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.

Ingredients

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

Method

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!