You're in for a treat with this recipe! Because these cinnamon buns are just the ticket. Soft, gooey, and utterly irresistible, they're perfect for a lazy Sunday brunch or a cheeky afternoon pick-me-up.

This recipe makes a decent batch of 12 buns – ideal for sharing with your nearest and dearest (or not, we won't tell!). And if you're feeling particularly generous, simply double the ingredients and bake a whole army of these delightful swirls.

Here's what you'll need:

For the Dough:

  • 1 cup warm milk (not too hot, mind you!)
  • 8 grams dried yeast
  • 1 egg
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 100 grams soft butter
  • 300 grams plain flour

For the Filling:

  • 150 grams soft butter (yes, more butter!)
  • 150 grams soft dark brown muscovado type sugar
  • 1.5 tbsp cinnamon, the spice of life!

For the Topping:

  • 10 whole pecan nuts, roughly chopped
  • 20 grams cream cheese
  • 40 grams icing sugar
  • A dash of milk

Right then, let's get baking!

  1. Wake Up the Yeast: In a large bowl, whisk together the warm milk and yeast. Give it a little stir and let it sit for a few minutes until the yeast gets all frothy and bubbly.

  2. Mix the Wet Bits: Add the egg, salt, and sugar to the yeast mixture and give it another good whisk. Pop in the softened butter bit by bit, mixing until everything is lovely and combined.

  3. Flour Power: Gradually whisk in the flour until you have a sticky dough. Don't worry, it's supposed to be like that!

  4. First Prove: Cover the bowl with a tea towel and leave the dough to rise in a warm spot for about an hour and a half, or until it's doubled in size. A bit of patience is required here, but trust us, it's worth it.

  5. Get Ready to Roll: Flour your work surface with plenty of flour and tip the dough out onto it. Sprinkle with a bit more flour and shape it into a rectangle (roughly 20cm high and 40cm wide).

  6. Fill 'er Up: Mix the butter, brown sugar and cinnamon together in a bowl and spread the mixture all over the dough, leaving a small border. Ooh, that smells good!

  7. Roll, Roll, Roll: Starting from a long edge, roll the dough up nice and tight. Imagine you're making a huge Swiss roll.

  8. Slice and Dice: Cut the roll into 12 equal pieces and arrange them in cup cake tray.

  9. Second Prove: Let the rolls rise again for another hour in a warm place. They should be nice and puffy by now.

  10. Bake to Perfection: Preheat your oven to 180°C (350°F/Gas Mark 4). Bake the buns for 20 minutes, or until they're golden brown and a skewer poked into the centre comes out clean.

  11. Top it Off: While the buns are baking, whisk together the cream cheese, icing sugar, and a dash of milk until it's smooth and creamy.

  12. Tuck In! Let the buns cool slightly before drizzling with the cream cheese topping and sprinkling with those lovely chopped pecans.

Top Tips:

  • Warm is Key: Make sure your milk is lukewarm, not boiling hot. You don't want to scald the poor yeast!
  • Butter Up: Soft butter is essential for both the dough and the filling. It makes everything lovely and smooth.
  • Don't Overdo It: Keep an eye on your cinnamon buns while they're baking. Nobody likes a dry cinnamon bun!

These cinnamon buns are best enjoyed fresh from the oven, when they're still warm and gooey. They're absolutely scrumptious with a cup of tea or a glass of cold milk. Happy baking, lovelies!

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Written by Saskia Roskam

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