What’s better than doughy, crispy, baked goods with a blast of cinnamon? Nothing, that’s what. As no one does cinnamon buns like the guys at Da Bara Bakery in Cornwall, we asked them to share a simplified version (easier to make at home) of their famous buns
www.dabara.co.uk
Makes 8
Oven temp 190°c / gas 5
For the buns:
- Whole milk 300ml
- Butter 50g
- Plain flour 225g
- Bread flour 200g
- Fast action yeast 7g
- Caster sugar 60g
- Fine salt ½ tsp
- Egg 1, beaten
For the filling:
- Butter 75g, softened
- Light soft brown sugar 50g
- Cinnamon 2 tsp
- Salt ½ tsp
For dusting:
- Caster sugar 100g
- Cinnamon 2 tsp
- Bring the milk to room temperature before mixing with the rest of the bun ingredients to form a strong, stretchy dough. Place in a bowl, cover with clingfilm and leave to prove for an hour.
- Tip the dough onto a lightly floured worktop and roll out to a rectangle (around 35cm x 25cm).
- Beat the filling ingredients together and spread over the dough.
- Preheat the oven to 190°c / gas 5 and line a muffin tin with baking parchment. Roll the dough tightly into a 35cm long cylinder and cut into 8 pieces. Place the buns in the lined tin and leave to rise for 45 minutes.
- Bake the buns in the oven for 20-25 minutes until dark golden and remove from the tin to a cooling rack.
- Mix together the cinnamon and sugar and toss each bun in the mix until coated.
Read our Tried & Tested review of Da Bara’s buns here.
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You will need
For the buns:
- Whole milk 300ml
- Butter 50g
- Plain flour 225g
- Bread flour 200g
- Fast action yeast 7g
- Caster sugar 60g
- Fine salt ½ tsp
- Egg 1, beaten
For the filling:
- Butter 75g, softened
- Light soft brown sugar 50g
- Cinnamon 2 tsp
- Salt ½ tsp
For dusting:
- Caster sugar 100g
- Cinnamon 2 tsp
Method
- Bring the milk to room temperature before mixing with the rest of the bun ingredients to form a strong, stretchy dough. Place in a bowl, cover with clingfilm and leave to prove for an hour.
- Tip the dough onto a lightly floured worktop and roll out to a rectangle (around 35cm x 25cm).
- Beat the filling ingredients together and spread over the dough.
- Preheat the oven to 190°c / gas 5 and line a muffin tin with baking parchment. Roll the dough tightly into a 35cm long cylinder and cut into 8 pieces. Place the buns in the lined tin and leave to rise for 45 minutes.
- Bake the buns in the oven for 20-25 minutes until dark golden and remove from the tin to a cooling rack.
- Mix together the cinnamon and sugar and toss each bun in the mix until coated.
Read our Tried & Tested review of Da Bara’s buns here.
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