Delicious for brunch, or as an afternoon pick-me-up with a cuppa.
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Yields:
4 serving(s)
Prep Time:
45 mins
Cook Time:
20 mins
Total Time:
1 hr 5 mins
Ingredients
FOR THE DOUGH
250g
strong white flour, plus extra to dust
1Tbsp.
fast-action dried yeast
1tsp.
ground cinnamon
25g
caster sugar
25g
unsalted butter, melted and cooled, plus extra to grease
150ml
whole milk
FOR THE FILLING
50g
unsalted butter, softened
25g
caster sugar
1Tbsp.
ground cinnamon
FOR THE FROSTING
150g
mascarpone
2Tbsp.
icing sugar
1tsp.
vanilla bean paste
Directions
Step 1To make the dough mix flour, yeast, sugar, cinnamon and 1/2tsp fine salt in a large bowl. Make a well in the middle and pour in the butter and milk. Mix using a spatula or wooden spoon until you get a shaggy dough. Tip on to a lightly floured surface and knead for 5min until the dough feels soft but not sticky. Return to the bowl and cover with greased clingfilm (greased side down) or a lightly floured clean tea towel and leave to rise for at least 1hr, or until doubled in size.
Step 2Grease a silicone air fryer basket liner, or air fryer safe tin that’s at least 18cm x 20cm with a little butter. Mix all the filling ingredients together in a small bowl.
Step 3Tip the risen dough out on to a lightly floured surface and roll out into a rough 20cm x 30cm rectangle. Spread the filling evenly over the dough, leaving a 0.5cm boarder. Roll up into a long sausage from a short edge. Cut into 4 even slices and arrange, cut side up, into the prepared basket/tin. Press down gently with the palm of your hand to slightly flatten each bun. Cover and leave to rise for 30min, until visibly puffed up.
Step 4Preheat your air fryer to 160°C fan. Cook the buns for 17-20min, or until deep golden. Leave them to cool completely in the liner/tin.
Step 5Make the frosting by whisking together the mascarpone, icing sugar and vanilla until smooth. Spoon over the cooled buns.
These cinnamon buns are delightfully soft and squishy and full of warming spice. If you like the flavour, add a little ground cardamom into the filling, for a citrus twist.
TO STORE Store un-frosted buns in an airtight container at room temperature for up to 1 day. Warm in an air fryer preheated to 160°C for 5min to serve, if you like. Store the frosting in an airtight container in the fridge for up to 1 day. Bring to room temperature to serve.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
