MMMmmmmm that is all I can say to describe the Cinnamon Swirl Buns which I baked yesterday morning with the dough which I prepared the previous night. I was intending to bake something savoury but in the end my sweet tooth won out and I made up Cinnamon Swirl Buns off the cuff. I have really enjoyed  creating these buns and messing around with the dough and making up the recipe from scratch has been great fun.

This is where the problem lies as I didn’t weigh anything but the flour initially. I am going to have to think really carefully about the recipe and I think you will be shocked about what I did but sometimes the best bakes are made when you wing it – so keep reading to find out more. Hehehe!! – the suspense is killing me.

Before I explain my method or lack of method just a reminder about my Easter Treats recipe book which is on offer for the next few days through Amazon and believe me when I say that the recipes in this book are not thrown together  – oh no –  these recipes are the most popular from my market days and family favourites. If you want to get an idea about the recipes take a look at the reviews of my books to date on “my books” page here on my blog.

Right back to the dough – the recipe is as follows:-

A Cinnamon Swirl Buns Recipe

Recipe by V.DaleCourse: Breakfast, RecipesCuisine: breakfast, sweet treatDifficulty: Intermediate


Prep time


Cooking time




Total time






  • 1lb plain flour

  • 1oz caster sugar

  • 1tsp salt

  • 1oz soft spread

  • 100ml warm water

  • 15g yeast mixed with warm water

  • 2oz dark brown sugar

  • 2tbsp cinnamon;sugar syrup glaze


  • In a bowl, mix together the yeast and 2 tbsp of warm water. Leave to stand for 5 minutes.
  • In a mixing bowl, weigh out the flour, sugar, salt and soft spread.
  • Rub the soft spread into the flour.
  • Make a well in the centre and add the yeast mix.
  • Add some of the water and mix to form a soft dough.
  • Leave the dough covered for 12 hours at room temperature to develop.
  • Knead lightly before rolling out into a rectangle shape.
  • Spread with the brown sugar and cinnamon then roll up.
  • Cut into slices and place on a lined baking tray.
  • Whilst you leave the dough buns to rise for 30 minutes or so until they have doubled in size, tidy up and pre-heat the oven to Gas 6.
  • Bake the buns for 30 minutes till golden brown.
  • Make a quick sugar glaze with sugar and water to brush over the warm buns when they are fresh out of the oven.
  • Enjoy!


  • Nutritionally, one portion of these buns contains 140 calories, 1.7g total fat (2% daily total fat), 27.6g total carbohydrate (10% daily total carbohydrate), 1.2g fibre (4% daily fibre) (based on a 2000 calorie diet).

As you can see I made these buns with yeast added to them in the end as my sourdough starter had only been created that day. However, it has been 2 and a half days now and the smell coming from the jar containing the starter is fantastic and I can’t wait to try it out but that trial will have to happen another today. There is too much else to do in my house today. I will be trying these buns again with the sourdough starter as the only yeast source in the recipe and I can’t wait to see the results.

When I made the dough initially I forgot to add any fat to the recipe so I added it after the dough had been left to prove all night. I wouldn’t normally do this but I didn’t want to miss out a vital ingredient. As for leaving the dough to prove all night, I often leave dough on the kitchen counter all night, in a mixing bowl, of course, as I don’t want to find anywhere warm to hide the dough to speed up the development of the dough and I think the dough is so much better when it is left for a long time (personal choice).

There are many changes in flavours you can make to this recipe some of which are to use berries – frozen berries would be the easiest to use, or chocolate, salted caramel, Nutella, peanut butter and so much more. Just use your imagination.

I didn’t use egg in the recipe or milk so it is a recipe which is free of those allergens. However, I am not sure if it would work with gluten free flour but that is something for me to try as well. There is not much sugar or fat or salt in the recipe so I imagine the nutrition for this recipe would have high calories and carbohydrate due to the amount of flour in the recipe. These Cinnamon Swirl Buns have been very popular with my family who ate them for breakfast and snacks yesterday and this morning there were only two left so they definitely enjoyed them. It was nice for them to eat something yesterday that wasn’t made of chocolate and give them a break from the Easter chocolate treats of which there are still loads in our house – I might have to melt it all down 🙂