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310Total Time
240Prep Time
30Bake Time

Maple & Cinnamon Sticky Buns

Quick and easy

3 Reviews

  • Vegetarian

About the bake

Picture this - warm sticky buns straight from the oven and a hot cup of tea or coffee... if this sounds like the perfect time out for you, that you deserve then what are you waiting for? This Maple & Cinnamon Sticky Buns recipe is a must try recipe, give it a bake - you won't regret it.

Lashings of dark maple syrup and Billington's Light Muscovado Sugar, folled into squidgy sticky rolls, baked with sprinkles of chopped walnuts - these buns are a staple for chilly autumn evenings.

Love sweet, spicy dough? Our Cinnamon & Raisin Swirl bread, is a family favourite and can be sliced to enjoy whenever you fancy.

310Total Time
240Prep Time
30Bake Time


  1. Step 1:

    To make the dough: Bring the milk to the boil and then remove from the heat and stir in the butter until melted. Set aside to cool until luke-warm.

  2. Step 2:

    In a large bowl combine the flour, caster sugar, yeast and salt. Mix to combine.

  3. Step 3:

    Mix the egg into the cooled wet ingredients and then add this to the dry ingredients. Mix well with a wooden spoon or a stand mixer.

  4. Step 4:

    Either use the dough hook on a stand mixer and mix until smooth and elastic or knead on a floured surface for 10 minutes.

  5. Step 5:

    Lightly oil the mixing bowl and place the dough back inside. Cover loosely with a clean tea towel or cling film and set aside to rise for 2 hours or until doubled in size. This may take longer than two hours depending on the warmth of your kitchen and because this dough is enriched and will rise more slowly.

  6. Step 6:

    Make the filling by combining the cinnamon, sugar and raisins in a seperate bowl.

  7. Step 7:

    Punch down the dough and knead to knock out the air, then split the dough in two. Roll out on a lightly floured surface and stretch each piece to form a 25 x 35cm rectangle.

  8. Step 8:

    Melt the butter for the sauce before bushing half all over each rectangle and sprinkle half the filling mixture over each. Tightly roll each rectangle up from one of the long ends to get a thick log, and gently pinch the ends together to seal. Cut each log into 8 pieces.

  9. Step 9:

    Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour over the bottom of each baking tray, Sprinkle with the walnuts. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for until lightly risen.

  10. Step 10:

    Preheat oven to 180°C/fan 160°C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Turn the buns over to serve and serve warm.


  • For the Dough

    • 500g Allinson's very strong white bread flour
    • 1 1/2 tsp Salt
    • 75g Billington's Unrefined Golden Caster Sugar
    • 50g Unsalted butter (softened)
    • 7g Allinson's Easy Bake Yeast
    • 1 Large free range egg(s) (lightly beaten)
    • 275ml Whole milk
  • For the Filling

    • 2 tsp Ground cinnamon
    • 85g Billington's light muscovado sugar
    • 100g Raisins
  • For the Sauce

    • 125g Unsalted butter (melted)
    • 125ml Maple syrup
    • 120g Walnuts (chopped)
    • 50g Billington's light muscovado sugar


  • Saucepan
  • Large mixing bowl
  • Wooden spoon
  • Stand mixer with dough hook (optional)
  • Tea towel/cling film
  • Rolling pin
  • 2x 20 x 30cm deep baking trays

Nutritional Information

per 100g
  • 401cal Energy
  • 23g Fat
  • 10g of which Saturates
  • 42g Carbohydrates
  • 36g of which Sugars
  • 5.1g Protein
  • 0.79g Salt

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