Print Recipe

Cinnamon Buns (UK Recipe)

Prep Time5 hrs
Cook Time20 mins
Author: Baking with Granny

Ingredients

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
  • tbsp Ground Cinnamon

For the Icing

  • 100 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 2-3 tbsp Milk

Instructions

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.

Notes