Mmmmmm: Cinnamon buns


Weekends should only ever begin with warm cinnamon buns, strong black coffee and a newspaper. That is all you need. Ever.

However, no one wants to get up at crack of dawn to bake. Let this dough rise slowly in the fridge overnight, pop into the oven for half an hour when you wake up, get the papers, put the coffee on and let your weekend morning of perfection start.


Cinnamon buns (adapted from Marc Grossman’s recipe from New York Cult Recipes):


– 400g plain flour

– 1 teaspoon dried yeast

– 55ml lukewarm water

– 100ml lukewarm milk

– 50g unsalted butter, melted

– 1 egg

– 2 pinches salt

– 30g caster sugar

– 0.5 teaspoon vanilla essence


– 100g unsalted butter softened

– 60g caster sugar

– 4.5 teaspoons ground cinnamon

– 1 tbsp milk


– 100g icing sugar

– 100g cream cheese softened

– 30ml hot water

The dough:

Combine the ingredients for the dough in a mixing bowl. Knead the dough vigorously for 10 – 15 minutes. Place the dough in an oiled bowl and cover with plastic film. Let the dough rest at room temperature for about 1.5 hours until the dough has doubled in size.

Shaping the dough:

On a floured work surface roll out the dough into a rectangle. Spread over the softened butter and sprinkled with the combined cinnamon and sugar. Roll the dough up along its length. Cut 10 rolls and place them into a large cake tin lined with baking paper. Brush with the milk. Cover the tin with plastic film and leave the dough in the fridge overnight.


Preheat the oven to 200 degrees celsius, until they are golden brown. About 25 minutes. When they come out of the oven, mix the icing ingredients together and spread over the rolls while still hot . Eat while still warm (although still delicious if warmed slightly in the microwave).