Cinnamon Buns

Makes 12

Hands-on Time 1 hour

Proving Time +2 hours

Baking Time 20 minutes

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Ingredients

• 500g strong white bread flour (plus extra for dusting)

• 1 sachet or 2 1/2 tsp fast-action yeast

• 195g caster sugar

• 1/2 tsp plus a pinch fine sea salt

• 1/2 tbsp plus 3 1/2 tsp ground cinnamon

• 340g unsalted butter (softened)

• 2 medium eggs

• 275ml plus 2 1/2 tbsp full-fat milk

• Oil for greasing (e.g., sunflower or vegetable)

• 300g icing sugar

• 2 tsp vanilla extract

Equipment

• Large bowl

• Dough scraper

• Tea towel

• 2 mixing bowls

• Spatula

• Roasting tray (approx. 24cm x 34cm)

• Baking parchment

• Rolling pin

• Palette knife

• Sharp knife

• Pastry brush

• Spoon

Method

1. Make the Dough

• In a large bowl, combine flour, yeast, 75g sugar, salt, and 1/2 tbsp cinnamon. Add 100g butter and 1 egg.

• Gradually add 275ml milk, mixing until a dough forms. Knead on a floured surface for 10 minutes until smooth.

• Place the dough in a lightly oiled bowl, cover with a tea towel, and let rise for 1 hour until doubled in size.

2. Make the Filling

• In a mixing bowl, combine 140g butter, 120g sugar, and 3 1/2 tsp cinnamon into a paste.

3. Shape and Prove the Buns

• Roll the dough into a 48cm x 40cm rectangle. Spread the filling evenly over the dough.

• Roll the dough lengthwise into a log. Cut into 4cm-wide slices and place swirl-side down in a parchment-lined roasting tray.

• Brush with beaten egg, cover, and let prove for 1 hour until doubled in size.

4. Bake the Buns

• Preheat the oven to 190°C/170°C (fan)/375°F/Gas Mark 5.

• Bake on the middle shelf for 20 minutes until golden. Let cool in the tray.

5. Make the Icing

• In a clean bowl, mix 100g butter, icing sugar, 2 1/2 tbsp milk, vanilla, and a pinch of salt until smooth.

• Spread the icing over the cooled buns and let set.

Enjoy!