Cinnamon Buns

Posted on June 8, 2010


Check out the bun show

It all started with the Kringel that we made for a fresh from the oven challenge.

We liked it very much but there was a suggestion that it would be nice with just a bit of icing,

…so it was like a big Belgian Bun.

This had a couple of reincarnations with cinnamon and then with cherries.

Then I saw an episode of Man Versus Food: essential late night viewing for the criminally hungry.

They went to a place that made the biggest cinnamon buns in town…and I was inspired

…to slather a rich dough with butter, then brown sugar and cinnamon.

To then roll it up and stuff the pieces into a springform cake tin.

Then give it half an hour to get nice and poofy.

Then bake until golden and the kitchen smells like heaven.

Hasn’t it got  a lovely bottom?

I nearly left it this way up.

Instead I coated it with vanilla and cinnamon butter icing.

You tear off the rolls one by one,

…by one.

You know when people say something’s to die for?

I wouldn’t give up my life for no bun.

….but I’d come pretty close for a few of these.

Recipe details

Click for a Printable Recipe

  • 2 sachets of instant yeast (14-15g)
  • 400g Strong White Bread Flour
  • 200g Plain Flour
  • 2 Egg Yolks
  • 250ml Lukewarm Milk
  • 50g Melted Butter
  • 1Tbsp Sugar
  • 1/2 tsp Salt


  • 150g Very Soft Butter
  • 50g Brown Sugar
  • 1Tsp Cinnamon
  • A Handful of Sultanas (optional)

Icing (optional)

  • 2 Cups of Icing Sugar
  • 1 Tblsp Melted Butter
  • 1/4 Tsp Cinnamon
  • 1/2 Tsp Vanilla Extract
  • Water to Mix


  1. In a jug mix the yeast, warm milk and tablespoon of sugar. Leave to froth for 10 minutes if you have time then add the melted butter and egg yolks.
  2. Mix this into the flours, with the salt.
  3. Knead for 10 minutes on a floured surface.
  4. Put in a bowl with a plate on top and leave in a warm place until doubled in size (1-2 hours)
  5. Knock down and flatten out until it’s the size of a baking tray.
  6. Slather with the very soft 100g of butter.
  7. Sprinkle with the mix of brown sugar and cinnamon (and some sultanas if you fancy)
  8. Roll up so you have a long swiss roll type thing.
  9. Slice into 2″ slices and place in a lined or buttered deep cake tin
  10. I used a 26cm Kaiser Springform tin.
  11. Allow to rise for another 1/2 hour and it will fill up any gaps in the pan
  12. Bake at 200c for 10 minutes
  13. Cover loosely with foil and bake for another 15 minutes or so.
  14. At this point I brush it with a little melted butter and put it back in if not quite cooked through.
  15. Tip out straight away (using a plate to tip it onto then back onto a 2nd plate)
  16. Top with the warm buttery icing and leave to cool….as long as you can bear it.
  17. They are still good on day two (and even better when warmed for 20 seconds in the microwave)