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Malt Cinnamon Buns

A delicious breakfast treat or midday pick-me-up. Best served fresh from the oven or re-warmed in the oven. They will also freeze well for another day!

Makes 12


300ml warm water

7g sachet fast action yeast

4 tbsp maple syrup

600g strong white bread flour

1/4 tsp fine salt

175ml plant based milk

75ml vegetable oil

200g mixed sultanas and raisins

4 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

200g malt extract

Extra maple/golden syrup or honey for glazing


  1. Add the yeast and maple syrup to the warm water and leave for a few minutes until bubbly.

  2. Add the flour and salt to a large bowl. Warm the milk. Add the yeast mix, milk and oil to the flour and bring together to a sticky dough. Knead on a floured surface for 10 minutes.

  3. Leave the dough to rest in a oiled bowl, covered, for 30 minutes.

  4. Roll the dough out onto a well floured surface to a 30x40cm rectangle. Scatter the spices and dried fruit over and drizzle the malt extract over the rectangle, trying to distribute it as evenly as you can.

  5. Brush one of the long ends of the dough with water, and roll from the opposite side to create a long sausage. Cut the roll into 12 wheels, you may want to trim off the edges, and place on a lined baking tray. Cover and leave to prove in a warm spot for 1 hour.

  6. Pre-heat the oven to 180 degrees Celcius. Brush the buns with a little milk then bake for 20 minutes until golden. Whilst still hot, glaze the buns with syrup or honey of your choice, probably using about 50g, depending on how sweet and sticky you like them!


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