There’s something undeniably comforting about the smell of freshly baked cinnamon buns wafting through the kitchen on a crisp morning. Warm, golden, and swirled with buttery cinnamon sugar, these soft buns are the perfect way to show a loved one just how much you care. Whether it’s a Valentines Day surprise, a Mother’s Day breakfast, or simply a treat to brighten their day, homemade cinnamon buns turn an ordinary morning into something truly special.
While you can pick up a pack of cinnamon rolls from the supermarket, nothing compares to the love and effort that go into baking your own. The gentle kneading of the dough, the sweet aroma as they bake, and the anticipation of that first bite—it’s an experience that brings joy before you’ve even sat down to eat.
Pair your buns with freshly brewed coffee or a pot of English breakfast tea, and perhaps a few fresh berries on the side. Pop them on a tray with a little vase of flowers and a handwritten note, and you’ve got yourself a heartfelt breakfast worth remembering.
Recipe: Homemade Cinnamon Buns
Makes: 10–12 buns
Prep time: 20 minutes (plus rising)
Bake time: 20–25 minutes
Ingredients
For the dough:
500g Nelstrop Traditional Strong white bread flour
1 sachet (7g) fast-action yeast
50g caster sugar
1 tsp salt
75g unsalted butter, melted
250ml warm milk
1 large egg
For the filling:
100g soft brown sugar
2 tsp ground cinnamon
50g unsalted butter, softened
For the icing:
100g icing sugar
1–2 tbsp milk
½ tsp vanilla extract (optional)
Method
Make the dough:
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Make a well in the centre, then pour in the warm milk, melted butter, and egg. Mix until a dough forms.
Knead:
Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a clean tea towel, and leave to rise in a warm place for about 1 hour, or until doubled in size.
Prepare the filling:
Mix the brown sugar and cinnamon together in a small bowl.
Roll and fill:
Roll the dough out into a large rectangle (around 40cm x 30cm). Spread the softened butter evenly across the surface, then sprinkle over the cinnamon sugar mixture.
Shape:
Roll the dough up tightly from the long side to form a log. Slice into 10–12 even pieces and arrange them in a greased baking tin, leaving a little space between each one.
Second rise:
Cover the tin and leave to rise for another 30–45 minutes, until puffy and nearly doubled in size.
Bake:
Preheat the oven to 180°C (160°C fan). Bake for 20–25 minutes, or until golden brown and cooked through.
Glaze:
Mix the icing sugar with milk and vanilla until smooth. Drizzle generously over the warm buns.
Serve warm and enjoy the smiles that follow.
Tip: For an extra indulgent twist, add a handful of chopped pecans or drizzle with cream cheese frosting instead of simple icing.
