Cinnamon buns

45 minutes


Basic dough

  • 250ml of milk
  • 8g of fast-action dried yeast
  • 1 medium free-range egg
  • 120g of soft light brown sugar
  • 1 tsp ground cardamom
  • 1/2 tsp salt
  • 450g of strong white flour, plus extra for dusting
  • 100g of unsalted butter, softened


  • 50g of unsalted butter, softened
  • 2 tsp ground cinnamon
  • 80g of soft dark brown sugar
  • 1 egg, lightly beaten


  • 2 tbsp of soft light brown sugar


Add the milk to a small pan and heat to just below boiling point. Remove from the heat and allow to cool slightly before using
In a large mixing bowl whisk together the egg, sugar, cardamom, salt, yeast and warm milk. Slowly mix in two-thirds of the bread flour a little at a time
Add the remaining flour and softened butter and bring the mixture together with your hands to form a soft and sticky dough
Turn the dough out on to a floured worktop, sprinkle with a little more flour and knead lightly until just smooth. Do not overwork the dough; it should only just hold together as a semi-smooth ball
Place the dough in a clean bowl and leave covered at room temperature for 1 hour, or until about doubled in size
Turn out the risen dough on a floured worktop, sprinkle with a little more flour and roll out into a large rectangle about 13mm thick. Spread the dough with the softened butter and sprinkle evenly with the dark brown sugar and cinnamon
Gently roll the dough into a sausage, short end to short end, then slice into 25mm rounds. Place these on lined baking sheets and leave to rise for 20 minutes
Preheat the oven to 225°C/gas mark 7
Brush the risen buns with beaten egg before baking for 8–10 minutes, then transfer the cooked buns to a cooling rack
To glaze the finished buns, dissolve the light brown sugar in 1 tablespoon of water and brush this mixture lightly over the buns while they cool
Serve the cinnamon buns warm with coffee. They are best eaten the same day, although you can freeze the buns and refresh in the oven to enjoy at a later date