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Cinnamon Buns

Discover our Cinnamon Buns recipe, a wonderfully satisfying and wholesome treat bursting with flavour.
  • 1 hour
  • Prep time30 minutes
  • Servings16 portions
recipe image Cinnamon Buns


  • 125 g Stork baking block
  • 300 ml semi-skimmed milk
  • 700 g strong flour
  • 1 packet dry yeast
  • 100 g caster sugar
  • 1 medium egg
  • zest of 1 lemon
  • 3 tsps ground cinnamon
  • 125 g cranberries
  • 50 g chopped almonds
  • 1 medium egg
  • 60 g crystal sugar or demerara sugar
Energy (kcal)237 kcal
Energy (kJ)992 kJ
Protein (g)7.2 g
Carbohydrate incl. fibre (g)44.9 g
Carbohydrate excl. fibre (g)42.8 g
Sugar (g)11.6 g
Fibre (g)2.1 g
Fat (g)3.1 g
Saturated fat (g)0.6 g
Unsaturated fat (g)2.1 g
Monounsaturated fat (g)1.3 g
Polyunsaturated fat (g)0.8 g
Trans fat (g)0.0 g
Cholesterol (mg)20 mg
Sodium (mg)17 mg
Salt (g)0.04 g
Vitamin A (IU)69 IU
Vitamin C (mg)2.6 mg
Calcium (mg)47 mg
Iron (mg)0.69 mg
Potassium (mg)113 mg


  1. Melt the Stork in a pan over a low heat. Add milk and heat until lukewarm. Place 650g of the flour in a mixing bowl with the yeast and mix well. Add sugar, egg, and Stork mix and work into a dough with a wooden spoon or with the dough hooks of an electric food mixer. Cover with a damp cloth and leave in a warm place to rise for 30 minutes.
  2. Preheat oven to 220°C, 200°C fan oven, Gas mark 7. Work in the remaining 50 g flour into the dough if too sticky and roll out the dough into a rectangle about 1 cm thick. Mix lemon zest, cinnamon, cranberries and almonds into the dough. Roll up the dough and cut into 2 cm thick slices. Place on baking trays lined with baking paper.
  3. Whisk the egg. Brush buns with egg wash and sprinkle with crystal sugar. Bake in a preheated oven until golden brown for 15-20 minutes or until cooked.
  4. The lemony touch of cinnamon rolls can be enhanced with more lemon zest. Those who prefer them with a stronger cinnamon taste can sprinkle in more cinnamon into the rolled-out dough.