Odlums Cinnamon Rolls

- Recipe by Adrian Martin -


For the dough

180ml milk

10g yeast

One egg

50g butter melted

400g Odlums strong four

Two pinches of salt

For the filling

85g dark brown sugar

1 1/2 tablespoons Goodalls ground cinnamon

50g softened butter

For the frosting

120g cream cheese

50g softened butter

95g icing sugar


Preheat the oven to 180oC and line a baking tray with some parchment paper.

In your stand mixer add all the dough ingredients to the bowl and mix everything together with a dough hook for 5-10 minutes.

Once well combined, cover the bowl with cling film and allow to prove for one hour at room temperature.

Once the dough has risen, knock back the dough by punching all the air out.

Make the filling by combining all the ingredients together and beat with a wooden spoon until there are no lumps.

Roll out the dough into a nice neat thin, rectangular shape and spread evenly over the filling with a spatula making sure to cover it all over.

Roll up like a nice Swiss roll and then cut with a knife out 12 portions of the cinnamon rolls. Place onto a tray with parchment paper.

Bake for 20-25 minutes and then allow to cool slightly.

Make the frosting by combining all the ingredients well with a wooden spoon and then topping the buns with it when they are slightly cooled. Enjoy.


Adrian Martin from Bawnboy is a regular on our TV screens and recently appointed ambassador for Odlums.

His latest cook book is ‘Create Beautiful Food at Home’ and he runs the Mayflower restaurants in Dublin and Camden, London.


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