Nostalgic Cinnamon buns

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Cinnamon buns: Fluffy bun filled with coils of cinnamon and brown sugar. Topped with sticky goo of sugary maddness. Before, you bite into them, the aroma and smell of cinnamon buns hits your nose. Yumm.

You can’t beat the classics. And I love cinnamon buns. So maybe I’m biased.

Recipe (Adapted from Anna Olson)

Dough mixture 

1 1/4 cup skim milk (heated to 40 degrees Celsius)

1/4 cup melted butter

2 1/4 tsp of instant yeast

1 egg

1/4 cup granulated white sugar

3 1/2 cups all purpose flour

3/4 tsp salt


1. Mix all the dough ingredients in a mixer using a dough hook. When the dough has “climbed” up the dough hook, that’s when it is properly kneaded.

2. Roll & shape the dough into a ball shape. Put dough in a big bowl that has been slightly oiled, and cover with cling wrap. Put in a warm place for 90mins-2hrs until it has doubled in size.


1/2 cup unsalted butter

1 cup light brown sugar

1/2 maple syrup

1. cook in a saucepan till it comes up to a full simmer.

2. Pour goo into a lightly greased 9×14 inch pan.

The Filling

2/3 cup brown sugar

1 tbsp cinnamon powder

(mix with some soften butter-to slightly solidify filling)

You can be creative and add chocolate chips, raisins, walnuts etc. But I still find that plain old brown sugar and cinnamon is still the best.


1. Roll dough out into a rectangle

2. then spread the filling onto the dough surface.

3. Then roll up the dough (long side) tightly. But be careful not to stretch or pull the dough

4. Cut into 12 sticky buns portion or 24 smaller portions.

5. Arrange it in the prepared pan with goo at the bottom -Leave ample space between each cinnamon bun as it will expand again as it proofs a second time.

6. Let the sticky bun go for a 2nd proofing stage. Cover loosely with a clean tea towel and leave it for another hour to rise again.

7. Bake for 45mins at a 180 degrees Celsius oven until it turns golden brown.


Best served hot with a cuppa Early grey tea. :)