Recipe: Cinnamon Buns

28 Nov

My Cinnamon Buns

I’m dreadful at baking and I now have come to realise why; I can’t for the life of me follow recipes. That requires organisation, that means I need to:

a) have all the ingredients to hand before I start

b) weigh or measure all the ingredients before I start

c) follow the recipe step by step

Balls to that, surely a quick scan through this well thought-out recipe, a bit of alternations here and there and it’ll be fine? Right? Right??


That’s when, what was meant to be a banana bread loaf turns into a solid brick only useful for throwing at your computer screen in rage.

So the other day, I decided for a bit of  crazy experiment to actually follow a recipe to the letter, y’know, all that boring stuff I said above. Thus proving that it was the baking gods taking a dislike to me and not my inability to follow instructions that caused my baked goods to flop. So it was slightly bitter-sweet when, 2 hours and a well read recipe later, my cinnamon buns came out tasting and looking the way they should (besides the icing looking, as a friend so kindly pointed out, like someone got “a bit too excited”. Cheers Emmett).

I got the recipe from the Great British Bake Off, I suppose if anyone’s going to know how to bake it’ll be them..

Give them a go sure, they are pretty great.

Cinnamon or Chelsea Buns


  • 500g/1lb strong white flour, plus extra for dusting
  • 1tsp salt
  • 1 x 7g/¼oz sachet fact-action dried yeast
  • 300ml/10fl oz milk
  • 40g/1½oz unsalted butter, softened at room temperature
  • 1 free-range egg
  • vegetable oil, for greasing
For the filling
For the glaze
  1. Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast. Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
  2. Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
  3. Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
  4. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
  5. Lightly grease a baking tray.
  6. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
  7. Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
  8. Preheat oven to 190C/375F/Gas 5.
  9. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
  10. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
  11. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.

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