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Cinnabuns with Cream Cheese Topping

  • PREP: 40
  • BAKE: 25
  • SERVES: 16


Premium White Bread Mix 5 x 500g
  • Premium White Bread Mix 5 x 500g
  • DOUGH:
  • Wright's Premium White Bread Mix 500g
  • Caster Sugar 25g
  • Butter (softened at room temperature) 100g
  • Eggs 2 medium
  • Milk 210ml
  • Butter (softened at room temperature) 100g
  • Dark Soft Brown Sugar 100g
  • Ground Cinnamon 10g
  • Ground Almonds 50g
  • Egg White - half a medium egg white
  • Egg White - half a medium egg white
  • Caster Sugar 25g
  • Full fat Cream Cheese 125g
  • Icing Sugar 125g
  • Vanilla Essence 1/2 - 1 teaspoon



METHOD (Makes 16)

Prepare and blend the ‘FILLING’ ingredients together and allow to chill slightly in the refrigerator whilst preparing the dough.
Place Premium White Bread Mix into mixing bowl, add caster sugar, softened butter, 2 Eggs and Milk.
Mix together to form a dough ball then knead for 5 minutes using a minimum of dusting flour. The dough will be quite soft but tightens up during kneading.
Cover with a damp tea towel; lightly oiled plastic or polythene and rest for 5 minutes.

Roll out dough on a lightly floured surface to an oblong shape approximately 45cm x 30cm (18 x 12 inches) and spread liberally with the filling mixture.
Roll up “Swiss Roll” style from the widest edge and divide the roll into two halves using a sharp knife. Wrap each roll in foil and place in refrigerator to chill for approximately 30 minutes.
After chilling, divide each roll into 8 equal slices using a sharp knife & place these cut side up onto a large baking tray lined with baking parchment.
Lightly brush over tops with remaining egg white and sprinkle with caster sugar. (topping 1). Loosely cover a damp tea towel; lightly oiled plastic or polythene and allow to prove at room temperature until the buns have doubled in size.
Remove cover and bake at 200°C (400°F Gas Mark 6) for 20-25 minutes.
Immediately after baking, apply topping 2.

“May I take this opportunity to congratulate you on your great range of bread and cake mixes, especially the PREMIUM WHITE MIX. When we were kids, My mother used to make all our bread by hand, she was kept very busy , because the bread barely got time to cool before it was eagerly consumed by my sister, my Dad and myself. My sister and I have attempted, on many many occasions and quite independently of each other, to re-create the same tasting bread. Some of the results were too dreadful to eat, they would have been better suited for use as WEAPONS OF MASS DESTRUCTION! however, some WERE edible, but none of them came close enough to the wonderful taste of our mothers bread. Then a couple of years ago, I purchased a bread making machine, and the sales assistant suggested I try WRIGHTS PREMIUM WHITE mix, saying (In her words) its dead easy! So I did, and I can tell you that, its as if our mother had come back to bake for us! I was so pleased with the results, that I went out and bought my sister a bread making machine, and a supply of WRIGHTS PREMIUM WHITE mix to get her going. I only see my children at weekends now, but the first thing they say when they walk through the door is ARE WE MAKING BREAD, DAD!!. My sister is equally thrilled with it, and regularly thanks me, which is nice, but the thanks should really go to you. So, thank you WRIGHTS, thank you very much.”


Deb's Tips

These clever looking, spiralled cinnamon buns are ridiculously delicious anytime of day – making them at home with our Premium White bread mix is so very easy as this recipe shows, with its soft brown sugar, cinnamon & ground almond centre. The resultant bake will be soft, fluffy & fill your kitchen with aromatic scents. The cream cheese + icing sugar topping should be fabulously finger lickingly sticky - enjoy! Deb the Bread

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