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The Orange Bakery’s cinnamon buns

Lockdown unleashed your inner domestic goddess? Give this cinnamon bun recipe from Watlington's The Orange Bakery a go - they're a Muddy favourite.

If you have any doubt how popular recipes from baking wunderkind Kitty Tait are, simply pop over to The Orange Bakery in Watlington and eyeball the queues. Since Kitty and and her father opened the bakery back in May 2019, they regularly sell out in a matter of hours, and they’re still open for business during lockdown (and delivering locally to those self-isolating).

Even better, their recipes are due to be turned into a cookbook for Spring 2022. Can’t wait that long? We hear you – here’s a delish cinnamon buns recipe to tide you over in the meantime.

Over to you Kitty.


For the dough

  • 500g bread flour (or plain white)
  • 100g soft cubed butter
  • 7g dried yeast
  • 7g salt
  • 50g caster sugar
  • 220ml warm whole milk
  • 1 egg
  • 1tsp cardamon (optional)

For the cinnamon butter

  • 100g soft butter
  • 100g caster sugar
  • 2tbs cinnamon

For the milk wash

  • 150ml milk
  • 50g caster sugar


To make the dough, mix the dry ingredients together then slowly rub in the butter using your hands or a blitzer.

Make a well in the centre and crack in the egg, pour over the warm milk and knead for about 4 minutes until smooth and glossy.

Pop the dough it into a lightly oiled bowl and rest in a warm, cosy place for two hours with a damp tea towel over the top. You can also leave in the fridge overnight for buns in the morning.

For the cinnamon butter, throw your cinnamon, sugar and butter into a bowl and beat either using an electric mixer or blitzer (you can now eat only 1 tsp of the cinnamon butter!)

Once your dough is light and fluffy roll it out into a rectangle, about 1cm in thickness. Spread your cinnamon butter over two thirds of the dough, fold the bare third over the cinnamon and flip one more time, creating a tripple decker sandwich, this gives it a beautiful cinnamon lamination.

Roll out again to 1cm thick rectangle, roughly about 30cm in width. With a pizza cutter or sharp knife cut yourself even sized strips about 2cm in width. Take the two ends of your strip and twist (like a cheesestraw) then coil up into a snail wrapping the end over the top then tucking underneath.

Prove for 30 minutes in a warm place.

Preheat your oven to 180c and bake for about 15-20 minutes until golden brown.

Once ready, take out and place on a cooling rack. Rest for about 10 minutes (the hardest part!)

To make the milk wash, heat milk and caster sugar in a source pan until dissolved and brush over your buns to make them nice and shiny. You can also add a sprinkling of icing sugar to be extra fancy.

Now the best part – eat!

The Orange Bakery, 10 High St, Watlington OX49 5PS

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