Cinnamon Buns with a Greek Yoghurt Glaze



For the buns:
300ml milk
75g unsalted butter
The zest of 1 orange
2 tsp cinnamon
1 large free-range egg
500g strong white bread flour
30g caster sugar
1 tsp salt
7g (1 teaspoon or 1 packet) fast-action dried yeast

For the filling:
100g unsalted butter, very soft or at room temperature
100g light brown sugar
2 tablespoons cinnamon

For the glaze:
150g icing sugar
2 tablespoons milk
1 tablespoon Greek yoghurt


Words by:
Dominic Franks
Featured in:
April 2023

Dominic Franks shares one of his favourite Easter recipes, for giant cinnamon buns which are not only delicious but easy to make.

This Easter I’m forgoing the traditional hot cross buns for these epic cinnamon buns. These are the kind of soft, fluffy buns that you usually get in American bakeries. The kind that are so big you could literally eat your breakfast off them. Like the hot cross bun, they use spiced and fruited enriched dough, which sounds tricky, but in fact they’re a breeze to make – and are sure to delight your guests.

• Put the milk, butter, zest and cinnamon into a small saucepan and cook over a low heat until the butter has melted. Set aside until lukewarm. Put the flour, caster sugar, salt and yeast into a large bowl and set aside.
• Make a well in the middle of the flour mixture, then pour in the milk mixture and add the egg. Mix with your hands to form a rough, soft dough. Tip out onto a lightly floured work surface and knead for about 10 mins until smooth and elastic. (Alternatively, knead for 10 mins in a stand mixer, with dough hook on low speed) then put the dough in a lightly greased bowl and cover with cling film. Leave it to rise for about 1-1½ hours or until it has doubled in size.
• Make the filling by combining the ingredients in a bowl. A few seconds in the microwave will help lubricate the mix.
• Tip the risen dough onto a lightly floured work surface and use a rolling pin to roll into a 40cm x 50cm rectangle. Using a spoon or spatula, spread the cinnamon butter all over the dough. Roll the dough into a cylinder along the long edge, keeping the spiral tight. Using a sharp knife, cut into six even, fat slices. (You could get double the amount but we’re going for giant buns, so think big!)
• Grease and line a baking tin roughly 20cm x 3cm and arrange the buns snugly in the base. Cover the tin with cling film, set aside and allow the buns to prove for 45-60 minutes until risen and puffy. While the buns are proving, heat the oven to 180°C.
• Once proved, bake the buns for 25-30 minutes or until golden brown. Prepare the glaze by combining the ingredients until you have a thick but runny glaze.
• Remove the buns from the oven and immediately brush with the milk glaze.
Eat and of course, enjoy!

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