Skip to content

Pastry Chef Catherine Adonis shared this Cinnamon Bun recipe to celebrate World Baking Day. These delicious buns go well with a hot cup of coffee in the morning – or anytime you feel like a treat!

Cinnamon Buns


For the Dough:

600g  cake flour
20g    yeast (instant)
20g    salt
40g    white sugar
200g  lukewarm water
180g  milk
60g    soft butter

For the Filling:

150g  soft butter
200g  dark brown sugar
5g      ground cinnamon

For the Glaze:

100g   white sugar
100g   milk




  1. Place all the ingredients for the dough, excluding the butter, into a kitchen mixer fitted with a dough hook.
  2. Mix on a low speed until a dough develops, then add the soft butter.
  3. Mix on medium speed until the dough is smooth and comes away from the side of the bowl, this should take 5-7 minutes.
  4. Place the dough into a lightly oiled bowl. Place the bowl in a warm place covered with a dish cloth, to proof for 1 hour. The dough should double in size.
  5. While the dough is proofing, prepare the filling.
  6. Beat the butter, sugar and cinnamon together until smooth and fluffy.
  7. Once the dough is ready, turn it out onto a lightly floured surface. Using a rolling pin, roll the dough out into an even rectangle, 5mm thick.
  8. Spread the cinnamon filling onto two thirds of the dough (as per picture below).
  9. Fold the dough into thirds, starting from the side with no filling.
  10. You will now have one long rectangle with the filling on the inside.
  11. Cut the dough into 1.5 cm strips and shape into knots, or snail shapes.
  12. Place your shaped dough onto a greased baking tray and proof for 1 hour.
  13. Bake at 180˚C for 12-15 minutes. Buns should be golden brown.
  14. While the buns are baking, prepare the glaze.
  15. Heat the milk and sugar for the glaze in a small saucepan until the sugar dissolves.
  16. Brush the buns generously with glaze while both the buns and the glaze are hot.

Enjoy your delicious, freshly baked Cinnamon Buns with a cup of coffee or hot chocolate.