Blooming marvelous cinnamon buns

I cannot believe that they closed down the Cinnebon in Southampton! They make the best cinnamon rolls ever. So I am going to have to make my own, I’ve found a recipe in the Step-by-step baking book.

For the dough:

125ml milk

125ml water

100g unsalted butter

2tsp dried yeast

50g caster sugar

550g plain flour sifted plus extra for dusting

1 tsp salt

1 egg, plus 2 egg yokes

For the filling and glaze

3 tbsp cinnamon

100g soft light brown sugar

25g unsalted butter (melted)

1 egg lightly beaten

4 tbsp caster sugar

Firstly you will need to heat the water, milk, and butter until melted then leave to cool.

Once the butter mixture is just warm you can whisk in the yeast and just a tablespoon of sugar. When this is mixed in cover for 10 minutes.

In a large mixing bowl put the flour, salt and leftover sugar together and make a well in the middle.

Pour the warm milky mixture down the well.

The next step is to whisk the egg and yokes together and add to the mixture.

Squidge the mixture together to form a dough. Next you will need to kneed the dough for 10 minutes on a floured surface I had to add a bit more flour because it was a little sticky. Next place the dough in an oiled bowl and cover. It will take a couple of hours to rise. Perfect time for a nice afternoon nap.

Once you have woken from your nap you can prepare the filling; mix together 2 tablespoons of cinnamon and the brown sugar in a small bowl.


So the dough should be nicely risen by now so turn it out onto a floured surface and lightly knock it back. Roll it out into a large rectangle.

You’ll now need to melt the butter and brush it over the surface of the dough.

Now you can add the sugar and cinnamon mix over the butter leaving a 1cm boarder at one end and brush this with the egg. To make sure the filling is secure press it down with your hands.

Roll the dough up towards the boarder into a sausage shape. Making sure that it is not really tight. You can then cut the roll. I used a bread knife for this as it is easier not to squash the rolls.

Put the rolls into a lined tin, cover and leave to rise again for a couple of hours, in a warm place or you can leave them in the fridge over night which is what I did.

I had enough rolls for two tins I could probably just do with a bigger tin. Once they have risen brush with egg and, bake them in an oven preheated to 180 degrees Celsius; for 25-30 minutes. You can then heat three tablespoons of water and two tablespoons of sugar until they have dissolved, and brush over the rolls, sprinkle with the remaining sugar and cinnamon mixture.

These are much better warm so if they have cooled pop them into the microwave for 1 minute and serve with coffee or chai lattes.


June 24, 2012. Uncategorized.


  1. Karen @ Lavender and Lovage replied:

    What a FABULOUS post/recipe and I love your very helpful step-by-step photos too…..and the end result? Delicious! Karen

  2. kerrycooks replied:

    I can’t believe how lucky you are to have had a cinnabon to begin with! I can’t wait to try one 🙂

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