Cinnamon Buns

A mouth-watering tear and share recipe made in the Le Creuset Springform Cake Tin.


Serves 8

Preparation Time

Cook time

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Cook's NoteThe crème pâtissière can be prepared the day before. Recipe requires 1 hr 20 mins rising time.
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For the dough:

  • 200ml milk
  • 30g yeast
  • 500g plain flour
  • 1 egg
  • 35g caster sugar
  • 1 1/2 teaspoons salt
  • 75g softened butter

For the crème pâtissière:

  • 1l milk
  • 200g sugar
  • 1 vanilla pod cut in half lengthwise
  • 2 egg yolks
  • 100g cornflour

To finish:

  • 150g brown sugar
  • Ground cinnamon, to taste


To make the dough: Warm the milk and dissolve the yeast into it. Add the milk to the flour and mix together. Add the egg, sugar, salt and butter. Mix together and knead for 10 minutes. Leave the dough to rise under a moist towel for 20 minutes.

For the crème pâtissière: Place 900ml of the milk with half of the sugar and the vanilla pod in a medium saucepan and bring to the boil. Turn off the heat and remove the vanilla pod.

In a large bowl, beat together the egg yolks and cornflour with the remaining sugar and milk. Gradually whisk in the warm vanilla milk. Return the mixture to the pan, and while constantly stirring, cook until the mixture thickens.

Pour the crème pâtissière into a cool dish and cover with cling film to prevent a skin from forming. Refrigerate until needed.

To assemble the buns: Pre-heat the oven to 180°C/160°C/Gas Mark 4.

Knead the dough briefly and roll out into a rectangle of 20cm x 36cm. Stir the crème pâtissière to loosen it and spread over the dough, then sprinkle with 100g of the brown sugar and cinnamon. Roll up the dough and cut into pieces 3cm wide. Arrange into a Le Creuset 26cm Springform Cake Tin cut ends up and leave to rise for 1 hour.

Sprinkle the buns with the remaining 50g brown sugar and bake in the oven for 30 minutes.