There are moments in life when a simple recipe takes you back, not just in flavor, but to a time or place you hold dear. For me, one of those moments happened the first time I made Nigella Lawson’s Cinnamon Buns. I had heard about them for years, seen them in countless Instagram feeds, and had even watched Nigella herself speak about them with her signature warmth and charm. But when I finally decided to give them a try, something clicked. The kitchen was filled with the comforting scent of warm dough, sugar, and spice. It wasn’t just about the buns; it was about the whole experience-creating something with your hands that fills your home with warmth and joy.
I think this is what makes baking so magical. It’s not just about the end result, but about the journey. The kneading, the waiting, the transformation of simple ingredients into something extraordinary. And if you’ve ever had the pleasure of making or eating these cinnamon buns, you know exactly what I’m talking about.
Now, let me take you through Nigella’s recipe, and maybe it will become one of those moments for you too.
Nigella Lawson’s Cinnamon Buns Recipe
Nigella’s cinnamon buns are everything you hope for in a treat-soft, fluffy, and with just the right balance of sweetness and spice. What I love about her version is that it’s deceptively simple. There’s no complicated folding or advanced techniques, just the magic of basic ingredients coming together to create something delicious.
Her recipe is perfect for a lazy weekend morning, or really any time when you feel like indulging a little. What’s even better is that you can prepare the dough the night before, and then bake it fresh the next morning-making your home smell like a bakery the second you wake up. For me, this turned into a little tradition, where I’d prep the dough before bed and wake up to something that felt like a celebration, no matter how ordinary the day ahead might be.
Ingredient List
Here’s where the magic begins. When I first looked at the ingredients, I thought, ’This doesn”t look too difficult”. But trust me, once you start mixing these things together, you’ll see how they create something much more than the sum of their parts.
For The Dough
- 450g plain flour
- 7g dried yeast
- 1 teaspoon salt
- 2 tablespoons caster sugar
- 1 large egg
- 200ml milk
- 100g unsalted butter, melted
- 1 teaspoon vanilla extract
For The Filling
- 75g unsalted butter, softened
- 100g soft brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional but adds an amazing depth)
For The Glaze
- 200g icing sugar
- 1 tablespoon warm water
- 1/2 teaspoon vanilla extract
How To Make Nigella Lawson’s Cinnamon Buns?
The recipe itself is straightforward, but that doesn’t mean it’s not a labor of love. Here’s how I tackled it step by step:
Making The Dough
I began by mixing the flour, yeast, salt, and sugar in a bowl. Once that was all well combined, I warmed the milk gently on the stove until it was lukewarm (not hot, or you’ll risk killing the yeast). I then added the milk, egg, melted butter, and vanilla extract to the flour mixture, and used a wooden spoon to bring everything together. The dough was soft but slightly sticky, so I added a bit more flour as needed.
I kneaded the dough for about 10 minutes. It’s during this time that I realized how therapeutic kneading can be. There’s something about the rhythmic motion that calms the mind, and the way the dough slowly transforms from sticky to smooth felt like an achievement in itself.
Letting It Rise
Once the dough was smooth, I placed it in a lightly oiled bowl and covered it with a damp tea towel. Then came the hardest part-waiting. I let it rise for about an hour, until it had doubled in size. The smell was already amazing-just a hint of butter and vanilla. But as much as I was itching to get on with it, I reminded myself that good things take time.
Filling The Buns
Once the dough had risen, I rolled it out onto a floured surface into a large rectangle. It wasn’t perfect, but that’s the beauty of these buns. I then softened the butter and spread it generously over the dough. Next came the cinnamon and sugar mixture. Oh, the cinnamon! It filled the room, warm and inviting, and I could already taste the sweetness.
After rolling the dough up tightly, I sliced it into 12 buns. They weren’t perfectly uniform, but I loved their rustic charm.
Second Rise
I placed the buns in a buttered baking dish, covering them with a cloth and letting them rise again for another 30 minutes. During this time, I preheated the oven and mentally prepared myself for the sweet reward to come.
Baking
The buns went into the oven at 180°C (350°F), and the transformation was almost magical. They started to puff up, golden brown and delicious, with the most incredible cinnamon scent. I baked them for about 25 minutes until they were golden and slightly firm to the touch.
Glaze
Once they came out of the oven, I made the glaze by whisking together icing sugar, warm water, and vanilla extract. It’s an easy step, but it really pulls everything together-transforming the buns from delicious to irresistible. I drizzled the glaze generously over the still-warm buns, letting it drip down the sides.
Things I Learned
A few things stood out to me during this whole process that I thought might be worth sharing:
- Patience is Key: It’s tempting to rush through the steps, especially the rises, but taking your time makes a difference. I was so much more satisfied with the final product because I let the dough rise properly.
- Trust Your Senses: You’ll find that the dough feels right as you knead it, the cinnamon scent becomes intoxicating as you roll it up, and the buns’ golden hue as they bake will tell you they’re nearly ready. Don’t be afraid to trust your instincts.
- The Glaze is a Game Changer: While the buns are absolutely fantastic on their own, the glaze is what elevates them. It’s not just about sweetness-it adds a soft, glossy finish that makes each bite feel luxurious.
- Baking is Therapeutic: I didn’t expect it, but the process of making these buns became a form of meditation. Kneading the dough, the rhythm of rolling it out, and the final reward of warm buns felt so fulfilling. It reminded me how baking can be so much more than a recipe-it can be a form of self-care.