Afternoon Baking | Cinnamon Buns

Cinnamon buns are probably one of my most favourite sweet treats so I thought I would give it a whirl at baking my own, I followed BBC Good Food’s Simple Cinnamon Rolls recipe which you don’t need to use yeast cutting the preparation time down. Here is the recipe I followed;


350g/12oz self raising flour

Pinch of salt

2tbsp caster sugar

1tsp ground cinnamon

100g/3.5oz butter, melted and extra for greasing

2 egg yolks

200ml/7 fl oz milk, extra for glazing


1 tsp ground cinnamon

55g/2oz brown sugar

2 tbsp caster sugar

1 tbsp butter, melted

Drizzle of Sweet Freedom choc shot (my own touch)

  1. Grease a 20-cm/8-inch round tin and line the bottom with baking parchment.
  2. Mix the flour, salt, caster sugar and cinnamon together in a bowl. Whisk the butter, egg yolks and milk together and combine the dry ingredients to make a soft dough. Turn out onto a large piece of waxed paper, lightly sprinkled with flour, and roll out to a rectangle 30 x 25cm/12 x 10 inches.
  3. To make the filling mix the ingredients together, spread evenly over the dough and Β roll up, Swiss-roll style to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin, I cut each of the rolls into half again as I didn’t have the right sized tin which meant they fit snug together giving me some mini cinnamon buns.. Brush gently with extra milk and bake in a preheated oven, 180C/350F, for 30-35 minutes or until golden brown. Remove from the oven and cool for 5 minutes before removing from the tin.