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Eat for breakfast: Cinnamon rolls

These delicious cinnamon rolls are simple and quick to put together, our guilty pleasure this month!


350g/12oz self raising flour
Pinch of salt
2tbsp caster sugar
1tsp ground cinnamon
100g/3.5oz butter, melted and extra for greasing
2 egg yolks
200ml/7 fl oz milk, extra for glazing

1 tsp ground cinnamon
55g/2oz brown sugar
2 tbsp caster sugar
1 tbsp butter, melted

Grease a 20-cm/8-inch round tin and line the bottom with baking parchment.

Mix the flour, salt, caster sugar and cinnamon together in a bowl. Whisk the butter, egg yolks and milk together and combine the dry ingredients to make a soft dough. Turn out onto a large piece of baking paper, lightly sprinkled with flour, and roll out to a rectangle 30 x 25cm/12 x 10 inches.

To make the filling mix the ingredients together, spread evenly over the dough and roll up, Swiss-roll style to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake in a preheated oven, 180C/350F, for 30-35 minutes or until golden brown. Allow to cool before removing from the tin.

Icing optional, serve warm or cold.