Paul Hollywood Cinnamon Rolls Recipe

Paul Hollywood Cinnamon Rolls Recipe is one of those baked goods that makes your whole house smell like a dream. These rolls are soft, fluffy, and packed with a warm cinnamon-sugar filling. Then you top them with a thick, creamy frosting, and every bite feels like a warm hug on a cold morning.

Paul Hollywood is a famous British baker who is known for his no-nonsense approach to bread and pastry. His style is all about getting the dough just right, soft, pillowy, and full of flavor. His cinnamon roll method focuses on a proper double rise, which gives the rolls that bakery-style texture you can not stop thinking about.

People fall in love with these rolls because they are chewy on the outside, soft on the inside, and loaded with buttery cinnamon filling. The cream cheese icing on top takes it to a whole new level. Once you pull a tray of these out of the oven, good luck keeping anyone away from them.

This is a tried-and-approved copycat recipe inspired by Paul Hollywood’s technique. It is not the official recipe, but every detail has been carefully worked through before sharing it here. You can count on it to deliver real, delicious results every single time.

What Do Paul Hollywood Cinnamon Rolls Taste Like?

These cinnamon rolls are hard to describe, but I will do my best. The dough is rich and buttery with a hint of vanilla. It is soft and fluffy on the inside, with a little bit of chew. The filling is warm and sweet, made with brown sugar and cinnamon, creating the beloved gooey center.

The cream cheese icing on top adds a slight tang that perfectly balances the sweetness. When you eat one fresh out of the oven, the icing melts into the warm rolls and soaks into every corner. They taste sweet, buttery, warm, and just right with spice. The cinnamon flavor is balanced, not too strong or too light.

You will want to keep coming back for more, even if you feel full.

Paul Hollywood Cinnamon Rolls Ingredients

For the Dough:

Warm Milk (1 cup): This wakes up the yeast. It should feel warm (about 110°F), but not hot. Whole milk tastes best, but 2% milk is fine too. You can use oat or almond milk for a dairy-free option.

Granulated Sugar (¼ cup): This feeds the yeast and adds sweetness. You can replace it with cane sugar for the same amount.

Active Dry Yeast (2 and ¼ teaspoons): This helps the dough rise and makes the rolls fluffy. Do not use instant yeast. Check the label for active dry yeast.

All-Purpose Flour (4 and ⅔ cups): This is the main ingredient for the dough. Using a kitchen scale gives better results than measuring cups. Bread flour can make the dough chewier.

Light Brown Sugar (⅓ cup): This adds extra sweetness and moisture. Dark brown sugar works too; break up any lumps.

Salt (1½ teaspoons): This balances the sweetness and strengthens the dough. Use sea salt or kosher salt if needed.

Ground Cinnamon (½ teaspoon): This adds a hint of spice. You can skip it for a plain flavor.

Unsalted Butter, melted (½ cup): This adds richness and makes the dough soft. Salted butter is fine too, reduce the added salt a little. Coconut oil can be used as a dairy-free option.

Large Egg (1): The egg adds structure and richness. You can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as a plant-based option.

Vanilla Extract (1 tablespoon): This adds a warm, sweet flavor. Pure vanilla is best, but you can also use vanilla paste in the same amount.

For the Filling:

Light Brown Sugar (½ cup): This adds a sweet layer to each roll. Dark brown sugar gives a richer flavor if you prefer that.

Ground Cinnamon (1 and ½ tablespoons): This is the main flavor in the filling. You can add a pinch of cardamom or allspice for extra spice.

Very Soft Butter (6 tablespoons): This is spread on the dough before adding the filling. The butter should be very soft, almost melted, to avoid tearing the dough. Vegan butter works too.

For the Cream Cheese Icing:

Softened Butter (2 tablespoons): This adds richness to the icing. Use it at room temperature.

Cream Cheese (4 oz / softened): This gives the icing a thick texture and slight tang. It needs to be soft, not cold. Dairy-free cream cheese can replace it for a non-dairy option.

Pinch of Salt: A small amount balances the sweetness.

Vanilla Extract (1 teaspoon): This adds flavor to the icing.

Powdered Sugar (2 cups): This sweetens the icing and helps it be smooth. Sift it to remove lumps.

Milk (1 to 2 tablespoons): Use this to adjust the icing thickness. Less gives a thicker icing, more makes it pourable. Non-dairy milk works well too.

Essential Kitchen Tools and Equipment

1. Stand mixer with dough hook: This makes kneading quick and easy.
2. Large mixing bowls: Use these for preparing dough and filling.
3. Kitchen scale: This helps you measure flour accurately.
4. Measuring cups and spoons: These are for measuring smaller amounts.
5. Rolling pin: This rolls out the dough evenly.
6. Pastry mat or clean counter: These provide a good surface for rolling.
7. Tailor’s tape or ruler: Use this to check that the dough is 12×24 inches.
8. Unwaxed dental floss or string: This cuts the rolls without squishing them.
9. 9×13 inch baking dish: This is the standard pan size for the recipe.
10. Spatula or butter spreader: Use this to spread butter and filling evenly.
11. Hand mixer or whisk: This is for mixing the cream cheese icing.
12. Plastic wrap or kitchen towel: Use this to cover the dough while it rises.

