Silver Spoon

Tried and tested

Honey and Cinnamon Buns

Recipe Submitted By: bakingmad

Use Allinson White Very Strong Bread Flour for light and well risen honey and cinnamon buns. Best served while still warm fresh from the oven!

Preparation Time 35 minutes
Baking Time 20 minutes
Portions 9
Skill Level Medium
Average Rating 5 stars
 

Honey and Cinnamon Buns Ingredients

450 grams Very Strong White Bread Flour (Allinson) For the Dough Very Strong White Bread Flour (Allinson)
4 tbsp Unrefined Light Muscovado Sugar (Billington's) For the Dough Unrefined Light Muscovado Sugar (Billington's)
1.50 tsp Salt For the Dough
2 tsp Cinnamon ground, For the Dough
1 sachet Easy Bake Yeast (Allinson) For the Dough, 1 x 7g sachet Easy Bake Yeast (Allinson)
2 Happy Eggs (Large Eggs) For the Dough Happy Eggs (Large Eggs)
170 ml Milk For the Dough Milk
60 ml Melted Butter For the Dough
3 tbsp Runny Honey For the Filling
1 tsp Cinnamon ground, For the Filling
Butter Melted, For the Filling
50 grams Chopped Prunes
measurement converter send to mobile
 

This recipe uses

  • Very Strong White Bread Flour (Allinson)
  • Unrefined Light Muscovado Sugar (Billington's)
  • Easy Bake Yeast (Allinson)
  • Happy Eggs (Large Eggs)
  • Milk

How to make Honey and Cinnamon Buns

  • Click on the text to highlight the different stages as you go along,
    or click the button below to enlarge all text
  1. Put the flour, sugar, salt, cinnamon and yeast into a bowl. method tip
  2. Mix to to soft dough with the egg, milk and butter. method tip
  3. Turn onto a floured surface and knead for 10 minutes. method tip
  4. Roll into a rectangle and drizzle the honey onto the dough and spread evenly.
  5. Next sprinkle over the cinnamon and nuts.
  6. Roll up like a Swiss roll and cut into nine thick slices.
  7. Transfer the slices to a well greased roasting tin large enough to allow the buns to merge into each other as they rise and arrange with the cut edge uppermost. Preheat the oven preheated to 200°C/fan 180°C/Gas Mark 6 method tip
  8. Brush with melted butter, cover with a tea towel and leave to prove until double in size. method tip
  9. Bake for 20 minutes until golden. method tip
  10. Brush again with melted butter while still warm.
enlarge text
 

Reviews

Read all reviews (1) | Average rating: 5 stars

"I had a go at this and it was lovely the kids loved them and asked when i was making more, It was so easy to do as well"

05-08-2011 | Author: madson | 5 stars

review this recipe
 

Remember to review this recipe at www.bakingmad.com

Please use this area for notes:

More recipes

Need some baking advice?

Ask our friendly experts

Search our forum, check our FAQs or send us an email.

Help is here »

Where to buy recommended ingredients

Find stores near you that stock the baking
ingredients you need.

Find a stockist »
Nielsen-Massy Fine Vanillas & Flavors

Join the Baking Mad Club

Discounts, competitions, exclusive offers, personalised recipes and lots more.

Join up

Competitions

Win 1 of 25 NEW Silver Spoon Icing Sugar Shakers

Answer this simple question and you could bag yourself 1 of 25 NEW Silver Spoon Icing Sugar Shakers. The easy pour and sprinkle packaging contains the icing sugar you know and love but without the mess, just slide the tab to dust pour or seal.

Click here to enter

Win 1 of 10 sets of Eric Lanlard's new book - Chocolat

Answer this simple question and you could win 1 of 10 copies of Eric Lanlard's new book - Chocolat, and a set of Silver Spoon Create chocolates.

Click here to enter

Win 1 of 25 pairs of tickets to the Cake and Bake Show - London

Answer the question below correctly and you could take a friend along to the fantastic Cake and Bake Show in London on the 13th-15th September.

Click here to enter

Follow us on

View Mobile Site