- For the buns
- 500ml (18fl oz/2 cups) milk
- 125g (4½oz/1 cup) icing (confectioner’s) sugar
- 60g (2oz/¼ cup/½ stick) butter
- 50g (1¾oz/5 tbsp) fresh yeast
- 1kg (2¼lb/8 cups) plain (all-purpose) flour, plus extra to dust
- 1 tsp ground cardamom
- 2 eggs
- For the filling
- 175g (6¼oz/¾ cup/1½ sticks) butter, softened
- 250g (9oz/1¼ cups) raw cane sugar
- 3 tbsp ground cinnamon
Cinnamon buns by Caroline fleming
Caroline Fleming
13th November 2017
Cinnamon buns by Caroline fleming
Every year my grandparents would come and stay with my sister Duddi and I when our parents went shooting around Europe for a month. The first thing Granny made as soon as she arrived was a ginormous portion of cinnamon buns. My sister and I would eat these every day when we got back from school, and also – if we were lucky – for breakfast. Granny baked these again just before she left and froze them in smaller batches, which is such a good idea as these buns truly are the most heavenly snack for children, both big and small.
Ingredients
Method
Makes 16-20 buns
In a large saucepan, gently heat the milk until it is warm, not hot, then add the icing (confectioner’s) sugar and butter. Remove from the heat, stir to combine, then leave to cool.
Once cool, add the yeast and stir well, then slowly add the flour and cardamom, stirring well. Whisk the eggs, then add to the saucepan and stir well to combine. Remove the bun dough from the saucepan and knead well, then cover with a clean tea towel and leave in a dark place for 1 hour to rise.
Lightly flour your work surface. Roll the dough mixture out into a large rectangle about 1cm (½ inch) thick.
Mix the ingredients for the filling together, then spread the filling all over the top of the dough rectangle. Roll up, starting from one end, so that it resembles a jam roly-poly cake or Swiss roll, then cut into 2cm (¾ inch) thick slices. Spread the slices out on baking (parchment) paper on a baking tray (sheet) and allow to rise for another 30 minutes.
Meanwhile, preheat the oven to 200°C/400°F/gas mark 6.
Bake the cinnamon buns for 10–15 minutes until golden brown. Enjoy warm from the oven, or cold, with a cup of tea or coffee. These also freeze well.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
