A Special Cinnamon Bun Recipe to Make at Home

As part of our collaboration with Mud Australia, we're sharing a home version of our signature Cinnamon Bun recipe, so you can recreate one of our most-loved pastries in your own kitchen.

Thoughtfully adapted for home bakers, the recipe captures the flavour and character of the original while remaining approachable to make. It's an invitation to slow down, bake from scratch, and enjoy the simple pleasure of sharing warm cinnamon buns fresh from the oven.

Makes: 6 buns

Brioche Dough

• 345g strong white bread flour or baker's flour
• 49g raw sugar
• 5g salt
• 10g dried yeast or 30g fresh yeast
• 65g egg (approximately 2 free-range eggs)
• 155g milk
• 118g unsalted butter, at room temperature

Cinnamon Butter

• 93g unsalted butter, at room temperature
• 93g brown sugar
• 3g salt
• 15g ground cinnamon

Cinnamon Glaze

• 100g icing sugar
• 10g cinnamon sugar
• 35g cream
• 15g crème fraîche or sour cream

To Assemble

• 1 × Mud Australia baker small dish, lined with baking paper
• Melted butter, cooled, for greasing
• 35g plain all-purpose flour, for dusting, plus extra as needed

For the Brioche Dough

• Combine the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Mix for 1 minute to combine.
• In a separate bowl, whisk the eggs, then whisk in the milk. Using a spatula, fold the egg mixture into the flour mixture until no dry flour remains at the bottom of the bowl.
• Return the bowl to the stand mixer and mix on medium speed for 3 minutes, until the dough comes together. Divide the butter into three equal portions. With the mixer running, add one portion of butter and mix for 4 minutes, or until fully incorporated. Repeat with the remaining butter, scraping down the sides of the bowl before each addition.
• Test whether the dough is ready by stretching a small piece between your fingers. If it stretches into a thin, translucent membrane without tearing (a windowpane test), and the dough is smooth and glossy with no visible butter, it is ready to rest.
• Lightly grease a large bowl with oil and transfer the dough to the bowl. Cover with plastic wrap and refrigerate overnight.

Cinnamon Butter

• Combine all the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 3 minutes, then scrape down the sides of the bowl.
• Mix for a further 2 minutes, or until light, smooth and well combined. Leave at room temperature until ready to use.

Cinnamon Glaze

• Whisk all the ingredients together in a bowl until smooth. Leave at room temperature until ready to use.

To Shape, Prove and Bake the Buns

• Lightly dust a work surface with flour. Using a rolling pin, roll the dough into a 40 × 28cm rectangle, approximately 4mm thick, with one long side facing you.
• Using a palette knife or offset spatula, spread the cinnamon butter evenly over the dough, leaving a 2cm border around the edges. Reserve approximately 20g of the cinnamon butter.
• Starting with the long edge closest to you, roll the dough up tightly into a log, like a roulade. Gently roll it back and forth until it measures 26–28cm long. Cover and refrigerate for 10 minutes to firm slightly.
• Cut the log into 6 equal portions, approximately 5cm wide and 145g each. Arrange the buns in the prepared Mud Australia Small Baker dish in two rows of three.
• Spread a thin layer of the reserved cinnamon butter over the outside of each bun.
• To create a proofing chamber, place a heatproof pot containing 2 cups (500ml) of freshly boiled water on the bottom of your switched-off oven. Place the Mud Australia Baker Small dish on a shelf above the pot, close the oven door and prove for 2–3 hours, or until the buns have increased in size by about two-thirds.
• Remove the buns and the pot of water from the oven. Preheat the oven to 170°C fan-forced (190°C conventional). Bake for 25–30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. While still warm, generously brush the buns with the cinnamon glaze until glossy.
• Enjoy.

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Images from our collaboration with Mud Australia taken by Jesse Morley.