Cinnamon And Sour Cherry Buns

I made Cinnamon And Sour Cherry Buns for Fresh From The Oven.

Today’s inspirational recipe from Lavender and Lime ♥ Cinnamon And Sour Cherry Buns ♥ #LavenderAndLime Click To Tweet

I had a real blonde moment when I joined Fresh From The Oven and so did not take part in the September challenge. After clearing up what I needed to do, I went to take a look at the October challenge, and it was for cinnamon buns. Even though I had already posted a recipe for them, this was not going to stop me from taking part. I decided to use the recipe from Things We Make that we were given with the challenge. If I were to make them again, I would add some cinnamon to the dough and I would use my cinnamon ‘sludge’ from my recipe for the middle. These kept amazingly well and we enjoyed the treat all weekend long. I also did not do the icing but instead made a glaze with jam – and it really worked well. I used sour cherries (notice the dark bits) instead of sultana’s as I do not like sultanas but I should remember to have put them on the edge of the dough and not the middle so that when I rolled them up, they would not have been at the edge.

Cinnamon And Sour Cherry Buns
Print Recipe
No ratings yet

Cinnamon And Sour Cherry Buns

Recipe Category: Bread
Makes enough for: 10 buns
All Rights Reserved: Recipe adapted from Things We Make


  • 125 mls luke warm milk
  • 14 g instant yeast
  • 7.5 mls fructose
  • 25 g melted butter
  • 1 egg yolk
  • 200 g bread flour
  • 100 g flour
  • 1.25 mls salt

for the filling:

  • 50 g softened butter
  • 25 g fructose
  • 2.5 mls ground cinnamon
  • 40 g sour cherries

for the glaze:

  • 15 mls fruit jam


  • in a jug, mix the milk, yeast and fructose and leave to stand for 10 minutes
  • add the melted butter and egg yolk to the milk mixture
  • place the flour and salt in a large bowl and add the milk and egg mixture
  • using a dough hook, knead until the mixture comes together
  • at this stage I had to 20mls milk to make a dough
  • you can also knead by hand for 10 minutes
  • put the dough back into the large bowl and cover with a plate
  • leave in a warm place for 2 hours to double in size
  • knock down and roll the dough out until it’s the size of a baking tray
  • slather with the butter and then sprinkle on the cinnamon sugar
  • add the sour cherries to the bottom of the dough
  • and starting with that edge, roll up until it resembles a swiss roll
  • cut into 2.5cm slices and place in a buttered cake tin (the deepest one you have)
  • tuck in any sour cherries so that they don’t burn
  • leave to rise for another 30 minutes
  • preheat the oven to 200° Celsius
  • bake for 10 minutes and then cover loosely with foil
  • bake for a further 10 minutes
  • melt the jam on the stove in a small saucepan
  • remove the buns from the tin as soon as you take them out the oven
  • brush the jam glaze over the top straight away

Click on the links for conversions and notes.

Top of Page