Eckington Manor's Sticky Muscovado & Cinnamon Rolls

Lockdown Recipes Cinammon Rolls Eckington Manor Cookery School


  • 300g self raising flour
  • 2tbsp caster sugar
  • 70g butter
  • 130ml milk
  • 2 egg yolks
  • 1tsp cinnamon

For the filling

  • 40g butter
  • 2tbsp caster sugar
  • 55g muscovado sugar
  • 2tsp cinnamon

For the glaze

  • 60g icing sugar
  • 1tbsp soft cream cheese
  • 1tbsp soft butter
  • 1tsp vanilla extract
  • 1tbsp milk


For the dough place the flour in a large mixing bowl with the sugar, cinnamon and a pinch of salt, then whisk the milk, eggs and melted butter together and add to the flour mix. Combine the mixture together to create a soft dough.

Roll the dough out to roughly a 30x25cm rectangle, for the filling mix all the ingredients together to create a light paste and spread the mix evenly across the dough from top to bottom and roll the dough up like a Swiss roll.

Using a sharp knife cut the the log into 8 even pieces, turn each piece on its side with the spiral facing up and press down lightly to form a flat circle, and place in a greased square cake tin with 3 at the top 3 at the bottom and 2 in the middle. Bake the buns in a 160 degree oven for 30 minutes until risen well and golden on the top then allow to cool slightly before removing from the tin.

For the glaze simply whip all the ingredients together until smooth and drizzle over the rolls to glaze then ENJOY!!!

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