Paul Hollywood Cinnamon Rolls Recipe

Paul Hollywood Cinnamon Rolls are not just another sweet roll recipe. They use the classic bread-making approach of Paul Hollywood to create a soft, buttery bake filled with cinnamon and sugar.

These cinnamon rolls focus on traditional baking techniques, with close attention paid to the dough. Kneading and letting the dough rise are important steps that help create the right texture without relying on shortcuts.

One reason to make this Paul Hollywood Cinnamon Rolls Recipe is the balance between the dough and the filling. The dough needs enough kneading to develop a smooth texture while staying soft and tender. The cinnamon filling adds warm, buttery flavor and just enough sweetness to each spiral.

After shaping, a second rise helps the rolls bake up light and fluffy. This recipe works well when you want homemade cinnamon rolls with proper bakery-style technique.

Follow each stage carefully, and you’ll have soft rolls with golden edges, a fragrant cinnamon center, and a simple sweet finish.

What Are Paul Hollywood Cinnamon Rolls

Paul Hollywood Cinnamon Rolls get their name from Paul Hollywood, the well known British baker and TV personality. This is not a separate style of cinnamon roll. It simply means the rolls follow his baking method and style.

Paul Hollywood became a household name as a judge on The Great British Bake Off, a role he has held since the show started in August 2010.

The word “Hollywood” in the recipe name comes from his real family surname. It has nothing to do with Hollywood, California, and it is not linked to the film industry in any way.

What Cinnamon Is Best for Paul Hollywood Cinnamon Rolls

We all know most home kitchens have a jar of ground cinnamon sitting in the spice cabinet. That is the easiest choice for these rolls. Choosing the right cinnamon is important for these rolls.

Ground Cinnamon – Ground cinnamon works well in this recipe because it mixes easily with butter and brown sugar. I like to use fresh cinnamon for a stronger smell and better flavor. Old cinnamon can taste weak, so check the date before using it.

Ceylon vs. Cassia Cinnamon – Ceylon cinnamon has a mild and slightly sweet taste. Cassia cinnamon has a stronger and spicier flavor. Most store-bought cinnamon is cassia, and it works very well here. I use cassia for a bold flavor and Ceylon for a softer taste.

What Ingredients Are Needed for Paul Hollywood Cinnamon Rolls

I keep the ingredients simple for these cinnamon rolls. Most are easy to find in a home kitchen, and each one helps give the rolls their soft texture and good flavor.

• Strong White Flour – 500g (1 lb 2 oz): Strong white flour gives the dough enough gluten for kneading and rising. This helps the rolls hold their shape while staying soft. Bread flour is a good US substitute. Use 4 cups plus 2 tablespoons bread flour.

• Salt – 1 Teaspoon: Salt adds flavor and helps balance the sweet filling. Keep the salt away from the yeast when adding the dry ingredients. Fine table salt works well for this recipe.

• Dried Yeast – 1 Sachet (7g or ¼ oz): Dried yeast helps the dough rise and become light. Use one 7g packet of active dry yeast. Instant yeast can also be used in the same amount.

• Milk – 300ml (10 fl oz): Milk adds moisture and helps create a soft dough. Whole milk gives a rich result, but 2% milk also works. Use 1¼ cups milk as the US measurement.

• Unsalted Butter – 40g (1½ oz): Butter adds a soft texture and rich flavor to the dough. Unsalted butter keeps the salt level easy to control. Salted butter can replace it, but reduce the added salt slightly.

• Egg – 1 Large: The egg helps bind the dough and adds richness. Use one large egg at room temperature.

Filling & Glaze Ingredients:

• Softened Butter for Filling – 100g (3½ oz): Soft butter helps the cinnamon filling spread over the dough. Let it soften at room temperature before mixing. Margarine can replace the butter in the same 100g (3½ oz) amount.

• Soft Light Brown Sugar – 100g (3½ oz): Brown sugar adds sweetness and a light caramel flavor to the filling. Light brown sugar works best here. Dark brown sugar can replace it in the same 100g (3½ oz) amount.

• Ground Cinnamon – 4 Teaspoons: Four teaspoons give the rolls a clear cinnamon flavor without making the filling too strong. Add 1–2 extra teaspoons for a bolder flavor.

• Icing Sugar – 120g (4¼ oz): Icing sugar makes the quick glaze for the warm rolls. In the US, this is also called powdered sugar or confectioners’ sugar. Use 1 cup as a close volume measure.

