Cinnamon Buns by Ceara Dennison

Cinnamon Buns by Ceara Dennison

Every year at Christmas time I make these Cinnamon Buns for family and friends, they are a serious crowd pleaser! Easy enough to make, they can be made the night before and baked in the morning for breakfast, perfect for Christmas morning, believe me they'll go down a treat! 

Serves 10 


  • 345g Strong Bread Flour
  • 3tbsp Caster Sugar
  • 10g Dried Yeast
  • 1 tsp Salt
  • 60ml Milk
  • 120ml Water
  • 3 tbsp Butter
  • 1 Free Range Egg
  • 45g Soft Butter
  • 50g Caster Sugar
  • 1tbsp cinnamon
  • 120g Icing Sugar
  • 1tbsp Vanilla Extract
  • 3tbsp Cream


-Mix all the dry ingredients together and set aside

-Heat the water,milk and butter in the microwave or on the hob, until the butter has melted, don't boil!

-Add the wet ingredients including the egg to the dry mix

-Mix altogether until a smooth ball is formed, a mixer comes in handy here

-Leave in a covered bowl somewhere warm for a half hour to prove

-Meanwhile, beat your soft butter, sugar and cinnamon until smooth,this is your filling!

-Take out your ball onto a floured surface and using a rolling pin shape into a rectangle,  spread your cinnamon filling making sure its even

-Roll your rectangle from the short end, so you get a nice fat log

-Cut your log into 10 equal pieces, making sure they're as even as possible!

-Place the swirls into a buttered dish, I use a round cake tin, dont worry if the buns are snug in the tin but allow some room for spreading

-Allow the buns to prove somewhere warm until they've doubled in size or refridgerate overnight to be baked in the morning, allow the buns 1 hour out of the fridge before baking!

-While the buns are proving preheat your oven to 165 degrees celsius

-Bake your buns for 20-25 minutes until golden and baked

-Whisk the icing Ingredients until smooth and slighty runny

-While the buns are still warm drizzle over the icing and serve


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