How to Make Paul Hollywood Cinnamon Rolls

1. Activate the Yeast: Pour 1 cup of warm milk (about 110°F) into the bowl of your stand mixer. If the bowl is cold, warm it by running hot water through it, then dry it. Add ¼ cup of granulated sugar and 1 packet (2 and ¼ teaspoons) of active dry yeast. Stir gently and set aside for about 5 minutes.

2. See bubbles on top: This means the yeast is active. If nothing happens after 5 minutes, the yeast may be old or the milk too hot. Start over with fresh yeast.

3. Mix the Dry Ingredients: In a large bowl, combine 4 and ⅔ cups of all-purpose flour, ⅓ cup of light brown sugar (breaking up any lumps with your fingers), 1 and ½ teaspoons of salt, and ½ teaspoon of cinnamon. Stir well and set aside.

4. Combine and Knead the Dough: Melt ½ cup of butter in the microwave at 50% power in 10- to 15-second bursts. Let it cool slightly. Add the melted butter, one large egg, and 1 tablespoon of vanilla extract to the yeast mixture.

5. Slowly add the dry ingredients to the mixer: Start on low speed until the dough comes together and looks shaggy. Then increase to medium speed and knead for 8 to 10 minutes. The dough should feel tacky but not stick to clean, dry fingers, and it should look smooth.

6. First Rise: Lightly oil a large bowl. Put the dough in the bowl and flip it over once so the oiled side is on top. Cover loosely with plastic wrap or a kitchen towel. Place the bowl in a warm area and let the dough rise for 1 and ½ to 2 hours, or until it doubles in size. Don’t rush this step; it helps build flavor and a soft texture.

7. Make the Filling: While the dough rises, mix 1/2 cup light brown sugar with 1 and ½ tablespoons ground cinnamon in a medium bowl. Stir with a fork until combined. You can also add finely chopped toasted pecans, orange zest, or a pinch of cardamom if you want.

8. Roll Out the Dough: Once the dough has doubled, turn it out onto a floured surface. Roll it into a 12×24-inch rectangle. Place the slightly dried side of the dough face down on the counter to help it stay in place as you roll.

9. Add Butter and Filling: Take 6 tablespoons of very soft butter and dot it over the dough. Spread it into an even layer with a spatula, reaching three edges of the dough but leaving about half an inch of one short edge bare to help seal the roll. Sprinkle the cinnamon sugar filling evenly over the buttered surface. Spread gently with your hands for an even coat.

10. Roll and Cut: Starting from the long edge opposite the bare end, roll the dough into a tight log. Use your hands and forearms to keep the roll firm as you go. Mark the log into 2-inch sections with a knife before cutting. To cut the rolls without flattening them, slide unwaxed dental floss under the log, cross it over the top, and pull tight to slice through.

11. Shape the Rolls: Take each roll and gently push up the center from the bottom with your thumb, then pinch the bottom closed. This makes the spiral center pop up higher. Place the rolls in a lightly buttered 9×13-inch baking dish, leaving space between each roll so they can puff up.

12. Second Rise: Cover the baking dish loosely and let the rolls rise in a warm area for about 1 hour. They should look puffy. Preheat your oven to 350°F while the rolls rise.

13. Bake the Rolls: Once the rolls are puffy, place them in the preheated oven. Bake for 20 to 25 minutes, or until golden on top and cooked through. They should not look doughy in the center.

14. Make the Cream Cheese Icing: While the rolls bake, beat 2 tablespoons of softened butter and 4 oz of softened cream cheese together in a bowl. Add a pinch of salt and 1 teaspoon of vanilla. Mix well. Slowly add 2 cups of powdered sugar, mixing on low speed. Add 1 to 2 tablespoons of milk to reach your preferred consistency.

Mix on medium speed until smooth and creamy.

15. Frost and Serve: As soon as the rolls come out of the oven, spread about one-third of the icing over the top. It will melt into the warm rolls. Add more icing as desired. Serve warm for the best experience.

Helpful Tips for Perfect Cinnamon Rolls Every Time

Check Your Yeast Before You Start: If your yeast doesn’t foam in the warm milk and sugar mixture after 5 minutes, it’s bad. Throw it away and try again. Using old yeast is the main reason cinnamon rolls don’t rise.

Weigh Your Flour: Use a kitchen scale to measure flour (560 g). This gives better results than measuring by volume. Too much flour makes the dough stiff and dry. The dough should feel soft and slightly sticky, not stiff.

Don’t Skip the Double Rise: The first rise helps develop structure and flavor. The second rise after shaping makes the rolls light and fluffy. Skipping either rise results in dense, heavy rolls.

