Sunday morning cakes

  • makes 16

The perfect way to start your Sunday. Or Saturday. These sweet cinnamon-flavoured bakes take a little effort so make at the weekend when you have time to enjoy cooking them. You can add chopped pecans to the topping of these if you like.



  • milk 250ml
  • butter 150g
  • golden caster sugar 250g
  • fast-action dried yeast 7g sachet
  • eggs 3, beaten
  • plain flour 550g, sifted
  • cinnamon 1 tsp
  • soured cream 1 tbsp


  • icing sugar 125g
  • lemon 1, juiced


  • Step 1

    Heat the milk to just below boiling point, add the butter, 130g sugar and a pinch of salt. Stir and cool a little. Add the yeast and stir until dissolved. Add the eggs, then enough flour to make a pillowy dough. Knead well on a floured surface. Put into a buttered bowl and leave to rise in a warm place until doubled in size. Halve and shape into 2 large, flat oblongs.

  • Step 2

    Mix the rest of the sugar with the cinnamon and soured cream. Spread over the dough and then roll each lengthways to make 2 long Swiss rolls. Pinch the edges firmly together. Now either cut each roll into fat slices or keep them whole and slash their tops. Allow to rise again and double in size, about 30 minutes.

  • Step 3

    Heat the oven to 190C/fan 170C/gas 5. Bake for 25 minutes (longer if you’re making them as loaves) or until golden and risen. Before the pastry has cooled completely, mix the icing sugar and lemon juice into a paste and brush over.