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Fig & Cinnamon Buns

Chelsea buns with a twist - using Fig, Spelt and Pumpkin Seed Flour, dried figs, and cinnamon for a decadent sweet roll.

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Dough Ingredients:

  • 250g Shipton Mill's Organic Fig, Spelt and Pumpkin Seed Flour (420)
  • 1 tsp caster sugar
  • 2 tsp cinnamon powder
  • 0.5 tsp salt
  • 1 tablespoon milk powder
  • 1 egg 
  • 30g butter
  • 90 ml water
  • 0.75 tsp yeast

Filling ingredients:

  • 2 tsp cinnamon
  • 15g butter, melted
  • 100g dried figs, chopped 
  • 50g soft dark brown sugar

Milk to brush pre-baking.


  1. Make a bread dough.  I cheated and used "Menu 16" of a Panasonic bread maker (SD-ZB2502).
  2. Roll out into an oblong around 30cm by 20cm
  3. brush butter onto the rolled-out dough, an scatter on the mixed figs, sugar and cinnamon
  4. Roll up from the long edge, and cut the "sausage" into 10 slices
  5. Arrange these in a well-greased tin and leave them to rise - 20 minutes to an hour depending on temperature (see pictures for size-change reference)
  6. Brush with milk
  7. Bake for around 10-12 minutes at 220 degrees C. (fan), or until golden.
  8. Lift them out of the baking tray *immediately* and put then on a chopping board or the syrup-y goodness will solidify and stick to the pan quite firmly, and make it much harder to get them out later.  I'd recommend adding some washing up liquid and hot water to the pan as step (9), too!


Added by: Katie Howe

Tags: Bread Buns SweetBread

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