Cinnamon buns

I mentioned last Secret Recipe Club post that I have a bit of a tough time every month. Each month when I get my assignment I got straight to the blog and start browsing. Usually I end up with quite a few pages open and I narrow it down then a few days later I pick my recipe.

This month I could not for the life of me choose between harvest pumpkin bread and cinnamon scrolls. So of course you know what happened next. I made both!

Cinnamon scrolls

Oh boy am I glad I made these. The recipes were two of the best things I’ve baked in the last few months. Even just kneading the sweet dough I knew these were going to be good. The smell while they were baking had me counting down the seconds until they were out of the oven. You know the smell… cinnamon and brown sugar baking is one of the best.

Cinnamon scrolls

This was taken about two minutes after I got them out of the oven. I just could not resist. I may have even had two. Don’t judge me until you make them and then try to stop yourself. I took half of them over to my grandma and she said ‘oh you should keep some for yourself.’ She laughed when I told her I did and I’d already eaten two. I think she gobbled up her portion in a couple of days too.

Cinnamon scrolls

They are the softest, sweetest, most delicious bread you’ll bake. Ok so you may be able to do better but these are seriously good. I opted to leave off the icing because I like my buns au-natural but pop over to The Heritage Cook and check out the original recipe if you’d like to glaze them. Mine kept for a few days in an airtight container and the rest went into the freezer (which I just remembered – yay!). Enjoy!

What about you? If you had to choose between cinnamon buns and pumpkin bread which would you choose?

Cinnamon scrolls

Cinnamon buns

Cinnamon buns

Yield: 12-24
Prep Time: 2 hours 15 minutes
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes



  • 125g (4oz/1 stick) butter
  • 3/4 cup milk
  • 1/2 cup caster sugar
  • 2 tbsp dry yeast
  • 1 cup water
  • 3 free-range eggs
  • 5 to 6 cups bread flour
  • 1/2 tsp salt


  • 1 cup caster sugar
  • 1 cup brown sugar
  • 2 tbsp cinnamon (I used mixed spice as I was out of cinnamon)
  • 125g (4oz/1 stick) butter


  1. In a medium sized saucepan, heat the butter, milk and caster sugar, stirring until the butter has melted and the sugar has dissolved. Set it aside to cool to about 110F.
  2. In a large bowl, whisk together the flour and salt.
  3. In the bowl of an electric mixer, use the whisk attachment to mix the cooled butter mixture, water and eggs.
  4. Change over to the dough hook and slowly add the flour with the motor running.
  5. Add just enough so that the dough comes away from the sides.
  6. You may need to take the dough out of the bowl and use your hands to knead it on a floured surface if your bowl isn't big enough.
  7. Knead the dough until it is nice and smooth.
  8. Butter a large bowl and place the dough inside, turning to coat in butter then cover with plastic wrap and set aside to double in size. This usually takes about an hour but can vary so go by size not time.
  9. While the dough is rising, make the filling by mixing the sugar, brown sugar and cinnamon together then cutting the butter through until the mixture is like bread crumbs.
  10. Line two baking trays with baking paper.
  11. When the dough has doubled in size, transfer it to a lightly-floured bench.
  12. Dust it with a little more flour then carefully roll it out to form a rectangle 30x22cm (12x9in).
  13. Spread the filling over the dough leaving a little border around the sides.
  14. Starting at the long edge, carefully and tightly roll the dough up to form a log.
  15. Use a sharp knife to trim off the ends then cut into however many pieces you'd like.
  16. Place the rolls flat on the baking trays so they are just touching then gently press the tops a little to flatten.
  17. Cover with plastic wrap and set them aside to rise to double again (about 45mins).
  18. About 15 minutes before the dough is ready pre-heat the oven to 180C fan-forced (350F).
  19. When the dough has risen, bake the scrolls for 15-20 minutes or until golden brown.
  20. Drag the baking paper across to a wire rack to allow the scrolls to cool on the paper.
  21. Best served warmed up a little in the oven (or fresh from the oven!).


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