cinnamon buns

makes 12 buns

prep time: 2 hours 15 minutes

cook time: 30 mins


3 cups plain flour

3 tbsp caster sugar

1 sachet active dry yeast (7grams)

75g butter, melted

1 cup milk, lukewarm

1 tsp cinnamon

1 tsp allspice

1 egg, whisked


1 cup brown sugar

2 tbsp cinnamon

1/4 cup softened butter

cream cheese frosting

250g cream cheese

1 cup icing sugar

1/4 cup milk


to a large mixing bowl, or a stand mixer fitted with a dough hook attachment, add the flour, yeast, caster sugar, cinnamon and allspice. mix to combine

create a well in the center of the dry ingredients and slowly add in the warm milk, melted butter and egg, mix on a low-medium speed if using a mixer

once the dough starts to come together turn it out onto a lightly floured surface and knead for five minutes. you want the dough to remain slightly sticky but not so much that you cant knead it properly, add a sprinkle of flour where necessary if you find that your dough is sticking. if using a stand mixer, continue mixing on a medium speed for 5 minutes

transfer the dough into a well oiled bowl, cover with cling film and rise for 45 minutes-hour or until the dough has doubled in size

roll the dough out into a large rectangle around 1cm thick. brush with softened butter, leaving an inch around the edges so they can easily seal when rolled

combine the brown sugar and cinnamon and rub into the buttered dough

roll up your dough starting from the side closest to you, rolling the dough away from you then sit the roll on its seam. using a serrated knife, cut off either end to tidy it up then cut the roll into 12 pieces. you can make smaller buns if you'd like but i prefer a big bun, for obvious reasons

grease a baking dish and lay out the buns so that they are almost touching, as they rise for the second time they will slowly come closer together. allow the buns to rise covered for a further 30 minutes

bake the buns at 180 degrees for 25-30 minutes. keep an eye on them, you don't want them browning up too much

for the frosting, whisk together the icing sugar, cream cheese and milk. allow the buns to cool slightly then pour over the glaze