Cinnamon buns

Cornwall's Da Bara Bakery share their UK-famous cinnamon bun recipe
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Da Bara Bakery cinnamon buns

What’s better than doughy, crispy, baked goods with a blast of cinnamon? Nothing, that’s what. So when we got our hands on the guys at Da Bara Bakery’s buns, it was only fair to share the recipe

www.dabara.co.uk

Makes    8

Oven temp    190°c / gas 5

Supported by

Food July August
  • You will need
  • Method

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.

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.

Supported by
Indy Coffee Box
Supported by

Supported by

recipes with similar ingredients

It seems there are no more recipes with the same ingredients
Supported by
FOOD Magazine issue 186

Supported by

FOOD Magazine issue 186
Supported by
food newsletter banner

Supported by

food newsletter banner

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.