Cinnamon Buns For Tea Time

It is not often that I try something and want to eat the whole lot of them! I made a batch of these very tasty treats and Dave and I had to ration ourselves to making them last two days. This recipe for cinnamon buns was given to me by my friend Bev and I can lay no claim to it’s goodness. You would do well to make double the batch and cook the second batch as soon as you take the last one out of the container you have hidden them in. I am going to save these for a weekend tea time treat, as if I make them for after dinner dessert during the week, my waist line and I will soon not be on the same page.

cinnamon buns
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5 from 1 vote

Cinnamon Buns

Recipe Category: Baking
All Rights Reserved: An original recipe from Lavender and Lime


for the filling:

  • 125 mls brown sugar
  • 60 mls sugar
  • 15 mls ground cinnamon
  • 0.625 mls ground nutmeg
  • 1.25 mls salt
  • 15 g butter melted

for the buns:

  • 280 g flour, plus extra for dusting
  • 2.5 mls salt
  • 15 mls baking powder
  • 65 g butter
  • 1 egg
  • 125 mls buttermilk
  • 45 mls water
  • 60 g butter, melted


  • preheat the oven to 190° Celsius
  • butter a 22cm cake pan really well, and line the base with baking paper

for the filling:

  • combine the sugars, cinnamon, nutmeg and salt in a small bowl
  • add the melted butter and stir with a fork until it resembles wet sand

for the buns:

  • sieve together the flour, salt and baking powder
  • chop or grate the butter into the flour and gently rub with your fingertips to form a crumble
  • beat the egg, buttermilk and water together with a fork
  • use a knife to mix this into the flour
  • lightly knead for 30 seconds
  • roll the dough out on a well floured surface to a 35cm x 25cm rectangle
  • brush the dough with 2 tablespoons melted butter
  • sprinkle and level the cinnamon sugar mixture, leaving a 1cm border all around
  • roll the dough lengthwise into a tight log
  • wet the exposed end and seal
  • keep the seam side down and cut the log into 8 even slices
  • slightly flatten each slice and place seam side down into the pan
  • place one in the middle and the others around the perimeter
  • brush the remaining butter over the top of the buns
  • bake for 25 minutes until browned
  • turn out onto a cooling rack and flip over so that the cinnamon side is facing up
  • place your cooking rack over some baking paper to catch any drips while cooling and when icing


add ½ a cup of raisins or pecans etc. to the filling

Click on the links for conversions and notes.

Cinnamon buns are a firm favourite in any household for sure. And they make for great lunch box or after school treats. When I was at school our tuck shop sold the most divine chelsea buns. And these remind me of them. I think the recipe is super versatile. You can change the spices to make different variations. I am thinking along the lines of cardamom and saffron. And maybe one day I shall have the time to try that.

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