Use Very Soft Butter: The butter for the filling should be almost melted. It needs to be soft enough that a light touch leaves a mark. If it’s too firm, it will tear the dough. If it’s fully melted, it will spill over the edges.

Use Dental Floss to Cut: A knife can squish the rolls and ruin their shape. Dental floss or kitchen string cuts cleanly and maintains the spiral shape.

Soften Your Cream Cheese and Butter for Icing: Cold cream cheese or butter will make your icing lumpy. Let them sit out at room temperature for at least 30 minutes before using.

Don’t Overbake: Take the rolls out when they start to turn golden on top. Overbaking dries them out. If they look pale but feel firm in the middle, that’s fine. They will continue cooking a bit longer in the hot pan.

Warm Spot for Rising: Yeast works best in a warm place. A cold kitchen slows things down. A good tip is to set your oven to the lowest setting, then turn it off and let the dough rise in the residual heat.

Alternative Baking Methods to Try

These Paul Hollywood Cinnamon Rolls are best made in a standard oven, but there are a couple of other ways to bake them if you need to.

Using a Dutch Oven: You can bake these rolls in a large Dutch oven. After the second rise, place the rolls inside, cover with the lid, and bake at 350°F. Remove the lid for the last 5 to 7 minutes to let the tops brown. This method traps steam inside, keeping the rolls extra moist.

Overnight Method (Cold Proof): After shaping and placing the rolls in the pan, cover them tightly with plastic wrap and refrigerate overnight instead of doing the second rise at room temperature. The next morning, take them out and let them sit at room temperature for 30 to 60 minutes before baking.

This is a great option for fresh morning rolls without the early-morning prep.

Best Things to Serve Alongside These Rolls

These rolls create a wonderful morning experience. On the days I make them, I always brew a hot drink and set everything out to enjoy a slow, cozy morning. The warmth of the rolls with a good cup of coffee or a latte is one of my favorite ways to start the day. Hot chocolate or warm spiced apple cider also pairs well with them.

A simple fruit salad with berries and citrus adds a nice, refreshing touch. If I want something heartier, I might make scrambled eggs or a veggie omelet, along with crispy bacon or turkey sausage. I usually include a glass of orange juice or cold milk, along with a side of Greek yogurt with honey and granola, for a tasty mix of flavors and textures.

How to Store and Reheat Leftover Rolls

Once the rolls cool, store them in an airtight container in the refrigerator for 4 to 5 days. If you can, keep the icing separate. If the rolls are frosted, cover them tightly with plastic wrap.

You can freeze the rolls before or after baking. To freeze before baking, shape the rolls, freeze them until solid, then put them in a zip-lock bag. Thaw in the fridge overnight, let them rise, and then bake.

To freeze after baking, let the rolls cool completely. Wrap each roll in plastic wrap and place them in a freezer-safe bag for up to 2 months.

How to Prepare These Rolls in Advance

To prepare the rolls overnight, follow all steps until they are in the baking dish. Cover with plastic wrap and refrigerate. In the morning, let them sit at room temperature for 45 to 60 minutes before baking.

To reheat, microwave one or two rolls for 20 to 30 seconds. For a whole pan, cover with foil and warm at 300°F for 10 to 15 minutes. Add a splash of milk or butter to keep them moist.

Frequently Asked Questions About This Recipe

1. What makes Paul Hollywood’s cinnamon rolls different from regular ones?

Paul Hollywood’s cinnamon rolls use a method that involves a slow double rise with active dry yeast, not instant yeast. This two-step rising process makes the dough soft, fluffy, and flavorful. The dough should feel tacky, not sticky, which gives the rolls their soft and pillowy texture.

2. Can I use instant yeast instead of active dry yeast in this recipe?

It’s best to use active dry yeast for this recipe. Instant yeast only allows for one rise, while active dry yeast supports both the first and second rises, helping the rolls become light and airy.

3. Why did my cinnamon rolls not rise?

The most common reason is inactive yeast. Always check if your yeast is fresh and ensure the milk is around 110°F. Milk that is too hot can kill the yeast, and milk that is too cold won’t activate it. Also, let the dough rise in a warm place; a cold room can stop the rise.

4. Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. This will take about 10 to 12 minutes of kneading on a lightly floured surface, but the result will be the same. You can also use a hand mixer with dough hooks, but you will need to hold the bowl steady during kneading.

5. How do I know when the rolls are done baking?

The rolls are done when the tops are light golden brown, and the center is not raw or wet. You can use an instant-read thermometer; the internal temperature should reach about 190°F. Avoid overbaking, as this can dry out the dough and make the rolls tough instead of soft.

Paul Hollywood Cinnamon Rolls Recipe makes mornings enjoyable. Each soft, swirled bite is worth the time it takes to prepare them. Try this recipe, I’m sure you will love it. Please leave a comment to share how yours turned out. A rating is also appreciated!