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Christmas Cinnamon Buns with cranberries

Cinnamon buns are a dream come true for me. I love cinnamon, I love the texture and generally I could probably live on them. They may not look as pretty but they taste amazing: festive, orange-y and obviously with an amazing cinnamon flavour.

Points to watch out for: make sure you use fast-action yeast, if the tough is too sticky add some flour, add as much filling as you like. I added slightly less cranberries but more would still be yummy. Finally if the orange zest seems too much, its not! It really adds to the flavour so feel free to add-away.
I used dried, sweetened Alesto cranberries from Lidl and they worked fantastically well.

Ingredients (*from Lidl)


  • 2 x 7g sachets of fast-action yeast
  • 500 ml lukewarm milk*
  • 3 large free-range eggs*
  • 650g plain flour*
  • 200g wholemeal flour
  • 1 pinch of ground cinnamon
  • 150g unsalted butter* (at room temperature)
  • 150g caster sugar*
  • a pinch of unrefined caster sugar
  • 3 tablespoons apricot jam or runny honey*


  • 200 g dried cranberries*
  • zest from 3 oranges*
  • 150g unsalted butter* (at room temperature)
  • 150g soft brown sugar*
  • 6 teaspoons ground cinnamon*

Makes 12-18, 1.5 hours to make and bake

  1. In a large bowl, dissolve the yeast in the warm milk, stirring with a whisk, then beat and add 1 egg and stir again.
  2. Sift together the flours, cinnamon and a small pinch of sea salt and add the butter, using your hands to crumble it.
  3. Add everything to the milk mixture with the sugar. Beat and add another egg, stirring to form a dough.
    Keep stirring until the dough comes cleanly from the edge of the bowl and knead on a floured surface for about 5 minutes, or until smooth.
  4. Return it to the bowl, cover it with an oiled piece of clingfilm and leave to rise at room temperature for 30 minutes.
  5. Chop the cranberries and finely grate the orange zest. Combine with the remaining filling ingredients in a bowl and leave to one side.
  6. Once the dough has risen, divide it in half, place each one on a lightly floured surface and roll it out to a 30cm x 40cm rectangle.
  7. Spread the filling over the top of each, then roll each piece of dough into a wide cylinder. Cut them into 2½cm slices.
  8. Line two baking trays with baking paper and lay the cinnamon rolls on top, pressing each one so they spread out slightly.
  9. Cover with oiled clingfilm and leave to rise for 20 minutes.
  10. Preheat the oven to 220ºC
  11. Beat the remaining egg and brush it over the cinnamon rolls, then sprinkle with a pinch of sugar.
  12. Bake in the oven for 15 to 18 minutes, until golden brown, then leave to cool on a wire rack. Brush with warmed apricot jam or honey to glaze.

Recipe taken from Jamie Oliver.

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