Rolls rise and become soft and fluffy, but you can try other options if necessary.

• Active Dry Yeast: Use the same quantity, but make sure to activate the yeast in warm milk (around 37°C/98°F) with a pinch of sugar for 5–10 minutes until frothy before adding it to the flour.
• Sourdough Starter: Substitute the yeast with 150g of active sourdough starter. Reduce the overall liquid and flour amounts slightly to balance the dough consistency. Keep in mind that sourdough takes longer to proof.
• Baking Powder/Baking Soda: If you want to avoid yeast altogether (for example, if you’re short on time), you can use a leavening agent like baking powder or baking soda. However, the texture will transform slightly, becoming more like soft biscuits rather than traditional cinnamon rolls.

3. Milk Substitutes

Original Ingredient: Whole Milk

Milk gives the dough moisture and richness, but there are plenty of non-dairy and lighter alternatives:

• Non-Dairy Milk: Unsweetened almond milk, oat milk, soy milk, or coconut milk all work well as dairy-free alternatives. Be sure to use slightly warm milk for proofing.
• Water: In a pinch, you can replace the milk with warm water. While the dough won’t be as rich, it will still be soft and fluffy.
• Buttermilk: If you want tangy richness, swap whole milk for buttermilk. It adds extra moisture and flavor to the dough.

4. Butter Substitutes

Original Ingredient: Unsalted Butter

Butter contributes to the richness of both the dough and the filling, but there are alternatives for those with dietary needs.

• Margarine: This is the easiest and most similar substitute to butter, especially for vegan diets.
• Coconut Oil: Softened or melted coconut oil can replace butter in a 1:1 ratio. Choose refined coconut oil if you don’t want a coconut flavor.
• Vegetable Oil: Use 80–90% of the butter weight, since oil is 100% fat (while butter contains water). For example, if the recipe calls for 50g of butter, use 40–45g of oil.
• Applesauce (for Reduced Fat): Replace up to half the butter in the dough with unsweetened applesauce for a lower-fat version.

5. Egg Substitutes

Original Ingredient: 1 Large Egg

Eggs contribute to structure and tenderness, but you can swap them out to make the recipe egg-free.

• Flaxseed Egg: Mix 1 tbsp ground flaxseed with 2.5 tbsp water and let it sit for 5 minutes to gel. This works well as a binder.
• Chia Seed Egg: Similar to flax, mix 1 tbsp chia seeds with 2.5 tbsp water and let it thicken.
• Unsweetened Applesauce: Use 1/4 cup applesauce as a direct swap for 1 egg.
• Vinegar + Baking Soda: Combine 1 tbsp vinegar (apple cider or white) with 1 tsp baking soda to replicate the leavening effect of an egg.

Final Thoughts

Mary Berry’s cinnamon rolls are truly worth every step, rewarding you with a plateful of soft, buttery, and aromatic treats. Inspired by Mary Berry’s classic baking principles, they’re perfect for any occasion—or just because you deserve a little indulgence.

More Recipes:

• Viral Raspberry Danish Latte Recipe