The Little Mill Blog
Wholemeal Cinnamon Bun Recipe

Wholemeal Cinnamon Buns
Wholemeal Cinnamon Buns

by Kathy Purcell,


  • 175 g The Little Mill Plain Wholemeal Flour
  • 225 g Plain Flour
  • 1 1/2 Teaspoon of Dried yeast
  • 50 g Granulated Sugar
  • (1/2 tsp) Salt
  • 1 egg
  • 75 ml Water (tepid)
  • 150 ml Milk
  • 2 Tablespoons of melted butter

For the Filling

  • 110 g Softened Butter
  • 90 g Granulated Sugar
  • 2 Tsp Cinnamon
  • 1/4 Tsp Nutmeg

For the Glaze

  • 250 g Icing Sugar
  • 40 ml Cold Water

For the Icing

  • 100 g Icing Sugar
  • 20 ml Warm Water

Preparation instructions

  1. Stir one tablespoon of the granulated sugar into the warm water then sprinkle the yeast over the top. Leave to rest for 10 minutes.
  2. In a fresh bowl whisk together the egg, milk, melted butter, and the rest of the granulated sugar. Stir the yeast mixture in very carefully.
  3. In another fresh bowl combine the two flours and salt.
  4. Slowly add the flour to the egg mixture.
  5. Knead well for 10 minutes.
  6. Place the dough in a well oiled bowl and cover bowl with cling film. Leave in a warm place for 2 hours to prove.
  7. To the make the filling combine all the ingredients for the filling in one bowl until smooth.
  8. Once dough has proved place out onto a well floured work surface and roll into a very large rectangle.
  9. Spread the filling all over the rectangle.
  10. Roll the rectangle width ways into a cylinder.
  11. Cut cylinder into 12 equal parts and place on baking tray. 12.Leave to prove in a warm place for 1 hour before baking.
  12. Bake in 180c oven for about 25 minutes until golden.
  13. While the buns are baking prepare the glaze. Beat the icing sugar and water in a bowl until smooth and glossy. Spread glaze on cinnamon buns as soon as they come out of the oven (this will result in sticky cinnamon buns).
  14. For the icing beat the icing sugar and water together until smooth. Drizzle over cooled cinnamon buns.
  15. Enjoy!

Categories: Recipes

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