Cinnamon Bun

Recipe details

  • 2 sachets of instant yeast (14-15g)
  • 400g Strong White Bread Flour
  • 200g Plain Flour
  • 2 Egg Yolks
  • 250ml Lukewarm Milk
  • 50g Melted Butter
  • 1Tbsp Sugar
  • 1/4 tsp Salt


  • 150g Very Soft Butter
  • 50g Brown Sugar
  • 1Tsp Cinnamon
  • A Handful of Sultanas (optional)

Icing (optional)

  • 2 Cups of Icing Sugar
  • 1 Tblsp Melted Butter
  • 1/4 Tsp Cinnamon
  • 1/2 Tsp Vanilla Extract
  • Water to Mix


  1. In a jug mix the yeast, warm milk and tablespoon of sugar. Leave to froth for 10 minutes if you have time then add the melted butter and egg yolks.
  2. Mix this into the flours, with the salt.
  3. Knead for 5-10 minutes on a floured surface.
  4. Put in a large bowl with a plate on top and leave in a warm place until doubled in size (1-2 hours)
  5. Knock down and flatten out until it's about the size of a large baking tray.
  6. Slather with the very soft 100g of butter.
  7. Sprinkle with the mix of brown sugar and cinnamon (and some sultanas if you fancy)
  8. Roll up so you have a long swiss roll type thing.
  9. Slice into 2" slices and place in a lined or buttered deep cake tin
  10. I used a 26cm Kaiser tin, with not stick foil on the base and butter on the sides.
  11. Allow to rise for another 1/2 hour. Tuck in any sultanas so they don't burn.
  12. Bake at 200c for 10 minutes
  13. Cover loosely with foil and bake for another 15 minutes or so.
  14. At this point I brush it with a little melted butter and put it back in if not quite cooked through.
  15. Tip out straight away (using a plate to tip it onto then back onto a 2nd plate)
  16. Top with the warm buttery icing and leave to long as you can bear it.
  17. They are still good on day two (and even better when warmed for 20 seconds in the microwave)
Let me know if you try it!