Cinnamon Buns

Cinnamon Buns

Nothing can compete with freshly baked cinnamon buns and a glass of cold milk. Classic cinnamon buns are just as good with cold milk in the summer or with hot chocolate in the winter.


Step 1
  • Cut the butter into thin slices and place it in a bowl. Add 70g of flour, (5g for baking), sugar, salt and yeast divided into smaller pieces.
Step 2
  • Heat the milk to a maximum of 37 ° and stir in the flour mixture. Work the dough until smooth. Cover it and leave to rise for about 30 minutes.
Step 3
  • Heat the oven to 225 °. Put the dough on a floured surface and knead it lightly. Roll out the dough into a rectangular shape, about 25 x 50 cm. Spread the butter on the dough. Sprinkle with sugar and cinnamon.
Step 4
  • Roll together from long side to long side to a roll. Cut the roll into 20 pieces, about 2 cm wide. Place the pieces with the cut surface up in paper cases. Place the buns under a towel for about 30 minutes.
Step 5
  • Brush the buns with eggs and sprinkle with pearl sugar. Bake in the middle of the oven for 6-8 minutes. Allow the buns to cool on a wire rack.


Main Dough
75 g
Wheat flour
450 g
Caster sugar
40 g
2 pinches
25 g
Semi-skimmed milk
250 ml
75 g
Caster sugar
2½ tbsp
Ground cinnamon
1½ tbsp
Beaten egg