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
- 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.
- In a large bowl, stir together the plain flour, strong-white flour, yeast and sugar until combined.
- 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.
- 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.
- 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.
- 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.
- Starting with the long edge, roll the dough up into a cylinder keeping the roll even.
- Cut the roll into 10 even slices.
- 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.
- Pre-heat the oven to 200C/180C Fan/Gas 6.
- 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.
- Bake for 12 minutes until the buns are dark golden-brown.
- 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!
My favourite! Definitely going to be trying this recipe!