top of page

Cinnamon Buns

I was making a batch of my Kardemummabullar and thought how I hadn't ever made a cinnamon version. When it comes to the two I would typically pick Cardamom over Cinnamon. That being said it doesn't mean I don't enjoy the latter any less. Unlike Kardemummabullar I think Cinnamon buns are better tray baked and smothered in icing. Cinnamon can be quite a dominant flavour but there is something about a splodge of icing on top which mellows it a little. The dough recipe is a straight reuse of my Kardemummbaullar recipe. I actually made my dough with the ground cardamom included but for the recipe I've written below I've swapped it out with ground cinnamon. Basically it's up to you depending on how cinnamony you like them. Either way, have fun making them!

Makes 12

Hands-on Time 1 hour

Proving Time +2 hours

Baking Time 20 minutes


500g Strong white bread flour (plus extra for dusting)

1 sachet or 2 1/2 tsp Fast-action yeast

195g Caster sugar

1/2 tsp plus a pinch Fine sea salt

1/2 tbsp plus 3 1/2 tsp Ground cinnamon

340g Unsalted butter (softened)

2 Eggs, medium

275ml plus 2 1/2 tbsp Full-fat milk

Oil for greasing (Flavourless e.g. sunflower or vegetable)

300g Icing sugar

2 tsp Vanilla extract


Large bowl

Dough scraper

Tea towel

2 Mixing bowls


Roasting tray (approx 24cm x 34cm)

Baking parchment

Rolling pin

Palette knife

Sharp knife

Pastry brush


Add 500g of flour to the large bowl. Place the yeast on one side, and 75g of sugar, salt, and 1/2 tablespoon cinnamon on the other.

Add 100g of butter and 1 egg.

Start to combine using one hand, slowly adding 275 millilitres of milk with the other, until you have formed a dough and all dry ingredients have been incorporated. 

Tip out onto a lightly floured surface and knead for approx. 10 minutes until smooth.

Use a dough scraper occasionally to gather the dough together if you find it sticking.

Don't add more flour.

When the dough is soft and smooth, leave it to rest on the worktop whilst you wash and lightly oil the large bowl.

Place the dough back into the bowl, cover with a tea towel and leave for at least 1 hour until it has doubled in size.

In the meantime get on with the filling.

In a mixing bowl combine 140g of butter, 120g of sugar, and 3 1/2 teaspoons of cinnamon until you have a paste.

Line the roasting tray with a sheet of baking parchment.

Remove the tea towel once the dough has proved.

Tip the dough back out onto a lightly floured surface and roll out into a 48cm x 40cm rectangle.

Spread the filling over the dough using a palette knife, ensuring you cover everything.

Roll the dough up starting with the length closest to you. Using a sharp knife, press down at 4cm intervals along the length of the dough, avoid sawing with the blade.

Place the buns swirl-side down into the lined tray.

Beat the egg in the mixing bowl using the pastry brush and coat the buns with it.

Cover with a tea towel and leave to prove for at least an hour until doubled in size.

Preheat the oven to 190°C/170°C(Fan)/375°F/Gas mark 5.

When the buns have finished proving remove the tea towel.

Place the tray on the middle shelf in the oven and bake for 20 minutes until the buns are a golden colour.

Remove and leave to cool in the tray.

Clean one of the mixing bowls you used earlier and add the remaining 100g of butter along with the icing sugar.

Stir using a spoon until you have a smooth paste.

Add 2 1/2 tablespoons of milk, vanilla, and a pinch of salt and stir again.

Dollop the icing on top of each of the buns and spread it out using the back of the spoon.

Leave to set before tucking in.


bottom of page