Dualit Product Recipe

Cinnamon Buns with a lemon glaze.

Cinnamon buns topped with a lemon glaze
Serves: 12 Preparation Time: 1 hour Cooking Time: 20 minutes

Cinnamon buns


  • 500g Strong bread flour
  • 50g Butter ( melted)
  • 25g butter ( melted for filling)
  • 7g Dried yeast
  • 2 Medium eggs
  • 100ml Milk ( warmed)
  • 3 Tbsp ground Cinnamon
  • 125g Castor sugar.
  • Juice half a lemon
  • 6 Tbsp icing sugar
  • 2 Tbsp water
  • 75ml Hot water.
  • 1 tsp salt
  1. Pre heat the oven to 190/170 fan
  2. Add the flour, yeast, salt and sugar to a large bowl or processor and blend together using the dough blade or hooks on the handmixer.
  3. Melt the 50g butter in a small dish.
  4. Add the hot water in with the milk and microwave for 10 seconds to ensure its lukewarm.( if the water is boiled already when added to the milk should be sufficiently warm)
  5. Mix in the eggs and melted butter to the warm milk and stir to combine.
  6. Add the wet mix to the dry, continuing to knead the dough until all the liquid has been added, the dough will be sticky and then will turn smooth once kneaded for a few minutes.
  7. Prepare a large surface area with a dusting of flour and place the dough on sttetching with your hands.
  8. Dust the top of the dough with flour and use a rolling pin to form a large rectangle, smoothing out the dough as you roll. (approx 20" x 12" ), adding more flour to the surface if needed, allow to rest where it is whilst you make up your filling.
  9. Mix together the cinnamon and castor sugar.
  10. Melt the 25g butter in a small dish.
  11. Brush the melted butter all over the top of the dough, going right to the edges.
  12. Generously sprinkle over the cinnamon sugar using your fingers to press in and smooth over the entire dough. Remove any excess and use this for the topping when baked if preferred.
  13. Take the longest edge closest to you, start a fold on the right side (1") and move along to the end of the left side, now make a second turn starting from the left and going back to the right, you should now be able to use both palms of your hands to roll the whole length of the dough to form a very large cigar.
  14. Cover a large baking tin with parchment paper and lightly grease the top.
  15. Use a sharp knife to cut off the ends of the dough and make indentations along 2" apart.
  16. Cut into each indentation and place the cinnamon roll onto the greased baking tin, leaving a gap between them.
  17. Once all the cinnamon rolls are on the tin, gently press them down just a little, cover with clingfilm or t towel and leave in a warm place to rise for up to an hour, or doubled in size.
  18. Remove cling film and place in the oven for 15-20 minutes, until risen and golden brown, remove and cover with foil or a t towel.
  19. Make up the lemon glaze by mixing the lemon juice, icing sugar and water to make a thick paste.
  20. Use a piping bag to pipe the soft glaze over the top of the buns whilst still a little warm.
  21. Alternatively, use any excess cinnamon sugar/castor sugar to sprinkle over the top in place of the lemon glaze.

Top tips.......

Try a caramel glaze, or cinnamon frosting on top of these buns to make them extra delicious.

Add some rum soaked fruit inside, Chocolate chips or honey along with the cinnamon sugar.

Half the quantity to make up some mini bite size cinnamon rolls which are great for picnics.

Try these warmed up, truly amazing.

Double the quantity of cinnamon sugar if preferred, also these can be made to what ever size you prefer 2" is our guideline, make into a loaf by placing in a 1kg greased bread loaf tin.