Cinnamon buns


These cinnamon buns from The Hungry Student Easy Baking are amazing. Soft, sweet and a little spicy. They’re definitely best eaten within 24 hours of making them.

Makes 9 buns


For the buns

• 215g/1 2/3 cups plain flour, plus a little extra for the worksurface
• 215g/1 2/3 cups strong white bread flour
• Pinch salt
• 75 generous 1/3 cup caster sugar
• 2 level tsp instant action dried yeast
• 230ml/1 cup milk
• 75g/1/3 cup butter
• 1 egg, beaten

For the filling

• 85g/ generous1/3 cup butter
• 75g/1/2 cup demarera sugar
• 4 tsp cinnamon

For the topping

• 1 egg, beaten
• 3 tbsp demarera sugar


1) Start by making the buns. Sift the flours, into a large mixing bowl. Add the salt, sugar and yeast and stir well.
2) Place the milk and butter into a saucepan over a low heat and melt the butter into the milk. Do not allow the milk to start to simmer, this needs to be done over a low temperature
3) Pour the milk and melted butter into the flour mixture and stir to form a stiff dough.
4) Add the egg and continue to stir together to form a soft dough.
5) Grease a large mixing bowl, place the dough into the bowl. Cover with cling film and place in a warm place for around 45 minutes until the dough has risen
6) Meanwhile, make the filling by beating together the butter, sugar and cinnamon.
7) Grease and line your 8”/20cm square cake tin and set aside
8) When the dough has risen, remove from the bowl, and place on a clean, floured work surface. Gently roll out the dough to form a rectangle around 2 cm thick, no thinner
9) Spread the filling evenly over the dough. If the butter is still firm, you can break it up into pieces and distribute evenly over the dough.
10) Now, roll up the dough to form the buns. Place your dough in a landscape position in front of you and start from a long side of the rectangle , roll up the dough, like a swiss roll
11) Cut the dough into 9 buns. Each slice should be about 4-5cm thick
12) Fit the buns into your prepared tin, cover with cling film and allow them to rise for a further 30 minutes in a warm place.
13) Meanwhile, preheat the oven to 180C/355F/gas mark 4
14) When the buns have risen, brush them with beaten egg, sprinkle over the demerara sugar and bake for 25-35 minutes until golden brown.
15) Remove the buns from the tray, without separating them, and leave to cool on a wire rack for 30 minutes before pulling apart and diving in.