A little about this recipe

This sweet dough has been my go-to recipe for years, and it’s one I come back to time and time again. It’s beautifully soft, light and easy to work with, making it perfect for everything from cinnamon rolls and sticky buns to braided buns and sweet breads.

One of my favourite little tricks is pouring warm cream over the buns just before they go into the oven. As they bake, the cream is absorbed into the dough, creating incredibly soft, rich and fluffy buns with a beautifully tender crumb.

You’ll need

Stand mixer fitted with a dough hook (or knead by hand)
Rolling pin
Sharp knife or pizza cutter
12-hole muffin tin or baking tray
Baking paper (optional)

Method

Tap a step to mark it done.

Prepare the doughIn the bowl of a stand mixer, combine the bread flour, sea salt, instant yeast and caster sugar. In a separate jug, whisk together the warm milk, eggs and melted butter. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.Knead using the dough hook for approximately 10–15 minutes, or until the dough is smooth, elastic and passes the windowpane test. If kneading by hand, allow a little extra time.Transfer the dough to a lightly greased bowl, cover and leave to rise for approximately 45 minutes, or until doubled in size.
Prepare the fillingWhile the dough is rising, combine the brown butter, brown sugar, cinnamon and cardamom until smooth and spreadable.
Shape the bunsRoll the dough into a rectangle approximately 50 × 30 cm. Spread the filling evenly over the dough. Fold the dough into thirds, then cut it into 12 equal strips.Shape each strip into a simple three-strand braid, or use your favourite shaping technique. Arrange the buns in a lightly greased muffin tin or on a baking tray lined with baking paper.Cover loosely and leave to rise for a further 15 minutes.
BakeJust before baking, slowly pour the warm cream evenly over the buns. Bake at 180°C for approximately 22 minutes, or until beautifully golden brown.The buns should feel light, sound slightly hollow when tapped on the bottom and have an internal temperature of around 93–95°C if using a thermometer. Allow to cool slightly before serving.

Storage

Best enjoyed on the day they’re baked.
Store in an airtight container at room temperature for up to 2 days.
Freeze for up to 2 months in an airtight container or freezer bag.
To refresh frozen buns, thaw completely and warm gently in the microwave or oven before serving.

Pam’s tips

Brown butter adds a beautiful nutty flavour, but softened butter works just as well if you’re short on time.
Warm milk helps activate the yeast, but it should feel warm rather than hot. If it’s too hot, it can damage the yeast.
The windowpane test is one of the easiest ways to check if your dough has been kneaded enough. Stretch a small piece of dough between your fingers: if it forms a thin, translucent sheet without tearing, it’s ready.
Pouring warm cream over the buns before baking is one of my favourite tricks for creating exceptionally soft, fluffy buns.
Feel free to experiment with different fillings, including fruit jams, citrus curds, chocolate spread, Biscoff or your favourite nut butter.
If you’re adding nuts, roast them first to bring out their flavour and add extra crunch.
If your kitchen is cool, place the covered dough in a switched-off oven with the oven light on to create a warm environment for proving.
These buns freeze beautifully. I like to freeze them individually so I can simply take out what I need, thaw them at room temperature and warm them gently before serving.

Happy baking! With love, Pam

A little about this recipe

You’ll need

Ingredients

Sweet Dough

Cinnamon Filling

To Finish

Method

Storage

Pam’s tips