Home Courses - The School of Artisan Food Breads & Baking Cinnamon Buns

Cinnamon Buns

£125.00

Beginner

Duration:

Half Day (AM)

Timings:

09:00 - 12:30

Course start dates:

06 Dec 2026
24 Jan 2027
25 Jul 2027

Hourly Schedule

Time

09:00
Arrival
Tea, coffee and warm pastries from the kitchen.

09:30
Course starts

12:30
Course finishes

If you love cinnamon buns, this hands-on baking workshop is not to be missed.

Designed to be both fun and informative, this course will give you the skills, knowledge and confidence to create delicious homemade cinnamon buns whenever the craving strikes.

Guided by our expert tutor, you’ll learn how to mix, shape, fill and bake two popular styles of cinnamon bun, discovering the techniques that make each one unique. By the end of the day, you’ll leave with a box full of freshly baked treats to enjoy at home and the confidence to recreate them in your own kitchen.

What You’ll Learn

Through practical, hands-on baking, you will:

Learn how to mix and prepare enriched sweet dough
Master shaping techniques for different styles of cinnamon buns
Explore filling, proving and baking methods
Understand how to achieve the perfect balance of flavour and texture
Gain confidence in baking sweet breads at home

What You’ll Bake

During the course, you’ll make:

Traditional Swedish Cinnamon Knots (Kanelbullar)
Cinnamon Swirls topped with a delicious streusel crumb topping

Who Is This Course For?

This course is perfect for home bakers, cinnamon bun enthusiasts and anyone looking to develop their sweet baking skills. No previous experience is required, just a willingness to learn and enjoy the baking process.

Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

Your Tutors

Tutor

Paul Raddan

Paul Raddan

Paul’s love of baking started early, with happy memories of Sunday morning baking sessions at his Nan’s house.

Following Paul’s degree in Psychology at Reading University, the pull of the kitchen proved too great, and he spent the next 15 years in restaurants and kitchens across the East Midlands. A love of baking meant that he was baking bread and cakes on his days off as well as at work. When Paul’s wife established a sourdough culture in 2009, this obsession worsened!

Following a move to Rugby in 2012, Paul made the leap into full-time baking, and Rugby Real Bread was born. He started in his home kitchen, before building an extension to make space for the rapidly increasing oven and fridge space needed. Paul served the local community with an array of cakes and both yeasted and sourdough breads. Savoury scones were also very popular, favourites being feta & spinach, stilton & walnut and cheddar & marmite.

Sharing Paul’s love of baking and real food has always been important to him; Paul teaches practical classes at schools, food festivals, charities, adult education centres and community groups. He also run a Bread Club for local baking enthusiasts, so people can get together and showcase different breads and recipes.

Paul’s courses are fun, imaginative learning experiences. They will inspire you to take back what you have learned to your kitchen at home and to continue to spread the love of baking and good food.