- Cinnamon Buns Recipe
1hr 30mins preparation
30 mins cooking
Ready to eat in 2 hours
Sweet, slightly sticky and simply divine the cinnamon bun works wonders with a cup of tea any time of the day.
Delightful and delectable, the inviting swirl of cinnamon wrapped in a sweet dough provides a moreish and deeply satisfying treat for wonderfully naughty breakfasts and 'just because' occasions.
This simple to follow recipe produces 10-12 yummy buns with a classic iced topping, each one tasting exquisite served cold or gently warmed.
- 500g strong white flour, plus extra for dusting
- 1 tsp salt
- 7g sachet fast-action dried yeast
- 300ml milk
- 65g unsalted butter
- 1 egg
- vegetable oil, for greasing
- 2 tsp ground cinnamon
- 75g soft brown sugar
- 100g sultanas (optional)
- 50g caster sugar
- 200g icing sugar
- Place the flour and salt into a large bowl and make a well in the centre to add the yeast. Take a large bowl and place the flour and salt inside. Make a well in the centre and add the yeast. Gently warm the milk and 40g of softened butter in a pan until the butter melts and the whole mixture is warm. Add this and the egg to the flour mixture and stir until the ingredients are evenly combined in a soft dough.
- Empty the dough onto a well-floured surface and knead it for 5 minutes adding more flour as needed. Kneading stretches the gluten strands and should create an elastic and springy dough with a smooth texture.
- Take a fresh bowl and use a little vegetable oil to lightly coat the inside. Place your kneaded dough in the bowl and turn it until it has been coated with the oil, then cover the bowl with cling film and leave in a warm place for 1 hour, or until the dough has doubled in size.
- Once you're ready to prepare the filling, remove the cling film and knock the dough back to its original size before turning it out onto a lightly floured surface once more. Roll the dough out into a rectangular shape with a 1 cm thickness. Melt the remaining 25g of butter and brush it over the rolled out dough before sprinkling with cinnamon and sugar, along with sultanas if you want to.
- Roll the dough into a tight cylinder and cut into 10-12 equally portioned slices, around 3.5 cm size. Place them on a greased baking sheet leaving some space between them so they can expand. Cover them with a tea towel and leave to rise for a further 30 minutes.
- Heat the oven to 190°C/170°C fan oven/gas mark 5. Bake the buns for 20-25 minutes or until they've risen and developed a beautiful golden brown colouring.
- Before removing them from the oven, create a syrup to glaze the buns by melting the caster sugar and 4 tbsp of water. Apply a coat of the sugary mix to your buns fresh from the oven and set aside to cool on a wire rack.
- Once they have cooled, mix the icing sugar with 2 tbsp water and drizzle luxuriously over the buns.