Recipe for Tear and Share Cinnamon Rolls with Carrs Flour

Tear and Share
Cinnamon Rolls

45 Mins prep

Bake 30 mins



500g Carr’s Strong White Flour

7g sachet Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.

Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough Starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

300ml Milk

50g unsalted Butter

1 Egg

Vegetable Oil for greasing


30g melted unsalted Butter

100g Brown Sugar

10g Ground Cinnamon


150g Icing Sugar

Fresh Lemon Juice to mix

Carr’s Strong White Flour


Measure the flour into a bowl with the salt on one side and the yeast on the opposite side.

Warm the milk and butter in a pan.

Add the egg and the warm milk mixture to the flour mixture and bring together to form a dough.

Knead the dough for 5 mins until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with cling film and leave to in a warm place until double in size. Approx 90mins.

Turn the dough out onto a lightly floured surface and knock back to original size, roll out into a rectangular shape about 1cm thick.

Brush with the melted butter, sprinkle the brown sugar and cinnamon all over.

Roll into a cylinder and cut into slices, place onto a round baking tin, not too tightly, cover and leave to rise for 40 mins.

Place into a pre heated oven 190C, and bake for 30 mins until golden.

Once cool mix the icing sugar with some lemon juice and spread liberally over the rolls.

For baking & cooking advice go to hints & tips or call our helpline 016973 33715

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