Cinnamon Buns

While making a batch of my Kardemummabullar, I realized I’d never made a cinnamon version. While I typically prefer cardamom, that doesn’t mean I don’t love cinnamon buns. Unlike Kardemummabullar, I think cinnamon buns are best tray-baked and smothered in icing. The icing mellows the dominant cinnamon flavor, making them utterly irresistible. The dough recipe is the same as my Kardemummabullar, but I’ve swapped the cardamom for cinnamon. You can adjust the amount of cinnamon depending on how strong you like the flavor. Either way, have fun making them!

Cinnamon Buns
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!

Cinnamon Buns
Cinnamon Buns