Honestly, could there be a more fitting celebration for this time of year?
As the leaves begin to turn golden, the evenings draw in, and woolly jumpers make their annual return, our thoughts inevitably turn to comforting seasonal flavours. Cinnamon, ginger, mixed spice, orange zest, and warming brown sugar all seem to find their way from the cupboard to the kitchen worktop as autumn settles across Britain.
Cinnamon buns have long been a beloved treat, famous for their soft, pillowy dough spiralled around a sweet, spiced filling. The aroma alone is enough to make a house feel cosy. On a chilly October afternoon, few things can rival the smell of freshly baked buns emerging from the oven.
But while Cinnamon Bun Day celebrates a classic favourite, we can also put a seasonal twist on tradition.
Autumn baking is all about warmth and comfort. It's the season of spiced cakes, sticky gingerbread, bonfire treats, and pumpkin-inspired bakes. The spices we associate with this time of year have a remarkable ability to evoke memories and create a sense of comfort.
Cinnamon brings sweetness and warmth. Ginger adds a gentle heat and depth of flavour. Mixed spice combines familiar autumn notes into a blend that feels unmistakably comforting. Add a hint of orange zest, and suddenly the whole kitchen is filled with the scent of the season.
These flavours don't just taste good; they capture the feeling of autumn itself.
With Cinnamon Bun Day falling in early October, it also arrives just as many of us begin planning our Halloween baking.
Halloween in Britain has evolved far beyond bowls of sweets and carved pumpkins. Home bakers are increasingly embracing seasonal bakes that celebrate the occasion in a more creative and comforting way. It is more than bright food colourings and novelty decorations alone; many are returning to traditional autumn flavours that feel just as festive.
Spices have always played a central role in autumn celebrations. Their warmth complements the cooler weather and brings a touch of nostalgia to family gatherings, school events, and weekend baking sessions.
That's where Gingerbread Cinnamon Buns come into their own.
Imagine everything you love about a classic cinnamon bun, but with the rich warmth of gingerbread folded into every bite.
A soft, enriched dough infused with mixed spice, rolled around a filling of cinnamon, ginger, brown sugar, and fragrant orange zest. Finished with a smooth cream cheese icing and served slightly warm, they're the kind of bake that disappears almost as quickly as it cools.
There is something particularly satisfying about making cinnamon buns from scratch.
Perhaps it's the simple pleasure of kneading dough by hand, watching it rise, and filling the kitchen with the smell of spices. Or perhaps it's the anticipation of pulling apart that first warm bun and seeing the beautiful swirls inside.
As autumn unfolds, Cinnamon Bun Day provides the perfect excuse to do exactly that.
So, whether you're a lifelong cinnamon bun enthusiast or simply looking for a new autumn baking project, this is the ideal time to embrace the season's favourite flavours.
So put the kettle on, reach for the spices, and fill your home with the scents of autumn.
🍂🎃🧡
Gingerbread Cinnamon Buns
Makes: 10 to 12 buns
Prep Time: 20 minutes (plus rising time)
Bake Time: 20 to 25 minutes
Ingredients
For the Dough
- 500g Nelstrop Traditional Strong White Bread Flour
- 1 sachet (7g) fast-action yeast
- 50g brown sugar
- 20g mixed spice
- 1 tsp salt
- 75g unsalted butter, melted
- 250ml warm milk
- 1 large egg
For the Filling
- 100g soft brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 50g unsalted butter, softened
- Zest of 1 orange
For the Icing
- 100g icing sugar
- 120g full-fat cream cheese
- 40g unsalted butter
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp vanilla extract
Method
Make the Dough
In a large mixing bowl, combine the flour, yeast, brown sugar, mixed spice, and salt. Make a well in the centre and pour in the warm milk, melted butter, and egg. Mix until a dough forms.
Knead
Turn the dough out onto a lightly floured surface and knead for 8 to 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 approximately 1 hour, or until doubled in size.
Prepare the Filling
In a small bowl, combine the soft brown sugar, cinnamon, ginger, and orange zest.
Roll and Fill
Roll the dough into a rectangle approximately 40cm × 30cm. Spread the softened butter evenly over the surface, then sprinkle the sugar and spice mixture across the dough.
Shape
Starting from the long side, roll the dough tightly into a log. Slice into 10 to 12 even buns and arrange in a greased baking tin, leaving a little space between each one.
Second Rise
Cover and leave to rise for 30 to 45 minutes, until the buns are puffy and nearly doubled in size.
Bake
Preheat the oven to 180°C (160°C fan). Bake for 20 to 25 minutes, or until golden brown and cooked through.
Make the Icing
Beat together the icing sugar, cream cheese, butter, cinnamon, ginger, and vanilla extract until smooth and creamy.
Finish
Pipe or spread the icing generously over the warm buns.
Serve warm and enjoy the smiles that follow. 🍂✨
Tip: For an added twist, bake up some mini gingerbread men to use as decoration see recipe below.
Easy Gingerbread
Ingredients
- 250g Nelstrops Soft Patents Flour
- 2g Bicarbonate of Soda
- 4g Ground Ginger
- 60g Butter, softened
- 2g Salt
- 130g Soft Brown Sugar
- 85g Golden Syrup
- 1 Egg
Method
- Add all the ingredients to a mixing bowl.
- Mix until the dough is fully combined and smooth.
- Cover and leave the dough to rest in the fridge overnight.
- Roll out the dough to approximately 6mm thickness.
- Cut into shapes using a biscuit cutter.
- Place the biscuits on a prepared baking tray, leaving space between each one.
- Bake at 175°C for 8 to 12 minutes, or until lightly golden.
- Allow to cool completely before decorating as desired.
Makes
Approximately 10 to 20 biscuits, depending on the size of the cutter used.
Tips
- For crisper gingerbread, bake towards the upper end of the time range.
- For a softer texture, remove from the oven after 8 to 9 minutes.
- Chill the dough again for 15 to 20 minutes if it becomes too soft while rolling.
