Cinnamon bun slices from Small Batch Bakes: Baking Cakes, Cookies, Bars and Buns for One to Six People (page 78) by Edd Kimber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CourtneyT on March 01, 2026

    Nice but quite sweet. Will pull back on the sugar a bit next time.

  • cookingbychapter on May 25, 2025

    this is such a wonderful recipe!! Highly recommend.

  • Astrid5555 on March 29, 2025

    The taste of a cinnamon bun, but much quicker to make. Well liked by everybody who tasted it.

  • Kinhawaii on October 11, 2024

    Nice & quick, I wish it was taller though & will try a smaller pan next time.

  • SKidd on February 16, 2023

    Quick and tasty.

  • Foodycat on September 14, 2022

    I used dark muscovado sugar for the swirl instead of soft light brown sugar. I didn't return the cake to the oven after glazing because this sort of glace icing sets up nicely anyway. It's absolutely delicious - the cream gives it a really delicate, tender crumb. I was worried that it would be bland because there's just a tiny bit of vanilla in the cake batter, but there's enough of the really punchy cinnamon swirl to give every bite a really good flavour.

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