Cinnamon roll

Arrange the shaped rolls in a greased tin with a little space between them. Bake at 180°C (160°C fan) for about 20–25 minutes, until risen and golden on top and the centre is cooked through.

For one roll, microwave it for 10–15 seconds. To warm several, cover them loosely with foil and heat at 160°C for about 5–8 minutes.

Keep plain or simply iced rolls in an airtight container at room temperature for up to two days; freeze them individually once cool. Defrost at room temperature, then warm briefly in the oven. If topped with cream-cheese icing, keep them in the fridge.

A cinnamon roll is often eaten with tea or coffee as a sweet breakfast or afternoon treat. Fresh berries or sliced apple add a tart contrast to the sticky cinnamon filling.

In UK bakeries, the names are often used for much the same sweet, spiral-shaped bake. “Cinnamon roll” commonly suggests the American-style yeasted dough with a cinnamon-sugar swirl, while “bun” is a broader British bakery term.

A cinnamon roll is usually made from soft, yeasted dough rolled around cinnamon sugar. A cinnamon Danish swirl is made with laminated pastry, so its layers are lighter and flakier.