Skip to content


February 25, 2013

I love Cinnamon Buns but the couple of recipes I tried required kneading which I don’t enjoy so I tried this time with the folding method we use for bread and got a better result.


5 g fresh yeast
20 g sugar
70 g warm water
200g strong white bread flour
1 g salt
1 tsp cinnamon (plus extra)
1 lightly beaten egg
40 g softened butter
Sultanas, brown/soft brown sugar, cinnamon for sprinkling
1 medium beaten egg for egg wash


1. Mix yeast, sugar and water together
2. Add 100g of the flour and mix until no dry flour remains – cover and leave for about 1 hour until doubled in size.
3. In another bowl mix the other 100g of flour, salt and cinnamon.
4. Mix the dough, egg and dry mixture together then mix in the butter until combined.
5. Cover and leave for 10 minutes.

Cinnamon Bun Dough

Cinnamon Bun Dough

6. After 10 minutes pull the dough from the outer edge over the ball 30 times, turning the bowl as you go.

7. Cover and leave for 10 minutes. Repeat until the dough has been folded four times then cover and leave for one hour.

8. Lightly flour a clean work surface then punch the air out of the dough while shaping into a thin rectangle.

Shape the dough

Shape the dough

9. Brush all over with the egg wash then sprinkle with sugar, cinnamon and sultanas.

10. Roll up the dough to make a long roll then cut into 13 slices.

Roll up the dough

Roll up the dough

11. Place in a 23cm spring form tin and leave to rise for one hour.

12. Bake at 200 degrees C for 15 minutes until golden brown then turn out onto a wire rack before brushing with melted butter and sprinkling with icing sugar or water icing.

Cinnamon buns

Cinnamon buns

These can be prepped and left for final rise overnight in the fridge. Bring back to room temperature before baking.

  1. February 25, 2013 1:30 pm

    oh, yummm…

    • February 25, 2013 2:13 pm

      Thank you – not a good choice when we were going to try and eat less for couple of weeks!

Comments are closed.

%d bloggers like this: