Gloucestershire's award-winning KNEAD Bakery is revealing the recipe to one of it's most popular bakes, so budding bakers can try their hand at making them at home.
KNEAD has given SoGlos step-by-step instructions for how to make its signature cinnamon buns — a two-day process which it promises will be worth the wait.
KNEAD co-founder, Kris Biggs, said: 'KNEAD's cinnamon buns are more than just a treat — they're an experience. The magic is in the glaze, which melts into every swirl, infusing the dough with rich, buttery caramel notes.
'But what truly sets them apart is the final dusting of Demerara sugar. That golden crunch adds the perfect contrast to the soft, pillowy bun, creating a texture and flavour combination that keeps us coming back for more. It’s this attention to detail that makes KNEAD’s cinnamon buns unforgettable.'
How to make KNEAD's signature cinnamon buns
Cinnamon bun dough
Ingredients
Makes 16 buns
1kg strong bread flour
60g caster sugar
20g salt
35g yeast
150g butter, softened
300g milk
250g whole egg
250g butter, cold
Method
- Place all ingredients, except the cold butter, into a mixer fitted with a hook attachment.
- Mix for three minutes on slow speed and three minutes on fast speed.
- Add the cold butter and mix for three minutes on slow speed, then 10 minutes on fast speed.
- Transfer the dough into a covered container, ensuring there is enough space for it to rise.
- Refrigerate overnight.
Cinnamon glaze
Ingredients
150g light brown sugar
150g double cream
90g butter
6g lemon juice
3g ground cinnamon
Method
- Place all ingredients, except ground cinnamon, into a pan. Slowly bring to a boil and let simmer for a few minutes until the mixture thickens.
- Remove from heat.
- Mix in the ground cinnamon and allow to cool completely before storing to prevent splitting.
- Store in the fridge overnight.
Cinnamon butter
Ingredients
200g butter, softened
160g light brown sugar
16g ground cinnamon
Method
- Place all ingredients into a mixer fitted with a beater attachment.
- Mix for two minutes on slow speed, then two minutes on fast speed.
- Scrape down the bowl.
- Mix for another two minutes on fast speed.
- Set aside for later.
Cinnamon sugar
Ingredients
100g Demerara sugar
10g ground cinnamon
Method
- Combine all ingredients in a bowl and mix by hand.
The bake
Method
- Remove the bun dough from the fridge, knock it back, then knead for a few minutes to soften it.
- Let the dough relax for 5 to 10 minutes, then roll it out into a long oblong shape, approximately 1cm thick.
- Evenly spread the cinnamon butter over the dough.
- Roll the dough tightly from the long side to form a swirl.
- Cut into approximately 130g portions.
- Place on a baking sheet and allow to prove until at least doubled in size.
- Bake in a fan oven at 170°C for 12 to 13 minutes.
- Allow to cool.
- Gently melt the cinnamon glaze and brush over the buns, continuing until all the glaze is used.
- Once the glaze has cooled, generously sprinkle with the cinnamon sugar mix, ensuring the Demerara sugar adds its signature crunch for the perfect finishing touch.
- Enjoy!
