Cinnamon and Berry Buns

Cinnamon Cinnamon
4 people 120 minutes 10 minutes


  • 55 g Caster Sugar
  • 2 - Fresh Egg
  • 160 mls Milk Lukewarm
  • 450 g Plain Flour
  • 125 g SuperValu Butter Melted
  • 1 pinch SuperValu Salt
  • 1 tsp Vanilla Essence
  • 7 g Yeast

Cinnamon and Berry Butter

  • 1 tsp Ground Cinnamon
  • 3 tbsp Strawberry Jam
  • 100 g SuperValu Brown Sugar
  • 100 g SuperValu Butter Softened

Maple Glaze

  • 80 mls Maple Syrup
  • 60 g SuperValu Brown Sugar
  • 75 g SuperValu Butter Chopped


  1. Firstly to prepare the dough, mix the yeast, milk and vanilla in a bowl. Sieve in the flour, then add the sugar, salt, and mix to combine.
  2. Next, add the yeast and milk mixture, then add the eggs and melted butter. Using your hands, combine the dough until it comes away from the sides of the bowl.
  3. Place in a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
  4. To make the maple glaze, pour the maple syrup into a pan and add the sugar and butter, cook gently over low heat and cook for 5 minutes. 
  5. To make the cinnamon butter, mix together the butter, sugar, jam and cinnamon in a bowl.
  6. Roll the dough out on a lightly floured surface to make a 60cm x 25cm rectangle. Spread with the cinnamon and berry butter, leaving a 1cm border around the edge. Starting with the longest side, roll tightly to enclose the filling.
  7. Trim the edges of the bun and cut into 12 even pieces.
  8. Place the pieces, side-by-side and scroll-side up in a greased square baking tin. Set aside for 30-45 minutes or until doubled in size of the bowl.
  9. Preheat the oven to 180°C/350F/Gas Mark 4. Place the tin on a baking tray and bake for 20 minutes. Cover loosely with aluminium foil and bake for a further 15-20 minutes or until cooked through and golden.
  10. Allow to stand for 2-3 minutes then brush with the maple glaze, allow to cool slightly before serving. 
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