Featured Recipe: Cinnamon buns - Bradfield - Farmers Blonde

  • 23 September 2020
  • Moor Market
  • Servings: 8

A traditional breakfast pastry, with the origin of which still under debate, so we’ve added our own Yorkshire slant to that.


For the dough:

325g self-raising flour

2tbsp caster sugar

1tsp ground cinnamon

100g butter

2 egg yolks

200ml beer


1tsp ground cinnamon

½ tsp nutmeg

55g light brown soft sugar

2 tbsp caster sugar

25g tbsp butter


60g icing sugar

1 tbsp cream cheese

½ tbsp butter

½ tsp vanilla


  1. Preheat oven to 180⁰C/gas mark 4. Grease a 20cm loose-bottomed cake tin and line with baking parchment
  2. Add flour, caster sugar, cinnamon and a pinch of salt to a bowl and mix.
  3. In a separate bowl, whisk egg yolks, butter and beer. Add to dry ingredients and mix to make a soft dough. Turn out onto floured surface and roll into a rectangle, approx. 30x25 cm
  4. In a bowl mix the filling ingredients and spread evenly over the rolled-out dough. Rolling, like a swiss roll, form a long and cut into 8 even slices. With roll upwards place into baking tin and brush with milk. Bake, in oven, for 30-35 minutes or until golden brown. Remove from oven and allow for 5 minutes to allow them to cool before removing from tin.
  5. Sift icing sugar into bowl, making a well into the centre, and add cream cheese and butter to the well. Pour over 2tbsp of boiling water, stirring to mix, if needed add more water until a drizzly consistency is achieved. Stir in vanilla essence and drizzle the icing over the rolls.

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