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Juliet's cinnamon buns

When it’s chilly outside, there’s nothing quite like a warm cinnamon bun straight out of the oven.

And today, Juliet Sear is sharing her foolproof recipe for getting them right every single time.

Cinnamon buns

Makes 4


For the dough

200ml milk

100g caster sugar 

7g dry yeast (I use quick yeast) 

125g butter, melted

2 large eggs, at room temperature

1 tsp pure vanilla extract

600g strong bread flour, plus extra for kneading

1 tsp sea salt

1.5 tsp ground cinnamon

For the filling

110g softened unsalted butter  

180g brown sugar packed

2 tsp ground cinnamon 

1 egg for brushing and a little extra golden caster or brown sugar for sprinkling before baking


1. To make the dough; heat the milk in a small saucepan until it is warm to the touch. 

2. Meanwhile add all of the dry ingredients into the bowl of a stand mixer with a dough hook attached (ensuring to put the salt and yeast onto separate sides of the bowl) and give a little mix to combine together.

3. Combine the warmed milk, melted butter, vanilla extract and eggs and add to the dry mix.

4. Knead dough in the stand mixer on slow to begin with until it comes together then turn up the speed to medium-high and knead for about 5/6 minutes and the dough is very springy and pliable. The dough should be smooth and only slightly tacky to the touch. If the dough is still too sticky add 1-2 tbsp of extra flour. Alternatively kneads by hand vigorously for about 10-12 minutes

5. Grease a large bowl and place the dough inside. Cover with a damp, warm tea towel and leave to prove until doubled in size, about 1 hour.

6. Whilst you wait, make the filling by creaming together the butter, brown sugar and cinnamon until pale and creamy – this can be done by hand or in the stand mixer

7. To shape the cinnamon rolls; sprinkle a large area of the work surface with flour.

8. Roll the dough into a 60cmx30cm/24x12” rectangle, about 2cm thick.

9. Spread the creamed sugar mixture all over the dough with a palette knife

10. Roll up the dough and cut into 12 equal sized rolls. 

11. Place rolls, evenly spaced out, in the lined tray or dish.

12. Cover and let rise until a little expanded and puffy, about 45 mins to an hour subject to room temperature of the room.

13.  Meanwhile, preheat the oven to 180C.

14. Brush the rolls with egg wash and sprinkle with sugar and bake for approx. 20-25 mins until golden brown. 

15. Leave to cool in the tray for 5 minutes then lift out and serve warm. These can be kept for another day and can be microwaved briefly to warm or placed in a low oven to revive.

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