Super Swirly Cinnamon Buns
These cinnamon buns are all about the layers and the filling.
Serves: 8
For the dough:
  • 3 cups (450g) plain flour
  • ¼ cup (60g) caster sugar
  • 1 + ½ tsp dried yeast
  • 1 cup (250ml) milk
  • 1 egg
  • ½ stick (60g) butter, melted
For the filling:
  • ½ stick (60g) butter
  • ½ cup (110g) brown sugar
  • 1 tsp cinnamon
  • ½ tsp cardamom
For the glaze:
  • 1 tbsp powdered sugar
  • 2 tsp water
  1. First, place all the ingredients for the dough into the bowl of a stand mixer, and work with the dough hook on a low speed for about five minutes or until everything comes together into a soft, not very sticky dough.
  2. Cover the dough with plastic wrap and place in a warm place to rise for about an hour.
  3. Meanwhile, beat together all the ingredients for the filling until smooth.
  4. When the dough has risen, place it onto a floured surface and roll it out into a large rectangle, about 15x20in (40x50cm), and spread the filling thinly over the surface.
  5. Starting from the short edge tightly roll the dough up into a sausage.
  6. Slice off the uneven ends, and then make diagonal cuts into the dough to make 8 cinnamon buns, each with a short side and a long side. Roll the buns onto the long side and press them down slightly, and then place them on a lined baking sheet to prove for about 30 minutes.
  7. Preheat the oven to 400F/200C and once the buns are proved, bake them for 20 minutes.
  8. Stir together the ingredients for the glaze, and then brush this onto the buns as soon as they come out of the oven. Leave them to cool on the tray, and then eat!
Recipe by The Sugar Hit at