Cinnamon Rolls
Breville Test Kitchen

Breville Test Kitchen

Cinnamon Rolls

It’s worth making these for the smell of them baking alone! The Bakery Chef™ takes care of all the folding and kneading, so you’re just a roll and sprinkle away from that warm heady scent of sweet cinnamon goodness. Rock n' roll baby!
the Bakery Chef™
the Bakery Chef™ Product Details

the Bakery Chef™

50 mins total time

25 mins active time


Makes 12



  • active dried yeast icon
    1½ tsp active dried yeast
  • warm milk icon
    ¼ cup (2 fl oz) warm milk
  • superfine sugar icon
    ¼ cup (1¾ oz) superfine sugar


  • bread flour icon
    2¼ cups (11¾ oz) bread flour
  • ground cinnamon icon
    ½ tsp ground cinnamon
  • salt icon
    ¼ tsp salt
  • large egg icon
    3 large eggs

    lightly beaten

  • unsalted butter icon
    4 oz unsalted butter

    at room temperature, cut into cubes

For the cinnamon filling

  • dark brown sugar icon
    2 tbsp dark brown sugar
  • superfine sugar icon
    1 tbsp superfine sugar
  • ground cinnamon icon
    1½ tsp ground cinnamon
  • unsalted butter icon
    ¾ oz unsalted butter

    at room temperature, chopped


  • 1Preheat the oven to 425°F. Grease a 12-cup muffin pan (1/3 cup capacity).
  • 2Combine the yeast, milk and 1 teaspoon of the sugar in a bowl. Let sit in a warm place for 5 minutes, or until frothy.
  • 3Assemble the mixer using the glass mixer bowl and dough hook. Add the flour, cinnamon, salt, eggs, remaining sugar and yeast mixture to the bowl. Slowly turn the mixer to FOLDING/KNEADING setting and mix until almost combined. Add the butter, a few cubes at a time, mix until incorporated.
  • 4Turn the dough out onto a floured surface and lightly knead until smooth. Place in an oiled bowl and cover with plastic wrap. Allow the dough to rest in a warm place for 45 minutes, or until dough doubles in size.
  • 5Meanwhile, make the cinnamon filling. Combine the sugars and cinnamon and set aside.
  • 6Place the dough on a floured surface and roll out to form a 9¾-inch x 17¾-inch rectangle. Using your fingers or a spatula spread the softened butter over the dough. Reserve 1 tablespoon of the cinnamon filling. Sprinkle remaining cinnamon filling over the dough.
  • 7Starting from the long side, roll the dough up to form a log. Trim the ends then cut the log into 12 equal portions. Place each roll, cut side up, into a muffin cup. Sprinkle with the reserved cinnamon filling.
  • 8Bake for 20 minutes, or until golden and cooked through. Serve.
Kid Friendly
Kid Friendly

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