Cinnamon buns

Cinnamon buns
Serves: 6
  • For the buns
  • 300ml whole milk
  • 6 cardamom pods, husks removed and seeds ground
  • 50g unsalted butter
  • 450g plain flour
  • 7g fast-action yeast
  • 50g caster sugar
  • ½ tsp salt
  • 2 eggs
  • vegetable oil
  • 1 tbsp demerara sugar
  • 50g icing sugar
  • For the filling
  • 100g salted butter, softened
  • 80g soft dark brown sugar
  • 3 tsp ground cinnamon
  1. Put milk and the cardamom seeds in a pan over a medium heat and bring to a boil.
  2. Remove from heat, stir in butter and set aside.
  3. Sift flour, yeast, caster sugar and salt into a bowl.
  4. Add 1 egg and then the milk mixture and stir to form a sticky dough.
  5. Place on a lightly oiled surface and knead for 10 mins (it is sticky, but don’t add flour).
  6. Place in a lightly oiled bowl, cover with a tea towel and leave in a warm place for 30 mins or until doubled in size.
  7. Place on a lightly floured surface, dust with a little more flour and roll into a rectangle shape.
  8. For the filling, beat the butter with soft dark brown sugar and ground cinnamon, and spread evenly over the dough.
  9. Starting with a long edge, roll the dough into a sausage shape, finishing with the seam on top.
  10. Cut into 12 even pieces around 3cm each.
  11. Place buns in a greased roasting tin, cover with a tea towel and leave in a warm place for 30 mins or until the buns have puffed up and the sides are touching.
  12. Preheat oven to 180C/Gas 4. Beat the remaining egg and brush over the buns.
  13. Sprinkle with 1 tbsp demerara sugar and bake for 16-18 mins. Leave in the tin for 10 minutes, then turn onto a wire rack to cool.


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