I’d always enjoyed a good Cinnamon Bun but one of the girls at work seems to have brought out an obsession within me. It started with Starbucks – delicious but bloody expensive! Then a Greggs opened up across the road from work and their Cinnamon Buns are just as good and only 90p! What more could you ask for? I’ll tell you what more – an entire tray of Cinnamon Buns, home baked and fresh from the oven. Can you blame me for being obsessed?
I have searched for the perfect Cinnamon Bun recipe for quite a while now, usually being disappointed to find that they are either incredibly tedious or in American units (ie. cups). So I decided to take it upon myself to try some out and come up with a fool-proof UK recipe for Cinnamon Buns that although does require a couple of dough rises, is not impossible for your average home baker to achieve without the aid of professional bakery setting.
The dough on these Cinnamon Buns (or Cinnamon Rolls, as some know them) is delicious, so much so that I reckon they would be just lovely on their own. But with the simple, yet well established buttery, cinnamon-sugar filling the dough transforms into a the beautiful buns that I find myself obsessed with. In terms of the icing, I like to keep it simple but I found a lot of recipes that opt for a cream cheese icing if you fancy something a little richer.
You might notice my recipe is also lacking in raisins, which is a personal choice. Not that I don’t enjoy a raisin filled Cinnamon Bun but these are optional and when it comes to making your own, you can mix things up however you please – more raisins, no raisins, even changing up the filling…not a cinnamon fan? Try smothering with Nutella instead!
Whatever you do with these classic Cinnamon Buns, you’re sure to be onto a winner!
Granny’s Top Tips
♥ For perfectly neat buns, instead of cutting your dough with a knife, use a piece of thread. Simply place under your sausage of dough and pull around in a circle for nice neat, even buns.
Cinnamon Buns (UK Recipe)
For the Dough
- 240 ml Milk
- 140 g Granulated Sugar
- 2 Packs of Easy Yeast 14g
- 115 g Butter at room temperature
- 2 Eggs
- 300 g Plain Flour
- 250 g Strong White Flour
For the Filling
- 90 g Butter at room temperature
- 100 g Granulated Sugar
- 1½ tbsp Ground Cinnamon
For the Icing
- 100 g Icing Sugar
- 1 tsp Vanilla Extract
- 2-3 tbsp Milk
For the Dough
- In a small pan warm the milk until it's lukewarm. Pour the milk into a large bowl.
- Add the sugar and yeast to the milk and gently stir with a spoon until the sugar has dissolved. Cover the bowl with a tea towel and let the mixture sit until the yeast is foamy - this should only take 5-10 minutes.
- Using a dough hook (or a spoon if not using an electric mixer) beat in the butter on a low speed until it has broken into little pieces.
- Still on a low speed, add the eggs one at a time. Then gradually add the flour.
- Once all ingredients are added, beat on a medium speed until you have a soft dough - about 6 minutes. (If you are not using a mixer you can knead the dough by hand for this step).
- Transfer the dough to a lightly floured surface and knead it by hand for 1 minute. Form the dough into a ball and transfer into a lightly greased bowl and cover loosely with a piece of lightly greased cling film. Leave to rise in a warm place until it has doubled in size (around 1 to 2 hours).
- Lightly grease a baking tray with butter and line with grease-proof paper - a 9x13 inch tray is perfect.
- Once your dough has doubled in size, turn it out onto a lightly floured surface and using a rolling pin, roll it into a rectangle around 13x18 inches in size. It's important to make sure your dough is of even thickness all over to ensure you have nice neat buns.
For the Filling
- Spread the butter over the dough (I find using my fingers to be the easiest way to do this!) right up to the edges.
- In a small bowl, mix the sugar and cinnamon together and then sprinkle evenly all over the buttered dough.
- Roll the dough tightly and evenly to create a 18 inch sausage. Cut the sausage into 12 individual rolls - I tend to cut in half, quarters and then thirds to make sure I get even rolls. Arrange the rolls in your pre-prepared tray and cover loosely with lightly greased cling film.
- Leave to rise in a warm place for 1-2 hours until they look light and puffy.
- After your buns have gone through their second rise, remove the cling film and place the tray in a pre-heated oven at 180°c and bake for around 20 minutes until golden brown.
For the Icing
- Mix together the icing sugar, vanilla extract and milk to create the icing. You can add more or less milk depending on your personal preference.
- Spread evenly across the buns shortly after the come out the oven. Leave your cinnamon buns to cool a little until they are just warm and enjoy.