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Cinnamon buns

Cinnamon buns

Our home is now filled with the sweetest of aromas. Sweet cinnamon and warm dough wafting through our house. Hopefully, smells and memories will be part of my girl's recollections of our home as they grow older, and they remember a Mother who it all means so much to.    
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Course: Dessert
Cuisine: Sweedish
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 buns
Calories: 352kcal

Equipment

  • Oven
  • Mixing bowl
  • Baking tray

Ingredients

Sticky bun dough:

  • 1 cup milk
  • 85 g caster sugar
  • 1 teaspoon of sea salt
  • 125 g butter
  • 125 ml water luke warm
  • 1 egg lightly beaten
  • 7 g sachet of dried yeast
  • 600 g plain flour (4 cups)

Filling:

  • 60 g unsalted butter softened
  • 1 tablespoon cinnamon
  • Glaze
  • 2 cups icing sugar sifted
  • ½ lemon juiced

Instructions

  • Place the milk in a small pot and heat gently. Stir in the sugar, salt and butter. Once butter is melted, cool to lukewarm.
  • In a small bowl, dissolve yeast in warm water and set aside. Transfer the lukewarm milk mixture to a mixing bowl. Add the egg, yeast mixture and half of the flour. Beat well until smooth. Add the remaining flour and combine well. Cover the bowl with cling wrap and leave at room temperature for 2 hours to rise.
  • Preheat the oven to 190˚C.
  • Lightly flour your bench top and use a lightly floured rolling pin to roll out the dough to a rectangle approximately 45 cm x 25cm. Brush the rolled dough generously with melted butter and sprinkle evenly with cinnamon. Roll the dough up into a cylinder shape. Cut into slices about 4cm wide. Arrange the scrolls in a cake tin or baking dish that will hold them snugly, allowing 1-2cm between each. Bake scrolls for 20-25 minutes until golden and cooked through.
  • To glaze the scrolls, combine icing sugar and lemon juice and stir briskly to combine. If too thick, add half a tablespoon hot water to make a thin icing. Drizzle the icing over the warm buns and serve.
  • Tip: You can make the dough up to three days in advance. Instead of resting the dough at room temperature, place the dough in the fridge for up to three days. When ready to roll, let the dough come back to room temperature by placing it on the bench, covered for approximately half an hour.

Notes

You can make the dough up to 3 days in advance. Instead of resting the dough at room temperature, place the dough in the fridge for up to 3 days. When ready to roll, let the dough come back to room temperature by placing it on the bench, covered, for approximately half an hour.

Nutrition

Calories: 352kcal | Carbohydrates: 68g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 28mg | Potassium: 116mg | Fiber: 2g | Sugar: 28g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 3mg