Photo of a cinnamon buns

Cinnamon buns

Based on this recipe by Richard Bertinet.

These are amazingly soft and sweet. They keep well for a few days, and freeze perfectly too.

  • Prep time: 3 hours
  • Cook time: 20 minutes
  • Yield: 12

Ingredients

    For The Dough

    • 200g Full Fat Milk
    • 2 Medium Eggs
    • 600g Strong White Bread Flour
    • 25g Fresh Yeast
    • 50g Caster Sugar
    • 10g Salt
    • 200g Unsalted Butter

    For The Filling

    • 100g Unsalted Butter
    • 150g Soft Brown Sugar
    • 1.5 Tsp Cinnamon

    For The Egg Glaze

    • 1 Egg
    • 2 Tbsp Full Fat Milk

    For The Sugar Glaze

    • 100g Caster Sugar
    • 100g Water

Steps

  • Add the milk and eggs to the food mixer bowl.
  • Add the flour, salt, sugar and butter over the wet ingredients, and mix gently to get the salt away from the surface.
  • Add the yeast
  • Mix on slow for 5 minutes (until combined)
  • Increase the mixer speed for 10 minutes until silky and the dough comes away cleanly.
  • Form dough into a ball, cover and leave for 45 minutes (double in size).
  • Tip onto a lightly floured worktop, and roll out to an A3-sized rectangle.
  • Make the filling: beat the butter and sugar until pale. Stir in the cinnamon.
  • Spread the filling over the dough.
  • Grease a 12-cup muffin tray
  • Fold in half lengthways. Then slice widthways into 12 long-thin strips each ~35mm wide.
  • Take each strip and make 2 addition cuts 80% of the length of the strip to allow plaiting.
  • Plait a strip, then roll it up along the length to create a knot and place it in the greased muffin tray.
  • Cover and leave to prove for 1 hour.
  • Preheat the oven to 200°C.
  • Brush the knots with egg glaze and bake for 15-20 minutes until golden.
  • Meanwhile, make the sugar glaze. Combine the sugar and water in a saucepan and bring to the boil. Once boiling, reduce the heat and simmer until you have a light syrup.
  • Brush the baked knots with the syrup while still hot and leave to cool.