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  • Writer's pictureLisa Nell

Cinnamon Buns for Saturday Breakfast?

If you didn't answer yes to this, then I'm not sure we can be friends.

To make these buns, you will need a baking dish [I used a 9 x 13 inch sheet pan] and a batch of brioche dough. You can find my recipe for Brioche dough here.


For the Buns

1 x batch of Brioche Dough

140g Unsalted Butter, softened

120g Light Brown Sugar

3 Tsp Cinnamon

1/2 tsp Ginger

For the Icing

160g Full Fat Cream Cheese

100g Unsalted Butter, softened

125g Icing Sugar

How I make my Cinnamon Buns:

  1. First I make a brioche dough the day prior to when I want to eat the buns.

  2. I then make the filling. I do this by mixing together the butter, brown sugar and spices (I've listed cinnamon and ginger, but you could also add any you love) until it becomes a lovely spreadable butter. Put it aside until you need it.

  3. On the day, flour your work surface and roll out the dough into a rectangle. If it was in the fridge overnight let it come to room temperature. You want it to be the thickness of a £1 coin. Trim the edges so it's a neat rectangle.

  4. Make sure your spreadable butter filling is nice and soft. You want it to slide nicely over the dough so if it's a little still pop it in the microwave for seconds (I did mine for 10 seconds which was more than sufficient).

  5. Spread the filling over the dough leaving a small space around the edges.

  6. Starting from the short side, tuck the dough into itself and push and roll until you have one long roll. I then stretch mine out a little bit and then neaten up the edges (I bake these too as we try not to waste food!).

  7. I use a rule to slice the dough in half, then half again, and again until you have equal size pieces. I managed to get 18 circles at 2cm each but you could cut yours thicker if you prefer bigger rolls but fewer.

  8. Line a baking tray and spread the dough circles equally in the tray, face side up so you can see the swirl. Leave in a warm place to prove for one hour.

  9. Pre-heat your oven to 175ºC fan and bake for c.25 minutes. You will know your oven, so this timing is a guide.

  10. While the buns are baking, it's time to make the cream cheese topping. Put your butter into a bowl and mix for a few minutes until soft and creamy. Sieve over half the icing sugar and mix well, before adding the rest. Then add the cream cheese and mix lightly until just incorporated. Do not over mix.

  11. When the buns come out of the oven, leave in the tray to cool down. When cool, spread over the cream cheese frosting.

  12. Goes really well with a lovely cup of tea!

Sustainability tip:

  1. Conscious of recycling in our house, I have recently been using a more sustainable baking paper called 'If You Care'. It's made from 100% unbleached paper, is biodegradable, compostable and landfill safe. The materials are all made from renewable resources and the packaging materials are made from recycled paper. You can buy it from any ethical stores and good home baking stores online.

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