Sunday, 22 March 2015

Sticky Sweet Cinnamon Buns

Whenever I walk past a bakery in the supermarket there are two things I can't resist, almond croissants and cinnamon buns. Cinnamon is also my absolute weakness at Christmas too, a few years ago I learnt to make cinnamon butter and now it takes all the strength I have not to spread it on toast everyday (it's essentially all sugar). But anyway, I've never tried to make cinnamon buns before but having had time on my hands this week and a need to clear out some of the baking goods in my cupboard I put together this recipe for you all.

For the dough: 

  • 500g plain flour
  • 50g caster sugar
  • 85g butter, cut into small cubes
  • 7g sachet of dried yeast
  • 2 large eggs, beaten 
  • 150ml full-fat milk
  • 1 tsp salt
  • A little oil 

For the filling:

  • 25g dark brown sugar
  • 125g caster sugar
  • 2 tbsp ground cinnamon
  • 1 tbsp cornflour
  • 80g unsalted butter, melted

For the topping:

  • Icing sugar
  • Water

(Makes 10)

Place the flour, sugar and salt in a big bowl and rub in the butter until it has the texture of breadcrumbs. Add the yeast and then tip in the eggs and milk. Full-fat works best for this dough as it is thicker. Semi-skimmed you could probably get away with but avoid skimmed milk as it will make the dough to watery.

Knead in a mixer using the dough hook on a low speed for about 7 minutes, or if you are doing it by hand double the time (ish) to 15 minutes. If your dough is a bit sticky or dry add more milk or flour as you need until the dough is a ball and doesn't stick to the sides. Transfer the dough into a lightly oiled bowl, cover with a clean tea towel and leave for an hour in warm place to prove. The dough should double in side, I left it for just over an hour.

While the dough is proving, you can make the filling. It's easy peasy, just mix the sugars, cornflour and cinnamon in a bowl!

When the dough is ready knead a few more times to get out all the air bubbles and roll out on a floured surface so it's roughly 30-40cm. Brush the dough with the melted butter (you will only use about half) and then sprinkle over the sugar mixture. It will look like a lot but keep going, trust me. Nothing worse than a cinnamon bun with not enough cinnamon in it.

From the shorter end, roll the dough into a big sausage. Cut into 10 pieces. Lightly grease a deep baking tray, I used a deep cake tin, and line with greaseproof paper. Place each round, swirl side up, in the tin, cover with cling film and leave to prove for a further half hour.

Pre-heat the oven to 180c and when the buns are ready smother them in the remaining melted butter. Bake for 30 minutes but check them after 20 and if they are brown enough cover them in tin foil to stop them burning. They definitely do need the full 30 minutes otherwise they will still be doughy on the inside.

Lift out the tin and leave to cool while you make your icing. I never know the water - icing sugar ratio, so just make a little bit however you like it. I've gone for quite a thick one so it didn't drip off the sides.

Divide them up and enjoy while they're still warm!


  1. Oh my goodness these look positively delicious!

  2. Gimme! I've not made cinnamon buns properly in ages and really need to.