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Bakery Style Cinnamon Buns

20 mins Cook
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These soft, bakery-style cinnamon buns are part of Shane Smith’s Back to Basics online baking series, where you’ll learn the core techniques behind great home baking. In this live class, Shane shows you how to create light, fluffy enriched dough, a perfectly spiced cinnamon filling and a delicious lemon glaze, while covering essential skills including yeast and fermentation, kneading, gluten development, proofing and shaping.

Grab the recipe below and watch the full live on our Instagram to bake along with Shane and build your baking confidence from the ground up.

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Bakery Style Cinnamon Buns

Bakery Style Cinnamon Buns

katrina
prep time
20 mins + 1 hr proving
cooking time
20 mins
servings
5
total time
1 hr 40 mins

Equipment

  • Stand mixer with a dough hook attachment

  • Large mixing bowl (or the stand mixer bowl)

  • Measuring jug (for the milk)

  • Digital kitchen scales

  • Measuring tablespoon

  • Small bowl (for the filling)

  • Small bowl or cup (for the glaze)

  • Wooden spoon or spatula

  • Rolling pin

  • Lightly floured work surface or pastry board

  • Pastry brush (for the egg wash)

  • Sharp knife or unflavoured dental floss (to cut the buns neatly)

  • 9-inch (23 cm) square baking tin

  • Clean tea towel or plastic wrap (for proving)

  • Cooling rack (optional, for cooling after baking)

Ingredients

  • For the Dough:

  • 400g Gem plain flour

  • 50g Gem caster sugar

  • 10g fast-acting dried yeast

  • 240ml milk

  • 55g butter

  • For the Dough:

  • 100g butter, soft

  • 50g Gem light muscovado sugar

  • 1 tbsp ground cinnamon

  • 1 egg for egg wash

  • For the Glaze:

  • 200g icing sugar

  • Lemon juice

Instructions

1
Add the flour, sugar, yeast and milk to the bowl of a stand mixer fitted with a dough hook and knead for 5 minutes until a dough begins to form.
2
Add the butter and continue kneading for 8–10 minutes, or until the dough is smooth, soft and elastic.
3
Transfer the dough to a lightly greased bowl, cover with a clean tea towel and leave to prove in a warm place until doubled in size.
4
Turn the dough out onto a lightly floured work surface and roll it into a rectangle measuring approximately 8 x 16 inches.
5
For the filling, mix the softened butter, sugar and cinnamon. Spread evenly over the dough, leaving a 1-inch border along one long edge.
6
Roll up tightly from the long side, as you would a Swiss roll, then cut into 9 equal slices.
7
Arrange the buns in a greased 9-inch square baking tin, cover, and leave to prove until doubled in size.
8
Preheat the oven to 200°C/180°C fan.
9
Brush the buns with beaten egg and bake for 20–25 minutes, or until risen and golden brown.
10
Leave to cool slightly in the tin.
11
For the glaze, mix the icing sugar with the lemon juice until smooth, then drizzle over the warm cinnamon buns before serving.
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