There is NOTHING better, on a crunchy brown autumn morning, than a cinnamon bun and a cup of proper coffee.  Believe me: I have done extensive research on this.  Perhaps sitting on the back step, maybe kicking through the leaves with the new pooch – of whom more anon.  And the very best cinnamon buns are, of course, home made.  10 mins to prepare, max.  Promise.


For the buns:

- 300g self raising flour                               

- 2tbsp caster sugar   

- 70g melted butter

- 13ml milk

- 2 egg yolks

- 1 tsp ground cinnamon                             


For the filling:

- 55g soft light brown sugar

- 40g melted butter

- 2 tbsp caster sugar

- 1tsp ground cinnamon                           


For the Icing:

- 1 tbsp softened cream cheese

- 70g icing sugar                                      

- ½ tbsp butter, softened                             

- ½ tsp vanilla essence



1) Heat your oven to 180°C or ready the bottom right of the Aga.  Grease and line a 20cm baking dish.

2) Mix the flour, caster sugar and cinnamon with a pinch of salt in a bowl then whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough.

3) Turn the dough out onto a lightly floured surface and roll into a 30x25cm (ish) rectangle.

4) Mix all the filling ingredients together and spread them evenly over the dough. 

5) Roll the dough, lengthways - very important, like a Swiss Roll -  then cut into 8 equal pieces. ADMIRE THE SWIRL!

6) Pack them into the baking dish and brush the tops of each bun with a bit of semi skimmed milk. 

7) Bung it in the oven/AGA - 30-35 mins should do it. You'll know when they’re done when they’re golden brown – and autumnal, and the house smells delicious! Leave them in the tin to cool for a few minutes and then remove.

8) Mix all the icing ingredients together in a small bowl, with enough boiling water to loosen it a little. Then drizzle. 

9) Enjoy... you'll thank us later!