• Water – About 2 Tablespoons: Water thins the icing sugar into a smooth glaze. Start with 2 tablespoons and add another teaspoon at a time when a thinner glaze is wanted.

• Oil or Butter for Greasing: A little oil or butter keeps the rolls from sticking to the pan. Use about 1 tablespoon butter or 1 tablespoon neutral oil to grease the pan.

Kitchen Tools Used for This Cinnamon Rolls

1. Large mixing bowl – Holds the dough.
2. Small saucepan – Warms milk and butter.
3. Wooden spoon – Mixes the dough.
4. Measuring cups and spoons – Measures ingredients.
5. Kitchen scale – Weighs flour and butter.
6. Rolling pin – Rolls the dough.
7. Sharp knife – Cuts the rolls.
8. Roasting or baking pan – Holds the rolls.
9. Parchment paper – Helps prevent sticking.
10. Tea towel – Covers the dough.
11. Small bowl – Mixes the filling.
12. Wire rack – Helps cool the rolls.

How to Make Paul Hollywood Cinnamon Rolls at Home

I keep the process simple and take my time with the dough. The kneading and rising help give the rolls a soft texture. Here is how I make them at home.

1. First Make a Soft Dough – Add 500g (1 lb 2 oz) strong white flour to a large bowl. Put 1 teaspoon salt on one side and 7g dried yeast on the other.

Warm 300ml (10 fl oz) milk with 40g butter until the butter melts and the milk feels lukewarm. Pour it into the flour, add 1 large egg, and stir until a soft dough forms.

2. Knead the Dough Until Smooth – Place the dough on a lightly floured surface. Knead it well for about 5 minutes, until it feels smooth and elastic. Place the dough in a bowl, cover it with a damp tea towel, and leave it in a warm place for 1 hour.

3. While It Rises, Make the Cinnamon Filling – Add 100g softened butter, 100g light brown sugar, and 4 teaspoons ground cinnamon to a bowl. Mix everything together until you have a smooth filling that spreads easily over the dough.

4. Roll the Dough Into a Rectangle – Grease a baking pan and line it with parchment paper. Place the risen dough on a lightly floured surface. Roll it out into a rectangle about 14 x 10 inches.

5. Spread the Cinnamon Filling All Over – Spread the butter, brown sugar, and cinnamon mixture over the dough. Take the filling close to the edges so the cinnamon flavor reaches every roll.

6. Roll It Up and Cut Into Rolls – Roll the dough firmly from the long side to form a log. Trim both ends, then cut the log into about 12 equal pieces.

7. Give the Rolls Time to Rise Again – Place the rolls cut side up in the prepared pan, leaving about ½ inch between each one. Cover the pan with a damp tea towel and leave the rolls in a warm place for about 30 minutes.

8. Put the Rolls in a Hot Oven – Preheat the oven to 375°F. Bake the rolls for 25–30 minutes, until the tops are golden brown. When they start to brown too fast, cover them loosely with foil.

9. Drizzle the Warm Rolls With Icing Before Serving – Mix 120g icing sugar with about 2 tablespoons water until smooth. Take the rolls out of the oven and let them cool for a few minutes. Drizzle the icing over the warm rolls, then serve them while the icing is still soft.

My Tips for Soft and Fluffy Paul Hollywood Cinnamon Rolls

• Cut Even Pieces – Try to cut the dough into pieces of the same size. Even pieces bake at a similar rate and give the pan a neat look.

• Do Not Use Too Much Flour – Use only enough extra flour to keep the dough from sticking. Too much flour can make the dough firm and lead to tougher rolls.

• Roll the Dough Firmly – I roll the dough firmly enough to keep the filling in place. Avoid pressing too hard, as this can push the filling out.

• Use Soft Butter – Let the butter soften at room temperature before spreading it over the dough. Soft butter spreads more evenly and gives the filling a smooth layer.

Preparing Paul Hollywood Cinnamon Rolls Ahead of Time

These cinnamon rolls can be prepared ahead to save time on baking day. Prepare the dough, let it rise, then shape the rolls and place them in the baking pan. Cover the pan and refrigerate the shaped rolls overnight.

The next day, take the pan out about 1 hour before baking so the rolls can warm up and finish rising. The cinnamon filling can also be mixed one day ahead and kept ready to use.

