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TM6 TM5 TM31
Cinnamon buns
##### 4.8 (440 ratings)
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Difficulty
easy
Preparation time
20 min
Total time
3h
Serving size
12 portions
Ingredients
Starter
80 g water
80 g milk
30 g plain flour
Dough
90 g unsalted butter, softened, plus extra to grease
170 g milk
2 eggs
10 g dried instant yeast
500 g baker's flour, plus extra to dust
30 g milk powder
1 tsp sea salt
Filling
250 g brown sugar
2 tbsp ground cinnamon
1 tsp ground cardamom (optional)
1 tsp ground cloves (optional)
150 g unsalted butter, softened and cut into pieces
Icing
120 g caster sugar
60 g unsalted butter, softened, plus extra to grease
60 g cream cheese, softened
½ tsp natural vanilla extract (optional)
20 g milk
1 tsp freshly squeezed lemon juice (optional)
baker's flour, to dust
Preparation
Starter
1 Place water, milk and flour into mixing bowl and
cook 3 min/80°C/speed 3. Allow to cool in the
mixing bowl (approx. 10 minutes).
Dough
2 Lightly grease a large bowl and set aside.
3 Add milk, eggs, yeast and butter into mixing
bowl and mix 20 sec/speed 4.
4 Add flour, milk powder and salt and knead
Dough /3 min 50 sec, until smooth, elastic and
a little sticky. Place on a silicone bread mat or a
lightly floured work surface and form into a ball.
Place in prepared bowl and cover, then set aside
in a warm place to double in size (approx. 45
minutes - see Tips). Meanwhile, continue with
the recipe.
Filling
5 Place all filling ingredients into mixing bowl and
mix 40 sec/speed 4, until combined. Place in a
bowl and set aside. Clean and dry mixing bowl.
Icing
6 Place sugar into mixing bowl and mill 10
sec/speed 10.
7 Add all remaining icing ingredients and mix 30
sec/speed 4. Place in a bowl and set aside.
Then, grease a baking tray (25 x 35 cm) and set
aside.
8 Place dough onto a well floured silicone bread
mat or work surface, then gently knock down
and roll into a flat rectangle (50 x 40 x 1 cm),
dusting with flour to prevent the dough from
sticking. Dot the dough with the reserved filling
and evenly spread over the surface, then roll into
a log shape starting from the shortest edge.
9 With the seam side down, mark 12 x 3-4 cm
slices, then carefully cut into buns (see Tips).
Place on the prepared baking tray, leaving
approx. 1 cm gap between each bun. Cover and
leave to prove for 60-90 minutes or until buns
are very puffy and touching each other.
10 Preheat oven to 180°C. Bake buns for 25
minutes (180°C) until golden on the surface.
Place on a wire rack to cool slightly, then, if
serving immediately, spread icing over each bun
and serve warm. See Tips for storage
instructions if not serving immediately.
Nutrition
per 1 portion
Calories
2170.1 kJ / 516.7 kcal
Protein
8.8 g
Carbohydrates
64.3 g
Fat
25.4 g
Saturated Fat
15.6 g
Fibre
2.4 g
Sodium
424.6 mg
Tags
#breakfast #brunch #afternoon tea
#snack #bread #cake #baking
#contains egg #contains gluten
#contains lactose #contains milk
#vegetarian #nut free #easy
Show more ! #Father's Day
#Easter #Mother's Day
#birthday #children's birthday
Useful Items
#everyday
bowl, #kids inbread
large bowl, silicone the kitchen
mat, rolling pin, tea
towel, oven, wire rack, plastic wrap, baking tray
#lunch box #picnic
#cooking for many (6+) #portable food
Hints & Tips
#sweets #back to school
This recipe was contributed by Nico Moretti. For more
of Nico's recipes see our Celebrate summer with Nico
Moretti collection on Cookidoo®.
You can prepare this dough the night before, simply
place the dough in a lightly greased container (3 L)
with a lid and place in the fridge overnight.
A great trick is to use dental floss to cut the buns. Tie
a loop around the log and pull tightly where you would
like to cut, which gives a much cleaner cut without
squashing the dough. See our Thermomix in Australia
YouTube channel for our video on how to do this.
If not serving buns immediately, allow to cool
completely then store in a sealable container in the
pantry until ready to serve. Lightly reheat in a warm
oven, covered with foil, and ice just before serving.
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