Easy cinnamon and raisin rolls

Theres no need to knead with Charita Jones simple spiced Chelsea-style buns just stir together, shape and bake!
By Charita Jones
Easy cinnamon and raisin rolls
  • Rating:
  • Serves: Makes 6-10
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus 30 mins resting
  • Effort: easy


  • 450 g self-raising flour, plus extra for dusting
  • 3 tbsp caster sugar
  • 2 tsp ground cinnamon
  • 100 g melted butter, plus extra for greasing
  • 2 egg yolks
  • 150 ml milk, plus a little extra to glaze

For the filling

  • 1 tsp ground cinnamon
  • 120 g raisins
  • 55 g soft brown sugar
  • 2 tbsp caster sugar
  • 1 tbsp melted butter

For the icing

  • 125 g icing sugar
  • 2 tbsp soft cream cheese
  • 1 tbsp butter, softened
  • 2 tbsp boiling water
  • 1 tsp vanilla essence


1. Mix the flour, salt, caster sugar, and cinnamon together in a bowl.

2. In a separate bowl, whisk the butter, egg yolks and half the milk together until combined.

3. Stir the wet mixture into the dry ingredients to make a soft dough, and add the remaining milk, if needed. Cover the bowl with cling film and allow the batter to rest for 30 minutes.

4. For the filling: while the dough rests, stir the filling ingredients together.

5. Preheat the oven to 180C/160C fan/gas 4. Butter an oven dish of around 25cm by 20cm.

6. Once the dough has rested, roll it out on a floured surface to make a large rectangle shape, about 1cm thick.

7. Sprinkle the filling evenly over the rolled-out dough. Roll the dough up from one edge, like you would a Swiss-roll, to make a sausage shape. Slice the sausage across into small coiled buns and place into the prepared dish. Brush the tops of the buns with milk and bake for 20-30 minutes, or until the buns are risen and golden brown. Remove from the oven and set aside to cool slightly.

8. For the icing: sift the icing sugar into a bowl and stir in the cream cheese and butter until beginning to combine. Pour over the water and vanilla and stir until smooth. Add a little extra water, a few drops at a time, until the icing coats the back of a spoon.

9. Drizzle the icing over the warm buns, and serve warm or cold.

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