Recipe for yummy cinnamon buns

7 December 2016

In my post about hygge a wee while back I promised a recipe to cinnamon buns. I have been eating these delicious home baked treats on too regular a basis but I think I have developed an addiction to the warm, sticky, cinnamon ball of loveliness.

As with all bread goods, they require a little effort on the time front but I have have done a bit of experimenting with this recipe so I can tell about getting them into the oven in the morning with no effort.

This recipe is from Martha Collison’s “Twist” book and I have found it to be the best cinnamon bun recipe (I’ve tried a few!)


  • 75g unsalted butter
  • 200ml whole milk
  • 500g white bread flour
  • 7g fast action yeast
  • 1tsp salt
  • 50g caster sugar
  • 2 free range eggs
  • 50g butter
  • 200g brown sugar
  • 2 tsp cinnamon
  • 1 egg for wash
  • 1 greased and lined brownie pan or 23cm round tin

In a pan, gently melt the butter and milk and allow to cool slightly.

Place flour, yeast, salt and sugar into a bowl (don’t put the salt and yeast next to each other, salt can destroy the yeast)

Mix the eggs into the lukewarm butter and milk and slowly begin to pour the wet ingredients into the dry, mixing as you go. You want a sticky dough but not wet. Begin to work the dough with your hands or a dough hook if using a stand mixture. Once the dough comes together, continue to knead in the mixer for 5 minutes or on an lightly oiled worktop with your hands for about 10 minutes.

One you have a nice shiny, elastic dough, pop it into an oiled bowl and cover with film for 1-2 hours or until doubled in size.

Once the dough has riden nicely, place the dough on the worktop and knock it back taking care to remove any large air bubbles. Then roll out your dough into a rectangle shape 20 x 40cms.

Melt the butter and slather over the dough, right to the edges.

Mix the sugar and the cinnamon together and sprinkle all over the butter.

Now get ready to roll! Rolling from the longest edge, slowly and carefully make the dough into a big sausage. Cut the sausage into 5 cm rounds and arrange them in your pan. I use a brownie pan for my rolls.

Cover the pan with a clean plastic bag and leave to rise again for about 1 hour*. Meanwhile heat the oven to 200degrees C.

Once the rolls have risen for a second time, brush the dough with the whisked egg and bake in the oven for 25 minutes.

You can ice these with a little glace icing but I’ve never allowed them to cool enough to ice them…


*at this stage you can slow down the second rise by placing the rolls covered in the fridge overnight. Allow them to come to room temperature for about 30 minutes before putting them into the oven.