Sweet and Sticky Cinnamon Bun Recipe

Sticky and sweet, fluffy and soft cinnamon buns are a Scandinavian favourite. Follow our recipe to help you make the perfect cosy, warm treat for friends and family. Enjoy warm with a cup of tea or coffee.


For the cinnamon bun dough

  • 100g unsalted butter
  • 200ml milk
  • 1 tsp salt 
  • 250g plain flour, plus extra for dusting
  • 250g strong white flour
  • 1½ tsp fast-action yeast
  • 4 tbsp caster sugar
  • 2 free-range eggs
  • Olive oil for greasing

For the filling and topping

  • 75g unsalted butter, softened
  • 100g caster sugar
  • 2 tbsp cinnamon
  • 1 free-range egg
  • 80g Currants (optional)
  • 65g Icing sugar
  • 3 tsp Milk or water


  1. Place the butter, milk and salt into a saucepan and heat and stir until the butter is melted. Remove from the heat and allow the mixture to cool until its lukewarm.
  2. In a large bowl, stir together the plain flour, strong-white flour, yeast and sugar until combined.
  3. Make a well in the centre of the flour mixture and pour in the cooled milk mixture, and crack the eggs into it. Keep stirring everything together until it forms a sticky dough.
  4. Pour 2 teaspoons of olive oil onto your work surface. Place the dough onto the surface and knead for 5-10 minutes until the dough is smoother and more stretchy. Lightly grease a bowl with some olive oil and place the ball of dough into it and then cover loosely with cling film or a clean tea towel and set aside in a warm place to prove for an hour, - it should double in size.
  5. To make the filling and topping, mix the softened butter in a bowl with half the sugar and 1 tablespoon of cinnamon. Mix until it is completely combined.
  6. When the dough has risen place it onto a floured work surface and gently roll out into a 40 x 30cm rectangle. Spread the filling evenly over the dough with the back of a spoon or palette knife, leave a 1cm border around the edges. As an optional extra you can sprinkle with currants.
  7. Starting with the long edge, roll the dough up into a cylinder keeping the roll even.
  8. Cut the roll into 10 even slices.
  9. Place the slices into a lightly greased dish. Cover loosely with cling film or a clean tea towel and set aside to prove again for 30-45 minutes.
  10. Pre-heat the oven to 200C/180C Fan/Gas 6.
  11. Brush the tops of the buns with a beaten egg. In a small bowl mix together the remaining caster sugar and cinnamon and dust over the buns generously.
  12. Bake for 12 minutes until the buns are dark golden-brown.
  13. To make the sugar glaze - mix the icing sugar with the 3 tsp milk or water then drizzle over the buns.

We hope you enjoy this recipe as much as we do!

1 comment

My favourite! Definitely going to be trying this recipe!

Jane September 26, 2021

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