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Cinnamon buns

Cornwall's Da Bara Bakery share their UK-famous cinnamon bun recipe
Da Bara Bakery cinnamon buns

What’s better than doughy, crispy, baked goods with a blast of cinnamon? Nothing, that’s what. As no one does cinnamon buns like the guys at Da Bara Bakery in Cornwall, we asked them to share a simplified version (easier to make at home) of their famous buns

www.dabara.co.uk

Makes    8
Oven temp    190°c / gas 5

For the buns:

  • Whole milk 300ml
  • Butter 50g
  • Plain flour 225g
  • Bread flour 200g
  • Fast action yeast 7g
  • Caster sugar 60g
  • Fine salt ½ tsp
  • Egg 1, beaten

For the filling:

  • Butter 75g, softened
  • Light soft brown sugar 50g
  • Cinnamon 2 tsp
  • Salt ½ tsp

For dusting:

  • Caster sugar 100g
  • Cinnamon 2 tsp
  1. Bring the milk to room temperature before mixing with the rest of the bun ingredients to form a strong, stretchy dough. Place in a bowl, cover with clingfilm and leave to prove for an hour.
  2. Tip the dough onto a lightly floured worktop and roll out to a rectangle (around 35cm x 25cm).
  3. Beat the filling ingredients together and spread over the dough.
  4. Preheat the oven to 190°c / gas 5 and line a muffin tin with baking parchment. Roll the dough tightly into a 35cm long cylinder and cut into 8 pieces. Place the buns in the lined tin and leave to rise for 45 minutes.
  5. Bake the buns in the oven for 20-25 minutes until dark golden and remove from the tin to a cooling rack.
  6. Mix together the cinnamon and sugar and toss each bun in the mix until coated.

Read our Tried & Tested review of Da Bara’s buns here.

Supported by

Indy Cafe Cookbook Volume 2

You will need

For the buns:

  • Whole milk 300ml
  • Butter 50g
  • Plain flour 225g
  • Bread flour 200g
  • Fast action yeast 7g
  • Caster sugar 60g
  • Fine salt ½ tsp
  • Egg 1, beaten

For the filling:

  • Butter 75g, softened
  • Light soft brown sugar 50g
  • Cinnamon 2 tsp
  • Salt ½ tsp

For dusting:

  • Caster sugar 100g
  • Cinnamon 2 tsp

Method

  1. Bring the milk to room temperature before mixing with the rest of the bun ingredients to form a strong, stretchy dough. Place in a bowl, cover with clingfilm and leave to prove for an hour.
  2. Tip the dough onto a lightly floured worktop and roll out to a rectangle (around 35cm x 25cm).
  3. Beat the filling ingredients together and spread over the dough.
  4. Preheat the oven to 190°c / gas 5 and line a muffin tin with baking parchment. Roll the dough tightly into a 35cm long cylinder and cut into 8 pieces. Place the buns in the lined tin and leave to rise for 45 minutes.
  5. Bake the buns in the oven for 20-25 minutes until dark golden and remove from the tin to a cooling rack.
  6. Mix together the cinnamon and sugar and toss each bun in the mix until coated.

Read our Tried & Tested review of Da Bara’s buns here.

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For the buns:

  • Whole milk 300ml
  • Butter 50g
  • Plain flour 225g
  • Bread flour 200g
  • Fast action yeast 7g
  • Caster sugar 60g
  • Fine salt ½ tsp
  • Egg 1, beaten

For the filling:

  • Butter 75g, softened
  • Light soft brown sugar 50g
  • Cinnamon 2 tsp
  • Salt ½ tsp

For dusting:

  • Caster sugar 100g
  • Cinnamon 2 tsp
  1. Bring the milk to room temperature before mixing with the rest of the bun ingredients to form a strong, stretchy dough. Place in a bowl, cover with clingfilm and leave to prove for an hour.
  2. Tip the dough onto a lightly floured worktop and roll out to a rectangle (around 35cm x 25cm).
  3. Beat the filling ingredients together and spread over the dough.
  4. Preheat the oven to 190°c / gas 5 and line a muffin tin with baking parchment. Roll the dough tightly into a 35cm long cylinder and cut into 8 pieces. Place the buns in the lined tin and leave to rise for 45 minutes.
  5. Bake the buns in the oven for 20-25 minutes until dark golden and remove from the tin to a cooling rack.
  6. Mix together the cinnamon and sugar and toss each bun in the mix until coated.

Read our Tried & Tested review of Da Bara’s buns here.

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