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Cinnamon Buns


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 cake flour
  • 2.5 mls salt
  • 15 mls baking powder
  • 65 g butter fridge temperature
  • 1 egg
  • 125 mls buttermilk
  • 45 mls water
  • flour for dusting
  • 60 g melted butter


  • 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