This method makes the baking process easier while keeping the rolls soft, fresh, and full of cinnamon flavor.

Common Cinnamon Roll Mistakes I Try to Avoid

Small mistakes can change the texture of cinnamon rolls. I pay close attention to the dough temperature, kneading time, filling, and rising time. These simple fixes can help the rolls bake evenly and stay soft.

1. Hot Milk

Mistake: Using milk that is too hot can weaken the yeast.

Fix: Warm the milk and butter until the butter melts, then let the mixture cool to lukewarm before adding it to the flour and egg.

2. Too Much Extra Flour

Mistake: Adding too much flour can make the dough firm and dry.

Fix: Add only enough flour to handle the dough without excessive sticking. The dough should remain soft and slightly tacky.

3. Uneven Filling

Mistake: Too much filling in some areas can make the rolls unevenly sweet.

Fix: Spread the butter, brown sugar, and cinnamon mixture in one even layer across the dough.

4. Loose Rolling

Mistake: Rolling the dough too loosely can leave large gaps between the cinnamon layers.

Fix: Roll from the long side with steady pressure. Keep the roll firm without pressing down too hard.

5. Filling Leaking Out

Mistake: Soft filling can squeeze out from the sides while rolling or baking.

Fix: Spread the filling evenly and leave a small space around the edges. Roll the dough firmly to keep the filling inside.

6. Overbaking

Mistake: Baking the rolls too long can make them dry.

Fix: Start checking around 25 minutes. Remove them when the tops are golden brown and the center looks fully baked.

My Favorite Ways to Serve Cinnamon Rolls

These cinnamon rolls taste best warm, right after the icing melts into every layer. I like serving them with simple drinks and fresh fruit for a sweet and easy treat. Here are some of my favorite ways to enjoy these cinnamon rolls:

• Fresh Fruit – Serve a warm cinnamon roll with sliced strawberries, blueberries, or apples. The fresh fruit adds a light, juicy contrast to the sweet roll.

• Coffee – A warm cinnamon roll goes well with a cup of coffee. The slightly bitter coffee balances the sweet cinnamon filling and icing.

• Cold Milk – Serve a cinnamon roll with a glass of cold milk. The cool milk pairs nicely with the warm, soft roll and sweet icing.

• Fresh Berries – Add strawberries, raspberries, or blueberries beside the rolls. The fresh berries add a bright flavor that goes well with the warm cinnamon filling.

Storing and Reheating Cinnamon Rolls

Room-Temperature Storage – Keep the finished cinnamon rolls with their simple icing in an airtight container at room temperature for up to 2 days. Store them in a cool, dry place away from direct sunlight.

Refrigerator Storage – For longer storage, place the iced rolls in a sealed container and refrigerate for up to 5 days. Let refrigerated rolls sit at room temperature for a short time before reheating.

Freezer Storage – For longer storage, wrap the cinnamon rolls tightly and freeze for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Best Reheating Method – Warm the rolls in a 300°F oven for about 10 minutes. Cover them loosely with foil to help keep them moist. You can also add a small pat of butter before reheating for extra softness.

FAQs About Paul Hollywood Cinnamon Rolls Recipe

1. Can I add more cinnamon to the filling?

Yes. The recipe uses 4 teaspoons of ground cinnamon, but you can add another 1–2 teaspoons for a stronger cinnamon flavor. This small change will not affect the texture of the filling.

2. Is it okay to use a stand mixer for the dough?

Yes. A stand mixer can make kneading easier. Use the dough hook and mix until the dough becomes smooth and elastic. Stop mixing once the dough reaches the right texture.

3. Can I bake these cinnamon rolls in a different pan?

Yes. A similar-sized baking dish can be used. Make sure the rolls have enough room to expand as they rise. A pan that is too small can crowd the rolls, while a very large pan can leave them spread too far apart.

4. Do I need to grease the pan if I use parchment paper?

Lightly greasing the pan is still helpful. It keeps the parchment in place while you arrange the rolls and makes it easier to lift the baked rolls from the pan.

This Paul Hollywood Cinnamon Rolls Recipe follows a classic method. Follow the steps carefully, especially when shaping and baking the rolls, for a fresh batch with a warm cinnamon flavor.

I hope you enjoy making these cinnamon rolls and love the warm cinnamon flavor in every bite.