Buns away!

Ask and ye shall receive!

A work friend has got invovled in the baking cinnamon challenge by asking his wife to bake him some cinnamon swirl buns, so technically his wife took part!



The buns were well received by everyone in the office, even the fussy one gave his seal of approval. 😀

Recipe courtesy of my friends wife.


  • Rolls:
  • 350g/12oz self raising flour
  • Pinch of salt
  • 2 tbsp caster sugar
  • 1 tbsp ground cinnamon
  • 100g/3.5oz butter, melted and extra for greasing
  • 2 egg yolks
  • 200ml/7 fl oz milk, extra for glazing
  • Filling:
  • 1 tbsp ground cinnamon
  • 55g/2oz brown sugar
  • 2 tbsp caster sugar
  • 1 tbsp butter, melted



  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 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. 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.
  4. Make up some runny icing and drizzle over the swirls. Serve warm or cold.

Side note: I put extra cinnamon in the filling and gave a light dusting when they were taken out the oven.



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