Delicious for brunch, or as an afternoon pick-me-up with a cuppa.
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FOR THE DOUGH
- 250 g strong white flour, plus extra to dust
- 1 Tbsp. fast-action dried yeast
- 1 tsp. ground cinnamon
- 25 g caster sugar
- 25 g unsalted butter, melted and cooled, plus extra to grease
- 150 ml whole milk
FOR THE FILLING
- 50 g unsalted butter, softened
- 25 g caster sugar
- 1 Tbsp. ground cinnamon
FOR THE FROSTING
- 150 g mascarpone
- 2 Tbsp. icing sugar
- 1 tsp. vanilla bean paste
- 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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
