Cinnamon buns

Tap a step to mark your place.

1. In a small saucepan heat the butter, milk and salt until the butter is melted. Allow the mixture to cool until it is lukewarm.

2. In a large bowl, stir together the flours, yeast, cardamom and sugar until combined.

3. Make a well in the centre and crack in the eggs. Pour in the lukewarm milk mixture and stir everything together to form a sticky dough. You may have to use your hands as the dough becomes stiffer.

4. Oil the work surface with a teaspoon of olive oil. Turn the dough out onto the oiled surface and knead vigorously for 5–8 minutes, using a plastic scraper as needed. Keep kneading until the dough is less sticky, smoother and more elastic.

5. Shape into a ball, and put into a large, greased bowl. Cover with a clean tea towel and set aside in a warm place to prove for an hour, or until doubled in size.

6. Meanwhile, for the filling and topping, mix the softened butter in a bowl with half the sugar and 1 tablespoon cinnamon. Use a fork to mix until completely combined.

7. Mix the remaining sugar and cinnamon in a separate bowl and set aside.

8. When the dough has risen, turn out onto a floured work surface and gently roll out into a 36x24cm rectangle. Spread the cinnamon-sugar-butter evenly over the dough.

9. With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12 even slices.

10. Place each slice onto a paper cupcake case on a baking tray or into a greased muffin tin.

11. Cover with a clean tea towel and set aside to prove again for 30–45 minutes, or until risen.

12. Preheat the oven to 200C/180C Fan/Gas 6.

13. Brush the tops of the buns with beaten egg and dust liberally with the cinnamon sugar. Bake for 12 minutes until dark golden-brown.

• 🔒Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.See in app →
• 🌐Keep it in your languageTranslate it into any of 7 languages and keep it saved offline — in the ChefBook app.See in app →