Gooey, American-Style Cinnamon Bun Recipe

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Oh man if it’s one thing I love about the USA its the accessibility of cinnamon buns – whether you find a lovely home-made batch in a coffee house, or rough it at Cinnabon, there is always a healthy helping of them to go round.

Before we set off I started to look forward to scoffing them by the bucketload and tried my hand at rustling up a few.
The result was very successful and I’m sharing the delicious little tykes today. They’re sticky, gooey and soft unlike their Danish sisters – but despite that they’re actually quite light. Don’t let that fool you, they’re loaded with calories, but you deserve a treat, right?

Take note, these babies take quite some time (about 3 hours), but it’s worth it. It’s also quite easy to change the recipe into a vegan version by adding in your usual substitutes.
This makes 12 big-ish ones.


1 tsp caster sugar
1 sachet baking yeast (7 grams)
125ml warm water
125ml almond milk/cows milk
4 tbsp caster sugar
60g butter / vegan alternative
1 teaspoon salt
2 beaten eggs or egg replacement
500g plain flour
170g butter
120g dark brown soft sugar
2 tbsp ground cinnamon
60g butter, melted

know that looks daunting, but its not. Stick with me.

1. Dissolve 1tsp and the yeast in the warm water for about 10 minutes.
2. In a saucepan, warm the milk up then stir in 4tbsp sugar, 60g butter and a pinch of salt. Take off the heat whilst stirring and let it cool.
3. In a massive bowl combine the yeast mix, milk mix and eggs. Fold in 1/2 of the flour, then gradually add the rest.
4. Turn out and knead until its smooth and has good elasticity. It’ll feel silky and lovely, and probably take about 10 minutes.
5. Pop it into an oiled bowl and cover with a damp cloth for about an hour. It’ll swell up.
6. Combine the cinnamon and brown sugar in a bowl.
7. Melt the remaining 60g butter.
8. Roll out the dough after it’s risen – you want it about as thick as a £1 coin – then brush it with the melted butter, leaving about 1cm border.
9. Sprinkle on the brown sugar/cinnamon mixture liberally.
10. Roll it up into a tube, and pinch it at the seams to stop it unravelling.
11. This is the worst bit. Now you have your tube, cut it into about 12 equal pieces and pop them into a prepared baking tin, swirl-side-up. You’re letting them sit again until they’ve doubled in size, which is between 40mins and 1hr depending how warm your house is.
12. Pop them into a preheated oven at 180 degrees for around 30-35 minutes. I remove them just as they start to go golden on top, because that way they remain gooey inside. This also depends on your oven, so maybe cook 1 on its own the first time so you can check its not still too doughy on the inner layers.

Now, all there is left to do is make a coffee and sit with a good book enjoying these bad boys. For the real cinnabon experience you can also whip up a little icing to drizzle them with, but I usually don’t bother.

For a bit of zing, you can add raising or chopped nuts into the cinnamon and brown sugar mix, or both.

I hope you enjoy trying out this little recipe – or if you fancy the cheats version, I understand Jus-Roll have brought out a straight-in-the-oven package.

Final KITTY suggestive digestive-01

Ps I’ll be running the Great Manchester 10k on May 11th in aid of The Wood Street Mission. They are a Manchester charity dedicated to supporting local families living in poverty. All of your support is massively appreciated by me and of course the 14,000 children affected by poverty in Manchester. If you’d like to contribute you can sponsor me here:


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