Cinnamon Buns (UK Recipe)
Soft and fluffy homemade Cinnamon Buns made with a sweet yeast dough, plenty of cinnamon filling and a simple icing. This UK recipe uses grams and millilitres, familiar supermarket ingredients and one standard 7g sachet of easy-bake yeast.
PRINT RECIPE
Servings: 12 buns
INGREDIENTS
For the Dough
- 200 ml Milk
- 115 g Block Margarine or Butter
- 300 g Strong White Flour
- 250 g Plain Flour
- 140 g Caster Sugar
- 7 g Easy Bake Instant Yeast (usually 1 sachet)
- 2 Free-range Eggs (beaten; at room temperature; see Egg Size note below)
- Oil (for greasing)
For the Filling
- 100 g Block Margarine or Butter (at room temperature)
- 100 g Caster Sugar
- 1-2 tbsp Ground Cinnamon
For the Icing
- 200 g Icing Sugar
- 1 tsp Vanilla Extract
- 2-3 tbsp Milk
EQUIPMENT
- 35×24cm (14×9½ inch) Baking Tin (or a tin of a similar size)
INSTRUCTIONS
For the Dough
- In a small saucepan, gently warm the milk and butter/margarine until it's lukewarm (not hot!) and the butter/margarine has melted.200 ml Milk; 115 g Block Margarine or Butter
- Meanwhile, sift the flours into a large bowl. Gently mix the sugar and yeast through the flour until combined. Add the milk mixture and stir it in a little before adding the eggs. Mix together until you have a soft, slightly sticky dough.300 g Strong White Flour; 250 g Plain Flour; 140 g Caster Sugar; 7 g Easy Bake Instant Yeast; 2 Free-range Eggs
- Transfer the dough to a well-floured work surface and, using well-floured hands, knead the dough for around 10 minutes until it is smooth and no longer sticking to your hands or work surface.
- Place the dough into a lightly oiled bowl (to prevent it from sticking) and cover with an oiled piece of
cling film or a damp tea towel. Leave to rise in a draught-free place for around 1 hour, or until it has doubled in size.Oil - Once your dough has doubled in size, turn it out onto a lightly floured work surface and, using a rolling pin, roll it into a rectangle about 45×30cm (18×12 inches).
Make sure your dough is an even thickness all over for nice, neat buns.
For the Filling
- Lightly grease a large baking tin (I use this 35×24cm one) and set aside.
- In a small bowl, mix the butter/margarine, sugar and cinnamon together. Spread the mixture evenly over the rolled dough, bringing it right to the edges.100 g Block Margarine or Butter; 100 g Caster Sugar; 1-2 tbsp Ground Cinnamon
- Roll the dough tightly and evenly, from the long side to the long side, to create a 45cm (18 inch) sausage. Cut the sausage into 12 individual rolls - I cut the dough in half, quarters and then thirds to make sure I get even rolls. Arrange the rolls in the prepared baking tin with plenty of space between each roll and the edges (they need space to grow!). Cover loosely with a piece of lightly greased
cling film or a damp tea towel. - Let the buns rise in a warm place for around 1 hour, or until they look light and puffy. When you see they are about ready, preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F).
- After your buns have gone through their second rise, remove the
cling film /damp tea towel and place them in the preheated oven, baking for around 20-25 minutes, until golden brown. - Once baked, remove the buns from the oven, leaving them in the baking tin to cool a little while you prepare the icing.
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 preference for how thick you want the icing to be.200 g Icing Sugar; 1 tsp Vanilla Extract; 2-3 tbsp Milk - Spread/pour the icing evenly across the buns. Leave your cinnamon buns to cool a little until they are just warm, then enjoy.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion, but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Yeast: Use one 7g sachet of Easy Bake yeast. Make sure the milk and margarine/butter mixture is lukewarm (not hot!) before adding it to the yeast mixture.
Flour: I use a mix of plain flour and strong white bread flour for the best balance of softness and structure. You can use all plain flour or all strong flour if that's what you have. All -plain-flour may require a little more kneading, whereas all-strong-flour may give you a slightly less soft bun.
Cinnamon: I use 2 tablespoons of ground cinnamon for a strong cinnamon flavour. You can reduce this to 1 tablespoon if you prefer a milder filling.
Eggs: I use mixed-weight free-range eggs, which are around a UK medium-sized egg or roughly equivalent to a US large-sized egg.
Proving: Proving times are a guide. For the first prove, wait until the dough has roughly doubled in size. After shaping and the second prove, the buns should look light and puffy and be starting to reach towards one another before baking.
LIKE THIS RECIPE?
Leave a comment and rating below!