This Jellycat cinnamon bun is a soft, pillowy sweet roll inspired by the beloved plush toy—a tender enriched dough swirled with cinnamon sugar and topped with a simple glaze. It works because the dough is forgiving and the filling is classic, yielding bakery-style buns that are perfect for breakfast or dessert. While the toy is a cute companion, this recipe makes real, edible buns you can enjoy warm from the oven.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp salt
- 1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
- 1/4 cup (60 ml) water, warmed to 110°F (43°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- For the filling: 1/2 cup (100 g) brown sugar, packed
- 1 tbsp ground cinnamon
- 1/4 cup (60 g) unsalted butter, very soft
- For the glaze: 1 cup (120 g) powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
Instructions
- In a small bowl, combine the warm milk, warm water, and 1 tablespoon of the sugar. Sprinkle the yeast over the top and let sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast is inactive—start over.
- In a large bowl or stand mixer, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg. Mix on low speed until a shaggy dough forms, then knead on medium speed (or by hand on a floured surface) for 8–10 minutes, until the dough is smooth and elastic. It should pull away from the sides of the bowl.
- Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
- Punch down the dough. On a lightly floured surface, roll it into a 12×18-inch (30×45 cm) rectangle. Spread the softened butter evenly over the dough, leaving a 1/2-inch border. Mix the brown sugar and cinnamon in a small bowl, then sprinkle evenly over the butter.
- Starting from a long edge, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 8 equal pieces (about 2 inches / 5 cm each).
- Place the buns cut-side up in a greased 9×13-inch (23×33 cm) baking dish, leaving a little space between each. Cover loosely and let rise for 30–45 minutes, until puffy and touching each other.
- Meanwhile, preheat the oven to 350°F (175°C). Bake the buns for 22–28 minutes, until golden brown on top and the center reaches 190°F (88°C) on an instant-read thermometer. If the tops brown too quickly, tent loosely with foil.
- Let the buns cool in the pan for 10 minutes. While still warm, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the buns. Serve warm.
Tips
- Yeast check: Always proof the yeast in warm liquid with a bit of sugar. If it doesn’t foam, your yeast is dead—replace it or the buns won’t rise.
- Dough consistency: If the dough feels too sticky, add flour 1 tablespoon at a time. If too dry, add milk 1 teaspoon at a time. The dough should be soft but not tacky.
- Cutting cleanly: Use unflavored dental floss to slice the log without squishing the layers. Slide the floss under the log, cross the ends over the top, and pull.
- Make ahead: After shaping, cover the buns and refrigerate overnight. In the morning, let them sit at room temperature for 30–45 minutes before baking.
Serving Suggestions
Serve these cinnamon buns warm with a cup of coffee or tea. They’re wonderful as a weekend breakfast, brunch centerpiece, or dessert with a scoop of vanilla ice cream. For extra indulgence, spread a little extra butter or cream cheese on top.
Variations
- Sticky pecan: Add 1/2 cup chopped pecans to the filling and drizzle with caramel sauce instead of glaze.
- Apple cinnamon: Sauté 1 cup diced apples with 1 tbsp butter until soft, then spread over the filling before rolling.
- Chocolate swirl: Replace the cinnamon with 2 tbsp cocoa powder and add 1/2 cup chocolate chips to the filling.
- Vegan: Use plant-based milk, butter, and egg substitute (like flax egg) for a dairy-free and egg-free version.
Storage and Reheating
Store leftover buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, microwave a single bun for 15–20 seconds, or warm in a 300°F (150°C) oven for 5–8 minutes. For longer storage, freeze unglazed buns in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then reheat and glaze fresh.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes. Use the same amount (2 1/4 tsp). Skip the proofing step and mix it directly with the flour. You may need to increase the rise time slightly.
Why are my buns dense and heavy? This usually happens if the dough wasn’t kneaded enough, or if it didn’t rise long enough. Make sure you knead until the dough passes the windowpane test (stretch a small piece thin without tearing) and let it double in size.
Can I make the dough in a bread machine? Absolutely. Add the ingredients in the order recommended by your machine and use the dough cycle. Then proceed with rolling, filling, and baking.
How do I know when they’re done? The top should be golden brown, and the internal temperature should read 190°F (88°C) on an instant-read thermometer. If you don’t have one, insert a skewer into the center—it should come out clean.
Can I reduce the sugar? You can cut the sugar in the dough to 2 tablespoons and the filling to 1/3 cup, but the buns will be less sweet and the texture may be slightly drier. The glaze can be omitted or reduced.
What if I don’t have a stand mixer? Knead by hand on a floured surface for 10–12 minutes. It takes a bit more effort, but the result is the same. Just be patient and keep the dough moving.
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