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November 18, 2011 / mintcustard

Cinnamon buns

I love jumping from Blog to Blog discovering new recipes, tastes and ideas. Sometimes I’m jogged out of my usual set of recipes to try something new, or as in this case, resurrect an old favourite. Helen at Fuss free flavours and her Breakfast club as done just that. This months theme is bread. Look here if you’d like to join in too. As I’m recently back from American and everywhere always seems to smell of cinnamon I had to make these buns. They are an adaptation of a recipe I originally wrote in my first book School Dinners. We had a Swedish tea ring sometimes for pudding with coffee at my school. To have them for breakfast is absolute bliss. My thanks go to Krithika for hosting this and for her blog which I enjoy reading immensely.
 Cinnamon buns rising slowly

Ingredients (makes 12 good sized buns)


650g strong white bread flour

60g caster sugar

75g white vegetable fat or lard

1 egg

1 tsp salt

180ml warm milk

150ml warm water

1 sachet yeast


50g softened butter

50g caster sugar

50g soft brown sugar

3 tsp ground cinnamon


150g icing sugar

Enough water to create a stiff paste

Baked buns ready to ice.

How to …….

Pre heat oven to 375f / 190C

  1. Place the warm water in a jug and stir in a sprinkle of sugar and the yeast. Leave out of any drafts until the yeast has doubled in size.
  2. Into a large bowl sieve the flour and stir in the sugar and salt. Cut the lard or vegetable shortening into the flour and rub in until the vegetable fat resembles breadcrumbs
  3. Pour in the warm milk and stir to begin to incorporate, now add the beaten egg and the yeast mixture. Using a round bladed knife mix until the dough comes together.
  4. Using your hands knead the dough gently but effectively for 5 minutes or so until the dough becomes smooth and silky. The dough is very soft and “loose” you may need more flour on your work surface as you work it.
  5. Make the dough into a ball and place in an oiled bowl. Cover with a damp cloth. Leave for an hour and a half until well risen.
  6. Knock back (punch the dough in the middle to deflate it) and let it rise again for another 45 minutes.
  7. On a lightly floured surface roll the dough out to approximately 30cm x 20 cm.
  8. In a small bowl beat together the butter, white, brown sugar and the cinnamon. Spread this over the dough and roll up the dough lengthwise.
  9. Taking a sharp knife and cut into 2cm slices.

Place onto a baking tray and allow to rise for another 30 minutes.

Bake in the oven for 20 t0 25 minutes.

Once golden remove and cool before icing. These taste best eaten while warm!



Leave a Comment
  1. Helen @ Fuss Free Flavours / Nov 19 2011 11:01 am

    Lovely buns, I could do with one right now! thanks for taking part in Breakfast club. Hope to see you lots next year too!


  1. Basic loaf of bread #frugalFebruary | mintcustard

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