Who does not love cinnamon buns? There are plenty of variants out there too.

I like mine extra cinnamony. The cream cheese icing is what really makes it for me. The sweet and tangy flavour along with the smooth texture is perfect for these buns. This recipe makes 6 buns. If you want to make more just multiply the amount of ingredients.

Check out the Enriched Dough page to find more breads and buns made with cinnamon.

Watch the video down below to see detailed instructions.

Ingredients

For the flying sponge –

100g (3.5oz) white flour

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

135g (4.75oz) milk at around 20C (68F) if your kitchen is quite warm. If it’s colder, then raise the milk temperature by 2 – 4C (35-39F).

To learn more about dough temperature control click here.

For the main dough –

150g (5.3oz) white flour

5g (0.2oz) salt

40g (1.4oz) soft butter

40g (1.4oz) sugar

For the filling –

50g (1.75oz) sugar mixed with 1 teaspoon of cinnamon

30g (1oz) soft butter for brushing

For the cream cheese icing –

60g (2.1oz) icing sugar

1 heaped tablespoon of cream cheese

10g (0.35oz) soft butter

Vanilla paste or essence or just skip it of you don’t have it

A few dops of warm water to achieve the right consistency

For the syrup –

20g sugar

10g water

Place in a pan, heat to dissolve. That’s it!

Method

1. To make the flying sponge mix the milk, yeast and flour until you don’t see any more dry flour.
2. Ferment for 1 hour or until puffed up and full of bubbles. But do not let it over ferment.
3. Add the salt and sugar and mix to dissolve, then add the flour and mix until combined.
4. Knead the dough for around 4 minutes.
5. Tear in the soft butter and continue kneading for 5 more minutes. Desired dough temperature 26 – 27C (78 – 80F). If your dough is warmer, then it may ferment more rapidly. If it is cooler, then it may take longer. Adjust the proofing times up or down accordingly.
6. Proof for 30 minutes.
7. Fold.
8. Proof for 30 minutes.
9. Roll out to size. If the dough is resisting, then let it rest for a few minutes and then continue rolling.
10. Spread over the soft butter leaving and inch on the bottom uncovered. Sprinkle with the cinnamon sugar in an even layer.
11. Roll the dough into a tight even roll, seal it up with a little water and brush it with the remaining butter.
12. Cut the dough into 6, place on a non-stick tray or a tray with parchment paper. At this point pre-heat your oven to 190C (375F) fan off.
13. Final proof 45 minutes.
14. Brush with a little milk.
15. Bake for around 25 minutes.
16. Brush with syrup and leave to cool down completely.
17. White the buns are cooling make the icing by mixing all the ingredients to a kind of sour cream consistency. Once the buns are cooled down a little cover them with the icing and enjoy!