Siennamon Buns

I’ve always found that winter is the perfect season to indulge in the comforting flavours of homemade cinnamon buns. When I was a child, my grandmother would bake them on chilly mornings, and the smell of warm spices would fill the entire house, making it feel as if it was Christmas morning. I wanted to recreate that feeling with a recipe that’s simple enough for anyone to try, but still gives you that nostalgic, cosy feeling.

While many recipes are too complicated or time-consuming, this easy version takes only 2½–3 hours. It fills your home with the scent of sweet spices. The aroma alone is enough to make anyone eager to enjoy a warm bun fresh out of the oven. These cinnamon buns strike the ideal balance of sweetness and spice, making each bite irresistible.

Whether you’re making them for a family breakfast, a weekend baking project, or an after-school snack, they’re the perfect winter treat to enjoy with loved ones. Easy to make, full of flavour, and ideal for celebrating the season’s cosiness, these cinnamon buns are sure to become a favourite.

One thing I love to do is prepare the dough the night before, so it has plenty of time to rise overnight. That way, I can wake up, roll them out and have warm cinnamon buns on the table in no time.

Allergies – Wheat, Dairy, Eggs and Yeast

Ingredients

Dough:

• 350g all-purpose flour
• 50g granulated sugar
• 2 ¼ tsp active dry yeast
• ½ tsp salt
• 180ml warm milk
• 3 tbsp unsalted butter, melted
• 1 large egg

Filling:

• 100g packed light brown sugar
• 2 tbsp ground cinnamon
• 50g unsalted butter, softened
• Glaze (optional):
• 110g cream cheese, softened
• 2 tbsp unsalted butter, softened
• 120g powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk

Instructions

Prepare the Dough:

1. In a large mixing bowl, whisk together flour, sugar, yeast, and salt.
2. Warm the milk (not too hot) and mix it with the melted butter and egg.
3. Pour the milk mixture into the dry ingredients. Mix until combined, then knead for about 5-7 minutes on a lightly floured surface, adding the remaining flour gradually, until the dough is smooth and elastic.
4. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1-1.5 hours, until doubled in size.

The Filling:

1. In a small bowl, mix together the brown sugar and cinnamon.
2. Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle.
3. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.

Shape the Cinnamon Rolls:

1. Roll the dough tightly from the long edge into a log. Pinch the seam to seal.
2. Slice the log into about 12 equal pieces.
3. Place the rolls in a greased baking dish, cover with a towel, and let them rise for another 30-45 minutes.

Bake:

1. Preheat your oven to 160°C.
2. Bake the cinnamon rolls for 20-25 minutes, until golden brown on top.

Prepare the Glaze (optional):

1. While the buns are baking, beat together the softened cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
2. Once the rolls are done, let them cool for about 10 minutes, then drizzle or spread the glaze over the warm buns.