Cinnamon Buns (UK Recipe)
The very best UK recipe for Cinnamon Rolls. Deliciously doughy, full of cinnamon flavour, and topped with sweet, sticky icing.
Servings: 12
Ingredients
For the Dough
- 200 ml Milk
- 115 g Butter or Margarine at room temperature
- 300 g Strong White Flour
- 250 g Plain Flour
- 140 g Caster Sugar
- 7 g Easy Bake Yeast usually 1 sachet
- 2 Free-range Eggs beaten
For the Filling
- 100 g Butter or Margarine 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
Instructions
For the Dough
- In a small pan, warm the milk & butter/margarine until it's lukewarm (not hot!) and the butter/margarine is melting.
- Meanwhile, sift the flours into a large bowl. Gently mix the sugar and yeast through to combine. Add the milk mixture and stir in a little, before adding the eggs too. Mix until you have a soft, slightly sticky dough.
- Transfer the dough to well-floured surface, and using well-floured hands, knead the dough for around 10 minutes.
- Place the dough into a 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 location for 1-2 hours, or until it has doubled in size.
- 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 45cm x 30cm 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
- Lightly grease a large baking/roasting tin (I use a 35cm x 24cm one) and set aside.
- In a small bowl, mix the butter/margarine, sugar and cinnamon together. Spread the mixture evenly over your rolled dough, bringing it right to the edges.
- Roll the dough tightly & evenly, from the long side to long side, to create a 45cm 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 with plenty space between each roll & the edges (they need space to grow!). Cover loosely with lightly greased cling film or a damp tea towel.
- 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 (160°c for fan assisted ovens or Gas Mark 4) and bake for around 20-25 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 preference for how thick an icing you would like.
- Spread/pour 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
For ingredient explanations and substitutions, please see the Ingredients info above.
For tips and tricks for success, please see the Granny's Top Tips info above.
- Cinnamon Buns are best enjoyed on the day they are baked, but will keep a couple of days when stored in an airtight container.
- You can add a little cinnamon to the dough, if you like a really cinnamon-y flavour.
- The amount of icing stated is enough to give a nice glaze to the top of each bun, but if you want a really thick layer of icing, simply double the icing ingredient quantities.
- You can do an overnight rise with these Cinnamon Buns. Simply place the dough into the fridge to prove (step 4) overnight. Remove the dough from the fridge when you get up and allow it to warm up a little before continuing with the remaining steps as listed.