Recipe: Gail’s Cinnamon Buns

We’re not kidding when we say we visit Gail’s at least once a week for their cinnamon buns. But sometimes, we get the urge to make them at home – and this recipe is our go-to! It’s a slightly adapted version of the Delicious recipe, and the result is perfection: a crispy exterior, a soft, fluffy inside, and that warm, comforting cinnamon flavour we love. Even better, this recipe makes 18 buns, so you’ll have plenty to enjoy for days. While they do take some effort, trust us – they’re absolutely worth it!

Ingredients - Makes 18

For the dough:

• 15g Fast Action Yeast

• 300g Plain Flour

• 640g Strong White Bread Flour

• 495g Unsalted Butter

• 70g Caster Sugar

• 20g Salt

• 300ml Whole Milk

For the filling:

• 170g Light Muscovado Sugar

• 85g Caster Sugar

• 2 Tbsp Ground Cinnamon

• 100g Unsalted Butter

For the coating:

• 120g Caster Sugar

• ½ tsp Ground Cinnamon

Method

1. To make the dough, mix yeast, 170ml cold water, and 150g plain flour until a thick paste forms. Sift the remaining 150g flour on top and let it rest for 15–20 minutes, until cracks appear as the yeast activates.

2. Add the 640g bread flour, 95g soft butter, sugar, salt, and milk. Mix with a wooden spoon until it’s difficult to combine, then transfer to a lightly floured surface and knead until a soft dough forms.

3. Roll the dough into a 20cm x 30cm x 5cm thick rectangle. Transfer it to a lined baking sheet, wrap, and freeze for 30 minutes.

4. While the dough chills, remove 400g of butter from the fridge. Place it between baking paper and flatten it into a 15cm x 20cm rectangle. Chill until the dough is ready.

5. Remove the dough from the freezer and roll it into a 15cm x 60cm rectangle. Flour your work surface and position the dough with the short edges on the sides. Place the chilled butter in the centre, then fold the short edges over to enclose the butter.

6. Using a rolling pin, press the dough out by rolling only from front to back to keep the layers even. Roll it into a rectangle that’s 1cm thick and 1 metre long.

7. Fold the bottom third of the dough up, then fold the top third down over it to create three layers. Return the folded dough to the baking sheet, re-wrap, and freeze for another 30 minutes.

8. Remove the dough from the freezer. Position it so the long edges are horizontal, then roll it out to a 1cm thick, 1-meter long rectangle. Fold the bottom edge to the centre, then the top edge down to meet it. Finally, fold in half to create four layers. Return to the baking sheet, wrap, and freeze for 30 minutes.

9. For the filling, mix the muscovado sugar, caster sugar and cinnamon and set aside.

10. Remove the dough from the freezer and place onto a floured surface, turn it a quarter turn, and roll it into a 30cm x 80cm rectangle, 1-2cm thick. Then, turn it another quarter turn so the short edges are on the sides.

11. Brush the dough with melted butter, then sprinkle the filling on top and pat it down slightly. Starting from the closest long edge, roll the dough up tightly like a Swiss roll.

12. Cut the dough into 18 equal-sized buns. Gently pull the loose end and stretch it slightly, then tuck it underneath to secure the bun. Transfer the buns to the muffin tins.

13. Place the tins somewhere warm to prove for 2 hours, until the buns are risen and springy.

14. Preheat the oven to 180°C fan. Place the buns in the oven, then reduce the temperature to 180°C fan. Bake for 25–30 minutes.

15. For the topping, mix sugar and cinnamon. Once the buns have cooled, roll them gently in the mixture to coat.

Enjoy!