Cinnamon raisin buns

Cinnamon raisin buns

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
250ml milk
20g fresh yeast
100g caster sugar
500g strong plain flour, plus extra to dust
1/2 teaspoon salt
100g butter, at room temperature, plus extra to grease
1 egg
50ml maple syrup
1/2 teaspoon ground mixed spice
1/2-1 teaspoon ground cinnamon
100g raisins
1/2 quantity Glacé icing


  1. Pour the milk into a saucepan and bring to scalding point over a medium heat, then remove from the heat and leave to cool to blood temperature, about 38°C.
  2. In a small bowl, cream the yeast with 1 teaspoon of the sugar and 1 tablespoon of the milk.
  3. Put the flour and salt in a large bowl. Cut 75 g of the butter into cubes and rub into the flour with your fingertips. Stir in 50 g sugar and make a well in the middle. Set aside the remaining butter in a warm place to soften.
  4. Break the egg into a small bowl and beat with a fork. Add the beaten egg to the well with the creamed yeast mixture and at least three-quarters of the remaining milk. Using a cutlery knife, bring the dough together, adding any remaining milk if needed to make a soft dough.
  5. Transfer the dough to a very lightly floured surface and knead for about 5–8 minutes until smooth.
  6. Place the dough in a very lightly oiled bowl and cover with lightly oiled cling film. Leave to rise in a warm place until doubled in size, about 1½ hours.
  7. Meanwhile, mix the remaining butter and sugar to a smooth paste with the maple syrup, mixed spice and cinnamon to taste.
  8. Transfer the risen dough to the work surface and knock it back, kneading it for 2–3 minutes. Using a rolling pin, roll the dough into a 25 cm square. Spread the butter, sugar and spice paste over the dough as evenly as possible, and almost to the edges, then scatter over the raisins. Roll the dough up into a Swiss roll shape, trim off the ends and cut into 8 pieces, 3 cm thick.
  9. Generously butter a 24 cm round cake tin. Arrange 7 buns, cut side up, around the inside edge of the prepared cake tin, leaving a little space between each to allow them to expand as they prove. Place the eighth bun in the middle.
  10. Cover with oiled cling film and leave to prove for 25–30 minutes, or until almost doubled in size. Meanwhile, heat the oven to 200°C.
  11. Bake in the oven for 25–35 minutes until risen and golden. Check between the layers for any greyness and continue to cook a little longer if there is any, on a lower shelf to prevent them taking on too much colour. Remove from the oven and turn the whole crown out onto a wire rack to cool. Once cool, drizzle with glacé icing.


  • Chelsea buns: Omit the maple syrup, replace the cinnamon with an extra ½ teaspoon mixed spice and the raisins with a mixture of sultanas and currants. Proceed as for the main recipe.

    Cinnamon pecan toffee buns: Omit the maple syrup and mixed spice and replace the raisins with chopped pecan nuts. Instead of buttering the tin, spread a mixture of 75 g softened butter and 75 g soft light brown sugar over the bottom and scatter 100 g pecan nuts over this before arranging the buns on top to prove, as for the main recipe. The butter, sugar and pecans will create a nutty toffee syrup on the base of the buns. Remove the buns from the tin while still warm (or they may stick) and serve upside down, sticky nutty side uppermost.
Leiths School of food and wine
cookery course
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