Cinnamon Swirl Buns
Difficulty: Medium • Makes: 9–12 buns
Intro
These cinnamon buns are a proper weekend bake. Soft, fluffy dough rolled with buttery cinnamon sugar and glazed lightly on top — they’ll make your kitchen smell just like The Cosy Oven on a busy morning.
Ingredients
For the dough:
- 250 ml warm milk
- 7 g fast-action yeast (1 sachet)
- 75 g sugar
- 75 g unsalted butter, melted and cooled slightly
- 1 large egg
- 500 g strong white bread flour
- 1 tsp salt
For the filling:
- 75 g unsalted butter, softened
- 120 g light brown sugar
- 2 tbsp ground cinnamon
For the glaze:
- 100 g icing sugar
- 2–3 tbsp milk
Method
- In a bowl, mix warm milk, yeast and 1 tbsp of the sugar. Leave for 5–10 minutes until slightly foamy.
- Add the remaining sugar, melted butter and egg. Whisk briefly to combine.
- In a large bowl, combine flour and salt. Pour in the wet mixture and bring everything together into a soft dough.
- Knead on a lightly floured surface for about 8–10 minutes, until smooth and elastic.
- Place in a lightly oiled bowl, cover, and leave to rise for 1–1½ hours, or until doubled in size.
- While it rises, mix the filling: beat together softened butter, brown sugar and cinnamon into a paste.
- Once risen, roll the dough into a rectangle about 40 x 30 cm.
- Spread the cinnamon filling evenly over the surface.
- Roll up tightly from the long side to form a log, then slice into 9–12 even pieces.
- Arrange the pieces in a greased baking tin, leaving a little space between each. Cover and prove for another 30–45 minutes.
- Preheat the oven to 180°C (fan 160°C).
- Bake for 20–25 minutes, until golden and cooked through.
- Mix icing sugar and milk to make a pourable glaze, then drizzle over the warm buns.
Cosy Oven Tip
If you like extra gooey buns, pour a couple of tablespoons of warm cream into the tin just before baking.