Jan 2, 2016

Cinnamon Buns

written by Nives
in category Food

These are OFF THE CHAIN. Who knew cinnamon buns are so easy to make! All yeasty doughs are a bit time consuming, not gonna lie, but spending time on these is one of the best things you can do. So, take a break from binge watching Netflix and give these a go.



  • 7g dry or 17g fresh yeast
  • 120ml warm water
  • 120ml milk
  • 32g caster sugar
  • 76g butter, melted
  • 1 egg
  • 450-510g plain flour
  • pinch of salt


  • 113g melted butter
  • 80g caster sugar
  • 2 tbsp ground cinnamon
  • optional: raisins, walnuts, pecans



  1. In a mug, dissolve yeast in warm water (not too hot, more like bath water or the yeast will die) and set aside.
  2. In a large bowl, mix milk, caster sugar, melted butter, egg and salt.
  3. Sift in 260g of flour and stir until it’s smooth.
  4. Add the yeast mixture and blend it all together.
  5. Mix in the rest of the flour you have left i.e. until the dough gently pulls away from the side of the bowl and has an elastic consistency.
  6. Knead for a minute on a flat surface or so, until it forms a loose ball.
  7. Place in a greased bowl, cover with cling film and let it rise until doubled in size, usually 1,5 to 2 hours.
  8. When doubled, punch down the dough, and roll out on a lightly floured surface into cca. a 40 x 20 cm rectangle.
  9. Get two small bowls – melt the butter for filling in one, and mix sugar and cinnamon in the other.
  10. Spread melted butter all over the dough, and sprinkle with sugar and cinnamon mixture. Add optional things if desired.
  11. Beginning at the longer side, roll up the dough and pinch the ends together. Cut into 10-15 slices.
  12. Coat the baking tin with butter, place the rolls next to each other, and let them rise for another 45 minutes, while you preheat oven to 180C.
  13. Once the oven is hot, bake rolls for 30 minutes or until nicely golden brown.
  14. Serve warm with optional glaze (melted butter, powdered sugar, vanilla extract and a few tablespoons of hot water), or keep at room temperature for a few days.
Dobar tek!