Cinnamon Rolls
Soft, sweet rolls with a cinnamon sugar filling.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Tesco, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Sainsbury's | Morrisons |
|---|---|---|
| Plain flournot compared | £0.45 | – |
| Caster sugarnot compared | – | – |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Semi skimmed milkuse 250ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Eggspack 6 · use 1 | £2.40£0.40 each | £2.10£0.35 each |
| Basket total (full packs) | £5.10 | £4.80 |
| Cost of what this recipe uses | £1.52 | £1.46 |
| Per serving | £0.13 | £0.12 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Plain flour, Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Grease and line a 23cm x 33cm baking tin with baking parchment. 10 minutes
- In a large mixing bowl, combine 500g plain flour, 100g caster sugar, and 1 tsp salt. Add 100g unsalted butter, cut into small cubes, and rub into the flour mixture using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and pour in 250ml semi-skimmed milk and 1 egg. Mix until a soft dough forms. 5 minutes
- Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean tea towel, and leave to rise in a warm place for 1 hour, or until doubled in size. 1 hour
- Once the dough has risen, turn it out onto a lightly floured surface and roll it out into a large rectangle, about 30cm x 40cm. Spread 100g softened butter evenly over the dough, leaving a 2.5cm border around the edges. Sprinkle 50g caster sugar evenly over the butter. 5 minutes
- Roll up the dough tightly from the long side, starting with the side with the filling. Seal the edge by pressing it gently with your fingers. Cut the roll into 12 equal pieces, then place them seam-side down in the prepared baking tin, leaving a small gap between each one. 5 minutes
- Cover the tin with a clean tea towel and leave to rise in a warm place for 30 minutes, or until the rolls have doubled in size. Preheat the oven to 180C (160C fan, gas 4) again. 30 minutes
- Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and cooked through. Allow the rolls to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. 25 minutes
- Once the rolls are cool, make the icing by combining 250g icing sugar, 50ml milk, 1 tsp vanilla extract, and a few drops of food colouring (optional) in a bowl. Mix until smooth and creamy. If the icing is too thick, add a little more milk, and if it's too thin, add a little more icing sugar. 5 minutes
- Dip each cinnamon roll into the icing, allowing any excess to drip off, and place them on a wire rack to set. Once the icing has set, serve the cinnamon rolls warm or at room temperature. 5 minutes
Tips
- To make the cinnamon rolls cheaper, use self-raising flour instead of plain flour and reduce the amount of sugar in the filling.
- Store the baked cinnamon rolls in an airtight tin at room temperature for up to 2 days, or freeze them on a baking tray for up to 1 month.
- To freeze the dough or batter, place it in a freezer bag and freeze for up to 1 month. Defrost in the fridge overnight and bake as directed.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 900g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 750ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).