Monthly Archives: February 2014

Cinnamon Buns/ Cinnabuns


However you call them-they’re amazing.I don’t think there’s anyone in the world who doesn’t like cinnamon rolls. Not anyone worth meeting anyway.

I know the whole idea of making something yeast-based, that needs the time to be kneaded,the time to rise etc might be a bit much, but once you give it a go,I guarantee it’s going to be one of those recipes you come back to over and over again.

Why? well, they’re cinnamon buns! they’re crispy on the outside,fluffy on the inside,sweet..and yes, you’ve guessed right-cinnamony! (try saying that 5 times really fast :P)

anyway, here’s the recipe, I hope you enjoy it, we certainly have.

makes 16 rolls:

• 10g instant yeast (1,5 regular packet)
• 75g sugar
• 60g butter
• 150ml milk
• 2  eggs
• ½ teaspoon salt
• 1 heaped teaspoon of cinnamon
• abou 600-650g strong white flour

also: about 75g soft,room temperature butter extra-for the filling, as well as about 3tbsp of brown sugar and 2 tbsp of regular ,white sugar, vanilla extract (optional).


1)       melt the butter and reserve 2tbsp for glazing later.

2)      add the milk and 75 of white,regular sugar along with vanilla extract and heat up until fairly warm- NOT BOILING. Just warm.

3)      add half the flour into a large mixing bowl, along with the salt and the yeast. Mix through.

4)      start adding your butter-milk-sugar mixture , little by little- while stirring (I use a big wooden spoon) to incorporate all the liquid. It’s suppose to come to a smooth sort of thick batter.

5)      once you have added all your butter-milk-sugar mixture and acheived a thick,smooth batter-start adding the eggs-one at a time, mixing well in between, just to make sure everything is evenly incorporated.

6)      add the rest of the flour and start mixing -it will seem weird looking in the beginning, but don’t worry, it’s not too dry, the mixture will absorb all the flour while you’re mixing/kneading. If the mixture is too wet- add extra flour. It will not alter the recipe too much, sometimes flour just absorbs flour differently. Depending on the day,weather,temperature and brand of flour- it may absorb more or less flour, don’t freak out 😉 up to about 700g is okay for this recipe.

7)      once the flour is absorbed it’s time to knead, I do it by hand and it takes me about 15min of rather intense kneading to get the dough nice and smooth.  You can do it in a standing mixer, using a dough hook attachment.

8)      once the dough is smooth, place it in a clean , oiled bowl, cover in cling film and let it rise for up to 2 hours, or until it’s doubled in size.

9)      after the dough is doubled, turn it out onto a floured surface and you can either roll it with a rolling pin, but I preffer to just naturally stretch it by hand. It’s a really elastic,forgiving dough,it will not rip easily and it’s really simple to just stretsch it delicately, into a large rectangle, about 3mm thick. (usually it’s better to stretsch it the way so the longer edge is towards you-easier to roll).

10)  take the remaining 75g of butter of smear it onto the rectangle,to cover it evenly,I use my hand to do it.

11)    mix the remaining sugar,brown sugar and cinnamon and sprinkle it all over the dough.

12)   pick up the longer edge of the dough and start rolling it,start off by pressing it pretty tight,just so it sticks together and doesn’t fall apart.

13)   when you’ve rolled the dough into a big snail-sort-of thing, cut the uneven ends off and cut the dough in half, each half in half,and so on, until you reach 16 even pieces.

14)   place the pieces cut side up, into a well-buttered baking dish/tin, lined with baking paper,leaving some spaces in between and on the edges. Then leave them to rise again for about 45 minutes,they will grow more and the edges will touch. I like to leave a bigger space on the outer egde of the tin,this way the buns have the room to grow and they don’t press too tightly against eachother.This way you prevent them bursting,splitting or growing upwards(when the center of the bun pops up and it doesn’t look very pretty).Still tastes great though;)

15)   after the second rise, brush the buns with the remaining melted butter,you’ve saved in the beginning, and bake in a preheated oven, 190C, for 25minutes.

16)   in the end I like to glaze them while they’re still warm- with a simple glaze made from icing sugar and water ( 5 tbsp of icing sugar and 1-1,5 tbsp of water,mixed together).


P.S the best one is the one in the middle , 😉 enjoy!


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