Cinnamon Buns

Ingredients for the Dough (Alt ways in Asterisks)

Hello there!

This is my first relatively proper post to this site I had in quite a while, AI Brain rot amongst other things took my time away from random content creation, trying to pick up myself up again and fix up my deteriorated head. Anyways to the recipe!

At least for me, this was a relatively easier recipe than the chocolate cake I make, likely from to the lower cleanup and less messy "chocolate cake crumbs and icing all over" notion of this.

Before you try

Follow the recipe unless you know what you are doing. Don't guesstimate or use excess or lesser of any ingredient.

USE A FRESH PACKET OF YEAST!! I used Instant Yeast, I'll go into this later but do not use a leftover packet of yeast you found in the fridge a while ago, I have some pictures of a failure of a cinnamon bun from doing exactly that.

Ingredients for the Dough (Alt ways in Asterisks)

420 g all-purpose flour

50 g granulated white sugar*

50 g granulated brown sugar*

90ml softened butter/Margerine**

180ml warm full-fat milk***

1 teaspoon vanilla extract (optional)

½ teaspoon cinnamon powder

7 g Instant Yeast****

¾ teaspoons Salt

1 room temp egg*****

Ingredients for the Filling

80-100 g granulated brown sugar
60g of butter
1 tablespoon cinnamon powder

This depends on how thin you roll the recipes so more or less may be needed depeding on how much youve used

I followed the recipe on my first go but failed and succeeded in the times after when I experimented with new things or didn't have all the ingredients, here's what I know and learnt. *Use a mix of 50g white sugar and 50g of brown OR 100g of white sugar and 1tsp of treacle (or skip the treacle if you don't have it) The treacle adds the caramelly bitterness that the brown sugar has. I have read many other recipes that just use white sugar only so don't think youll be missing much here.**90ml softened butter/Margerine- If you using the scale, measure at just over 90g, won't matter, didn't have trouble here when I did this. I did have only so much butter to split with here and the filling so used a 75:25 ratio of butter and oil. didn't have issues here. Highly preferred to use only butter here though.***I used low fat as well, didn't find any issues. Heat the milk till its FINGER WARM. dont let it boil or it will kill the yeast****Again, USE A FRESH PACKET OF YEAST! I used a packet I found in the fridge once and it tuned out that the yeast was already dead, I found this out when I set the dough to rise and it didn't really do much. Most packet here in Sri Lanka are 12G yeast packets. So what you can do is just dump half the packet and a bit more, You won't harm the dough but it will just rise faster (If you're like me and thinking dumping the whole 12g will make it rise even faster, you're likely going to end up with a strong yeast taste, didn't do this but if you do, experiment here, would love to know how the results are!)*****Eggs from the fridge are okay too but its going to make it tougher to mix it all and cold eggs with the yeast ay not work well and may kill or slow it from rising

Steps to follow

(WID:What I did at one point)

In a large bowl, combine flour, instant yeast, sugars salt, and cinnamon and whisk evenly
Pour in the warm milk and stir with a spoon until a rough dough forms. Add the softened butter, egg, and vanilla (if using) to the dry ingredients.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth, elastic, and slightly tacky.
- Tip: If the dough sticks too much, dust lightly with flour but too much extra flour may make rolls dense.
- Tip: Properly kneaded dough stretches easily without tearing.
Form the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm spot for about 1½ hours, or until doubled in size.(I was busy and let it rise for around 3 hours)
PUNCH down the dough gently to remove air. ( I was not so gentle)
On a large working area place the risen dough on it and roll into a large rectangle about ½ cm thick.
- WID: I had a large silicon sheet but used a smooth clean table before
Spread a thin, even layer of softened butter over the rolled dough and mix the brown sugar and cinnamon and sprinkle generously over it.
From the long edge, roll tightly to a log and gently pitch the seams to seal it
Slice the log into even cuts about 5-6 cm wide and place in a gresed baking dish lined with baking paper
Cover the pan and let the buns rise for another 30–40 minutes, or until puffy and nearly doubled.
Bake for 20-25 mins at 180c and your done!

Galzeing

You wanna glaze those buns but don't know how or what to glaze with?

Well, I, the galzespert will help you glaze those buns!

Icing sugar glaze (My prefered)
- 1-cup of icing sugar icing (store bought) and mixed with 1 tablespoon milk
Brown sugar glaze
- 1-cup of brown sugar icing (I grided brown sugar) and mixed with 1 tablespoon milk
Cream cheese frosting (Never made this before since too gucci, but this is what's often quoted online)
- Cream together 115 g cream cheese, 60 g softened butter, 1–1½ cups (120–180 g) icing sugar, and ½ teaspoon vanilla extract until smooth and fluffy.

Pictures and Fails

FAIL: Dead Yeast (After baking)

FAIL: Dead Yeast

First time making these: Perfect; used brown icing glaze

First time making these: Straight off the oven

Second time making: Used a convection oven and 100g sugar and oil/butter mix

Convection ovens are stronger with the fan so the temps are lower around 160c

Made on October 6th 2025 11:56AM.

This is my first relatively proper post to this site I had in quite a while, AI Brain rot amongst other things took my time away from random content creation, trying to pick up myself up again and fix up my deteriorated head

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