Rye #6 – Sticky Cinnamon Buns

Despite the ability to post on rye recipes probably for ever, this will be the last recipe in the series for now! To be honest, this one is the guilty pleasure of the series and really I am posting it to show that you can adapt any recipe and add rye, without killing the flavour.

I adore cinnamon rolls. They are very much part of the Danish culture and my preferred pick from the Bakers on a Sunday morning (when in Denmark!) They go hand in hand with celebrations, treats, coffee…. any excuse to indulge slightly.

The classic ones are very buttery, puff pastry like, with a lot of cinnamon and usually icing sugar on top. These are not what I would call classic Danish cinnamon rolls, in fact, when I presented them to the children they sort of wrinkled their noses a bit – even if young they know their cinnamon rolls! However, within the first bit there was silence….and with the last bite…finger licking. Always signs of a good snack! I adapted my normal recipe – here – quite substantially.

Hope you enjoy – have to admit – despite the rye flour addition, these are still what I would classify as a naughty food! 🙂 Crunchy on the outside, soft and sweet on the inside!

PS – Apologies – the pictures did not turn out well, bad day for photography, thank goodness the flavours did!


300ml lukewarm milk
100g melted butter
80g caster sugar
20g fresh yeast – (or 3/4 tsp dried yeast)
1 tsp ground cardamom – if you cannot find, crush cardamom seeds in a pestle and mortar
1 egg
300g plain flour 
250g rye flour


75g soft butter
120g light brown soft sugar
2 tbsp ground cinnamon


100 ml water
85g caster sugar
1 tbsp lemon juice
  •  To make the dough, lightly warm the milk and butter in a saucepan
  • Once the butter has melted, pour the liquid into a bowl and let cool to finger warm
  • Add the sugar, yeast, cinnamon and egg and whisk to combine, ensuring the yeast dissolves
  • While stiring, slowly add the flours until you have a dough ball that may still be slightly sticky. Transfer this to a clean bowl and cover with a tea towel – let rise for about an hour in a warm place. If your house is cold – a good trick is to turn your oven on 20-30C and leave the bowl in there, with the door slightly ajar. This works really well so long as you do not let it get any warmer than that!
  • While the dough is proving, combine butter, sugar and cinnamon to create the filling – yum! This is so tasty! In the pictures the filling looks grainy; my butter was too cold. Warmer butter will create a soft spread which is easier to work with. The end result is the same though so don’t worry either way.
  • Remove the dough from the bowl and knead a few times on a lightly floured surface. Roll dough to a rectangular shape, leaving it a good 5mm thick.
  • With a spatula or big spoon, spread the filling onto the dough ensuring all is covered
  • Roll the rectangle dough up from the long end, until a sausage is formed!
  • Cut the rolls – in a triangle if you want as I did or simply thick slices are also fine. You want to cut them quite thick as this creates a more impressive finished product! 5cm probably. If you cut a triangle, stand on lined baking sheet. If slices, lie them down.
  • Leave on the lined baking sheets for about an hour to rise – covered with a tea towel
  • Pre-heat oven to 200C and bake the buns until golden – 20-25 minutes
  • While the buns bake make your glaze – add all ingredients in a saucepan and cook for about 15 minutes – it will still be watery but slightly thicker than when you started. If you want a thick glaze, let cook for longer and just check as you go – and stop cooking when it reaches the consistency you like
  • Remove the buns from the oven, place on a wire rack – lay something underneath as it gets messy – and drizzle the glaze over them. Use it all…go large!
  • Enjoy….

Dough will be slightly sticky 

Very tasty dough….

Dough will double in size once left in a warm place

Roll and fill

 Place on baking tray and leave in a warm place to rise again

The dough puffs up and the buns sink slightly

Sticky, warm and irresistible!

Candied Lemon Peel

These are great to decorate puddings with or to use in baking. Furthermore, if dipped partly in dark chocolate they are a beautiful little after dinner treats…

3 lemons
500ml water
225g caster sugar, plus extra for dusting
The trick to getting these gorgeous little treats right is to boil them in clean water a few times before actually using them in the recipe. This will take the bitterness away and make them really tender.
    • Peel the lemons as thinly as you can – if you have a zester then that will do fine – but you can just as easily use a sharp knife. If using a knife, cut the thing pieces of zest into thin strips. Try and get as much of the white flesh off the peel as you can.
    • Place the peel in a saucepan in cold water and bring to a boil. Boil for 3-5 minutes, discard the water and repeat this two times (with fresh water every time).
    • Bring the 500ml of water to boil in a small pan.
    • Add the lemon peel and boil lightly for 10-15 minutes or until they are tender (it depends on their thickness – taste or feel them as you go)
    • With a slotted spoon remove the peels from the water and add the sugar – give it a stir
    • Bring the sugary lemon water to a boil and add the peels again
    • Let this simmer/boil gently until the peels are transparent – again – time will depend on thickness
    • With a fork, scoop out the peels letting excess syrup stay in the saucepan. Separate them on a baking sheet and allow them to dry – this may take anything from a few hours to a few day depending on the temperature in your kitchen. The sugar will crystalise once dry.
    • You can use the syrup for Lemon Drizzle Cupcake Recipe or any other sweet lemon recipe
    • Toss the dried peels in caster sugar to create a pretty effect.
    • If you really want to indulge – dip them in melted dark chocolate. Naughty yes but the pleasure….

Top Tip

Beautiful on cupcakes and cakes, in cookies or just as a treat. Also makes a lovely gift – simply wrap in a pretty see through bag and tie with a cute string….

Lemoned Fish Goujons and Chips

Fresh fish fillet, lemon breadcrumbs and homemade oven chips with garlic, lemon aioli…yum! The children love this and always want to make their own strips of fish!

Lemon Breadcrumbs
Salt and pepper to taste
Grated zest of 1 lemon
2 slices of toast – seedy bread is good
Lemon and Garlic Aioli – as in Lemon recipe section
(or the cheats version:
Good quality mayo
Clove of garlic – crushed
Grated zest of half a lemon)
Oven Chips
2 jacket potatoes
2 tbsp olive oil
Salt to taste
Fish Goujons
300g white fish fillet – cod, lemon sole, haddock all good
1 egg
  • Preheat your oven to 200C
  • Halve your washed jacket potatoes and thinly slice. Put in a pot of cold water and bring to boil, Once the water boils, drain the potatoes and toss in 2 tbsp olive oil.
  • Place potatoes on baking sheet line oven tray and sprinkle with salt.
  • When oven warm, place slices of toast in it and let them go brown and crisp – time will depend on thickness
  • Place crisp bread in food processor and whizz until crumbs with the salt, pepper and grated lemon zest
  • Pour onto a large, flat plate
  • Make lemon and garlic aioli as per recipe in Lemon section or to make cheats version – put amount of mayo you want to serve into a bowl. Add crushed garlic and grated lemon zest and stir to combine. Leave in fridge and let flavours combine
  • Pour flour onto large flat plate
  • Crack egg into bowl and stir with fork to combine
  • Slice the fish into strips
  • Let the children roll the fish strips in flour, then into egg and finally into lemon breadcrumbs.
  • Once covered, lay on a baking sheet covered oven tray
  • Place potatoes in oven – they will need between 25-30 minutes depending on thickness. Keep an eye on them, they are done when brown and crisp
  • The fish will need about 15 minutes – maybe more if you have made large strips. Put them into the oven so that they will be done at the same time as the potatoes.
  • Serve with peas, mange tout or broccoli – anything green looks nice on the plate

Top Tip

Use the lemon breadcrumbs with any meat – especially gorgeous with veal and chicken!