Cinnamon Buns
Prep time: 
Cook time: 
Total time: 
Serves: 12
  1. Mix together the flour, salt and sugar. Stir in the dry yeast (or crumble in fresh, I personally have a store of dry in).
  2. Work the butter into the flour mix until there are no large lumps remaining. Do this with your fingers or using a mixer on a low speed. It doesn’t have to be as fine as breadcrumbs.
  3. Make a well in the center and pour in the milk and one of the eggs. Mix together using a spatula or your hands. It’s quite a sticky mix but keep on mixing and the flour in the mix will slowly absorb the excess liquid.
  4. Turn the dough out onto a clean surface (lightly floured if necessary). Knead the dough for 10 minutes. By the time you are done you should be able to cut a small piece off and stretch it out thin enough to see light through it/the shadows of your fingers.
  5. Place the dough into an oiled bowl, cover with a damp cloth and place somewhere warm to rise for around 80-90 minutes (until it has roughly doubled in size).
  6. Towards the end of this time, make the filling. To do this mix together the sugars and the cinnamon. Add a small amount of the melted butter and mix.
  7. Knock back the dough onto a lightly floured surface and, using a rolling pin, roll out into a rectangle about the thickness of a pound coin.
  8. Using a pastry brush coat the dough with the melted butter then spread the cinnamon mixture over the top.
  9. Roll into a log shape carefully. You don’t want to squash it too much. Divide the log into 12 equal pieces buns.
  10. Place these into a greased pan, spacing them apart for when they rise. Cover with a damp cloth and allow to proof for about 45 minutes. While they are rising, preheat the oven to 200°C(180°C fan).
  11. Before placing in the oven, beat together the remaining egg and the yolk. Brush the top of each bun with this.
  12. Place in the center of the preheated oven and bake for 10 minutes. Then drop the temperature to 180°C (160°C fan assisted) and bake for a further 20 minutes.
  13. Once you have removed them from the oven, transfer to a wire rack to cool.
Recipe by The Bearded Bakery at