Recipe: Cinnamon Iced Buns

When I say I’ve never been messaged so much about one thing, I mean it. The recipe for these iced cinnamon buns have been highly requested. Trust me, they are worth it!

I know a lot of people freak out when it comes to working with yeast or kneading dough. I was one of them. However, this is the perfect recipe to calm your woes. If I can do it, so can you.

This recipe has been tweaked from the lovely people at Steampunk Coffee, check out their instagram where the original recipe is available on their highlights. I’ve definitely learnt a lot when making them and can’t thank them enough for the easiest recipe I have found for my favourite thing!

Makes 8-13 Cinnamon Iced Buns

Time – Around 3 1/2 hours (first prove lasts 30mins, second lasts 2 hours). We start making them at around 10am so we can enjoy them after lunch at around 1.30/2pm.


What You Will Need:

The Dough:

  • 5 cups of plain flour (plus extra for dusting the surface)
  • 1/2 cup of caster sugar
  • 1/2 tbsp of salt
  • 2 cups of warm water
  • 3tsp yeast (or 1 sachet)
  • 1/2 tsp sugar
  • 3 tbsp butter (melted)

The Filling:

  • 3 tbsp butter (softened)
  • 1/4 cup of brown sugar – light or dark (I used light)
  • 3 tsp cinnamon

The Frosting:

  • 3tbsp butter
  • 2 cups icing sugar
  • 2 tsp vanilla (I found 2 too much so I changed it to 1tsp)
  • 2/3 tbsp milk

The Recipe:

When the mixture is whisked

Step 1: Prepare the yeast mixture. For this add 1/2 tsp of caster sugar to 1 cup of warm water. To this add 3tsp of yeast (or one sachet). Lightly whisk and leave for 5-10mins.

After the mixture has been sitting for 5-10 mins

Step 2: while the yeast mixture is sitting you can start to get the dry ingredients for the dough mixed. So in a separate bowl add 5 cups of flour, 1/2 cup of caster sugar, 1/2 tbsp salt and lightly whisk. It is just so the dry ingredients can be combined, you don’t need to mix it too well because you’ll be using your hands soon to combine the yeast.

The hand mixed dough

Step 3: So once the yeast mixture has been sitting long enough you’ll want to add it, 3tbsp of melted butter (I melt it in the microwave for around 20-30 seconds) and a second cup of warm water to the dry ingredients. Then mix with your hands until combined. TIP – I use one hand and grab the mixture from the bottom turning it, you do not want to press it or start kneading it. As you can see it will be lumpy and not completely incorporated. Don’t worry, the kneading will make it smooth.

Tip – If there is leftover flour in the bottom of the bowl add a very small amount of warm water to help bring it together.

Step 4: tip out the combined mixture onto a floured surface, don’t worry if it feels sticky. This is when the kneading starts, what you are aiming for is a smooth dough like the photo.

Push it away from you with the palms of your hands, fold it over (take the end furthest from you and fold towards you) then turn it around and repeat the process.

It should only take a few turns for it to go soft and bouncy.

Step 5: pop it into a clean bowl and cover for 30 mins (we cover this with a tea-towel and leave it out on the counter). The perfect time to get dressed, shower or grab a cup of tea.

Step 6: Once the dough has proved, sprinkle the counter with a good amount of flour. Next use your hands to shape it into a large rectangle. Make sure the middle is not too thin, aim for about 2cm in thickness.

Once the dough has been shaped you’ll need to rub on 3tbsp of softened butter, 1/4 cup of brown sugar and 3 tsp of cinnamon.

Step 7: Roll the dough towards you, keeping it as tight as you can.

TIP – I recommend just taking your bag of sugar, breaking it up with the end of a teaspoon and then dust the dough with as much sugar as you’d like – ideally so it covers the rectangle, likewise with the cinnamon. Make sure to go right to the edge.

Step 8: using a serrated knife, divide the dough into a minimum of 8 rolls. Every time I have made it, I have made around 13. Of course the less you do, the thicker the iced buns will be. *keep in mind these will expand on their second prove as seen below*

Before Prove

Step 11: once they have been proved for 2 hours they should look like the picture on the right. Now they are ready to go in the oven.

Bake them for 25 mins at 180 degrees fan or Gas 6.

Step 9: place them into either a circular or square tin, lined with greaseproof paper, making sure there is enough room between each bun for them to expand.

Step 10: tightly cover with tinfoil and leave out in room temperature for 2 hours.

After 2 Hour Prove

Step 12: While they are baking you can now make the icing. Melt 3tbsps of butter, 2 cups of icing sugar and either 1-2tsp of vanilla (I use 1). Next add 1-2tbsps of milk and whisk until you get a thick consistency. If it is still not coming together add another tablespoon of milk.

It should cling to the whisk and look like the aside picture.

Before

Step 13: Once cooked let the buns cool for 5mins and then put thick layers of the icing on top.

Coming from someone who doesn’t like icing I promise it tastes great!

After

Now they should be perfect for eating! I highly recommend eating one as soon as they are ready. The fresher the better! If you are eating them a day later I’d advise heating them in the microwave for 30 seconds (watch because the bottom can get very hot). I’d say they can last 2-3 days but 3 days is probably a push.


I hope you enjoy them as much as my family do! They are perfect for sharing and definitely don’t last long in our household.

Make sure to tag me in any photos if you make them and let me know what you think.

Again, a huge thank you to Steampunk Coffee for this fabulous recipe, if you’re in the Edinburgh area make sure to check them out and try the originals out for yourself.

Much love,

Sophie x


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