Nigella Cinnamon Buns

Nigella Lawson’s Cinnamon Buns are made with full-fat milk, unsalted butter, egg, plain flour, instant yeast, caster sugar, ground cardamom, soft light brown sugar, cinnamon, and pearl sugar. This tasty Cinnamon Buns recipe creates a delicious treat that takes about 50 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

For the Dough:

• 100 ml (⅓ cup) full-fat milk (or more if making by hand)
• 50 g (3.5 tbsp) very soft unsalted butter (plus more for greasing)
• 1 large egg (at room temperature)
• 250 g (2 cups) plain flour (plus 1 tbsp more for rolling)
• 6 g (2 tsp) instant yeast (see additional info for fresh yeast)
• 25 g (2 tbsp) caster sugar
• ½ tsp ground cardamom (or ¼ tsp if freshly ground)
• ¼ tsp fine sea salt

For the Filling:

• 50 g (3.5 tbsp) very soft unsalted butter
• 50 g (¼ cup) soft light brown sugar
• 7 g (1 tbsp) ground cinnamon
• ⅛ tsp fine sea salt

For the Egg Wash:

• 1 egg yolk (reserved from the egg used in the dough)

For the Glaze:

• 50 g (¼ cup) caster sugar
• 30 ml (2 tbsp) water

To Decorate:

• Pearl sugar (optional)

How To Cook Cinnamon Buns:

1. Prepare the Milk and Butter: Scald the milk by heating it until just below boiling, then stir in the soft butter until melted. Pour the mixture into a jug and let it cool to around 37-38ºC (98-100°F).
2. Mix the Dry Ingredients: In a bowl or mixer, combine flour, instant yeast, caster sugar, ground cardamom, and fine sea salt.
3. Whisk the Egg White: Separate the egg, placing the white in a jug and the yolk in a small bowl for later. Whisk the egg white lightly to break the gel.
4. Combine Wet and Dry Ingredients: Once the milk mixture has cooled, add the egg white and stir. Pour this into the bowl with the dry ingredients, mixing until you have a shaggy dough.
5. Knead the Dough: If using a mixer, knead with a dough hook for about 6 minutes until smooth. If kneading by hand, increase the milk to 150 ml (⅔ cup) for better hydration and knead for about 10 minutes. Form the dough into a ball and place it in a lightly greased bowl. Cover tightly and let it rise in a warm place for about an hour, or until doubled in size.
6. Prepare the Filling: While the dough is rising, mix the filling ingredients in a small bowl until it forms a paste.
7. Roll Out the Dough: Once risen, lightly flour your surface and punch down the dough. Roll it into a 24 cm (9½ inches) square.
8. Add the Filling: Spread the filling over the dough, reaching the edges. Roll the dough tightly away from you to form a long log, then cut into 8 equal slices (about 3 cm or 1¼ inches thick).
9. Second Rise: Transfer the slices to a lined baking sheet, leaving space between them. Cover lightly and let rise in a warm place for about 45 minutes.
10. Preheat the Oven: Preheat the oven to 180ºC (160ºC fan/350ºF).
11. Egg Wash and Bake: Mix the reserved egg yolk with a teaspoon of cold water and brush the mixture over the buns. Bake for 18-20 minutes until golden brown.
12. Make the Glaze: While baking, combine 30 ml (2 tbsp) water and the caster sugar in a small pan. Heat gently until the sugar dissolves and the mixture boils.
13. Glaze the Buns: Once the buns are done, brush the glaze over them while hot. Sprinkle with pearl sugar if using. Transfer to a wire rack to cool.
14. Serve: Enjoy the buns warm or at room temperature. They pair beautifully with coffee.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your milk, butter, and egg are at room temperature. This helps the dough rise better and creates softer buns.
• Knead the Dough Well: Knead the dough for about 10 minutes until it’s smooth and elastic. This develops the gluten, giving the buns their perfect texture.
• Let the Dough Rise Twice: After kneading, let the dough rise until it doubles in size. Then, shape the buns and let them rise again. This extra rise makes them fluffy.
• Check Oven Temperature: Make sure your oven is properly preheated. An accurate temperature is crucial for baking the buns evenly and getting that golden color.
• Add Toppings Before Baking: For an extra touch, sprinkle pearl sugar or nuts on top of the buns just before baking. This adds a nice crunch and extra sweetness.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover cinnamon buns cool to room temperature. Then, put them in an airtight container or wrap them in plastic wrap. You can store them in the fridge for up to 4 days.
• Freeze: Wrap each leftover cinnamon buns in plastic wrap and put them in a freezer bag. They will stay good for up to 3 months. To thaw, take out how many you need and leave them at room temperature for a few hours or overnight.
• Reheating: To reheat leftover cinnamon buns, wrap them in aluminum foil and warm them in a preheated oven at 350°F (175°C) for about 8 minutes, or microwave them on low power for 15-30 seconds until heated through.

Nutrition Facts

Serving Size: 1 serving (approximately 2 stuffed shells)

• Calories: 180
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 20mg
• Sodium: 280mg
• Potassium: 115mg
• Total Carbohydrate: 26g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 9g

Try More Nigella Lawson Recipes:

• Nigella Emergency Brownies
• Nigella Lawson Chocolate Pavlova
• Nigella Burnt Basque Cheesecake
• Nigella Chocolate Log
• Nigella Chocolate And Banana Cake