Mary Berry Cinnamon Buns Recipe

This Mary Berry Cinnamon Buns recipe is a real show stopper, perfect for a lazy weekend breakfast or afternoon tea. It isn’t usually made with a glacé icing in traditional Scandinavian recipes—often it’s just pearl sugar—but we’ve added a sweet drizzle to make them extra sticky and indulgent. To make the dough even softer and richer, you can add a beaten egg to the warm milk mixture. Not traditional, maybe, but very delicious.

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Mary Berry Cinnamon Buns Recipe Ingredients

• For the Dough:
  • 450g (1 lb) strong white flour
  • 1 teaspoon salt
  • 50g (2 oz) caster sugar
  • 7g sachet fast-action dried yeast
  • 50g (2 oz) unsalted butter, cubed
  • 1 egg, beaten
  • 250ml (9 fl oz) warm milk
• For the Filling:
  • 50g (2 oz) butter, softened
  • 75g (3 oz) light muscovado sugar
  • 2 teaspoons ground cinnamon
• For the Icing:
  • 100g (4 oz) icing sugar
  • 1-2 tablespoons warm water

How To Make Mary Berry Cinnamon Buns Recipe

1. Make the dough: Place the flour, salt, and sugar into a large mixing bowl. Rub in the cubed butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the dried yeast.
2. Knead: Make a well in the center. Pour in the warm milk and the beaten egg. Mix well to form a soft dough. Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes (or use a stand mixer with a dough hook for 5 minutes) until the dough is smooth, elastic, and springy.
3. First rise: Place the dough in a lightly oiled bowl, cover with cling film, and leave in a warm place to rise for about 1 to 2 hours, or until doubled in size.
4. Shape and fill: Knock back the dough (punch it down) and turn it out onto a floured surface. Roll it out into a large rectangle, about 30cm x 23cm (12 x 9 inches). Spread the softened butter evenly over the dough. Mix the muscovado sugar and cinnamon together and sprinkle this mixture over the butter.
5. Roll and cut: Roll the dough up tightly from the long side like a Swiss roll. Cut the log into 12 even slices.
6. Second rise: Grease a baking tray or line it with parchment paper. Place the buns on the tray, cut-side up, leaving a little space between them for spreading. Cover with oiled cling film and leave to rise again for 30-45 minutes until puffed up.
7. Bake: Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Bake the buns for 15-20 minutes until they are golden brown. Transfer them to a wire rack to cool slightly.
8. Glaze: Sift the icing sugar into a bowl and mix with just enough warm water to make a runny icing. Drizzle the icing back and forth over the warm buns.

Recipe Tips

• The Milk Temperature: The milk must be tepid (hand-hot). If it is too hot, it will kill the yeast and your buns will be distinctively flat. If it’s too cold, the rise will take forever.
• Dental Floss Hack: To cut the cinnamon roll log without squashing the beautiful spiral, use a piece of unflavored dental floss. Slide it under the log, cross it over the top, and pull quickly to slice cleanly.
• The Windowpane Test: To ensure you have kneaded enough, stretch a small piece of dough between your fingers. It should stretch thin enough to let light through (like a windowpane) without tearing.
• Butter Softness: The butter for the filling must be incredibly soft, almost melting. If it is hard, it will tear the delicate dough when you try to spread it.

What To Serve With Mary Berry Cinnamon Buns Recipe

This Mary Berry Cinnamon Buns Recipe is a sweet, spiced treat that pairs perfectly with bitter beverages. A strong Cafetière Coffee or a darker Espresso balances the sweetness of the icing and muscovado sugar. For a tea option, a spicy Chai Latte mirrors the cinnamon in the buns beautifully. If serving these for a brunch spread, accompany them with fresh sliced strawberries or melon to provide a refreshing, juicy contrast to the doughy buns.

How To Store Mary Berry Cinnamon Buns Recipe

• Store: These buns are best eaten fresh on the day they are made. However, you can store them in an airtight container at room temperature for up to 2 days.
• Reheat: Microwave a day-old bun for 10-15 seconds to make it soft and warm again.
• Freeze: You can freeze the baked buns (without icing) for up to 3 months. Wrap individually in foil. Thaw at room temperature and warm in the oven before icing and serving.

Mary Berry Cinnamon Buns Recipe Nutrition Facts

• Calories: 280 kcal
• Fat: 9g
• Carbohydrates: 45g
• Protein: 6g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Apple And Cinnamon Cake​ Recipe
• Mary Berry Apple Cinnamon Crumble ​ Recipe
• Mary Berry Poached Pears Recipe