These are my fabulous cinnamon tear and share buns. They take around 2.5 hours including lots of proving time, so preparation is only actually about 20 minutes, and baking time is 40 minutes. These buns are perfect for children as they are mild and sweet and lots of fun to eat, or just as at home with friends over for tea in the afternoon. They’re easy to make and fun to share, and once little Mylo is starting to eat, he will definitely be sampling these.

To see more of my videos visit my YouTube Channel at

Cinnamon Tear And Share Buns
Serves 12
These Cinnamon Tear And Share Buns are beautiful, traditional, and mild cinnamon buns packed together in a loaf tin, covered with fondant icing, perfect for children, or for adults with a nice cup of Earl Grey or maybe even a Latte.
Write a review
Prep Time
20 min
Cook Time
40 min
Total Time
2 hr 30 min
Prep Time
20 min
Cook Time
40 min
Total Time
2 hr 30 min
412 calories
74 g
36 g
9 g
10 g
6 g
151 g
624 g
22 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 412
Calories from Fat 75
% Daily Value *
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 36mg
Sodium 624mg
Total Carbohydrates 74g
Dietary Fiber 2g
Sugars 22g
Protein 10g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The Buns
  1. 450ml Whole Milk (warm)
  2. 7 tbsp Caster Sugar
  3. 15g Dried Active Yeast
  4. 800g Plain Flour (split in half)
  5. 1 tbsp Salt
  6. 2 Eggs
  7. 5 tbsp Coconut Oil
The Cinnamon Sugar
  1. 1 tbsp Cinnamon
  2. 8 tbsp Caster Sugar
The Icing
  1. 100ml Milk
  2. 6 tbsp Icing Sugar
  1. Mix the Whole milk, dried active yeast and caster sugar together in a bowl or pouring jug.
  2. Combine 400g of the plain flour and salt in a bowl.
  3. Place the milk and yeast mixture and flour and salt mixture in to a mixing bowl and gradually bring together using a dough hook on a medium speed. Once combined in to a runny mixture; add the eggs, coconut oil and then gradually add the remaining 400g of flour one spoon at a time. Continue to beat until it comes away from the bowl.
  4. Remove mixture from the bowl and place on to a flour covered work surface. Knead the dough for around five minutes until it becomes smooth and elastic, and can be formed into a nice ball (a cob like shape is ideal).
  5. Grease a large bowl and place the dough inside, cover with cling film and place in a warm location to prove for approximately 40 minutes, or until the dough has doubled in size.
  6. Prepare the cinnamon sugar by combining sugar and cinnamon together in a shallow bowl.
  7. Once risen, remove the dough from the bowl, place on a flour covered surface and cut down the middle. Now cut each half in to 6 individual pieces. Roll out each piece one at a time in to a strip, place in to the cinnamon sugar bowl and cote evenly with the cinnamon sugar on both sides. Once coated roll each strip as you would a cinnamon swirl.
  8. Now you should have 12 individual cinnamon buns. Get two loaf tins and if you have them line the loaf tins with paper liners. Put 6 cinnamon buns in to each loaf tin. Make sure they are packed in nice and tight. Sprinkle the remaining cinnamon sugar evenly across the two tins until you have used up all of the cinnamon sugar and there is a nice coating across the buns. Now cover both tins in cling film and leave to prove for another 40 minutes somewhere nice and warm.
  9. The buns should have risen slightly more, and should be nicely filling the loaf tins, right to the edges. Remove the cling film and place the loaf tins in a preheated oven at 180°C on the middle shelf. It should take approximately 40 minutes for the buns to become golden brown, but just check them as all ovens are slightly different.
  10. Whilst the buns are in the oven you make the icing mix. Simply mix the sugar and milk in a small bowl with a spoon until it is smooth and runny. You want to remove as much of the grit of the sugar as possible, so you get a lovely smooth icing.
  11. Remove the buns from the tins and drizzle with the icing sugar until there is a nice layer dripping down the sides and you are all done. I like to split the buns apart if they are going to be eaten straight away and cover each bun individually with any remaining icing, but that's up to you.
  1. You will need cling film, two loaf tins, loaf tin liners and a warm place to prove your buns.
Marta Aguiar
Written by Marta Aguiar
I'm a mid twenties mummy living in North London, a graduate in English literature and creative writing from the university of Aberyswyth in Wales. I love to bake, cook, read and watch films, and love spending time with my little toddler, Jasper, and our new addition, Mylo. I blog about our family life and my general interests, with the odd guest blog from my partner, Kayne.