Gee's Cinnamon & Apple Buns

Soft as a cloud, rich as anything.

Our Apple & Cinnamon Buns start with a Japanese-inspired Hokkaido milk bread dough, made using the traditional tangzhong method. The result is an exceptionally soft, light and tender crumb - almost impossibly pillowy, while still rich enough to carry what comes next.

For the filling, Pink Lady apples are cooked slowly with cinnamon and a closely guarded blend of warming spices, allowing the fruit to soften and caramelise before being cooled and compounded into a rich apple-and-cinnamon butter.

As the buns bake, that buttery apple filling melts into the dough, creating pockets of deep cinnamon richness and sweet, spiced apple throughout.

They’re finished with an indulgent vanilla sugar glaze that sinks into the warm spirals without overwhelming them. The result is soft, buttery, fragrant and deeply comforting - cinnamon and apple first, with a delicate vanilla sweetness following behind.

A cream cheese glaze is available if you want to take things even further, but honestly? It doesn’t need it.

Best enjoyed slightly warm, with a proper espresso and absolutely no plans for sharing.

Because some mornings deserve better.