Cinnamon Buns – A Fiona Favourite

Cinnamon bun single

It must be the Christmas songs and decorations in the shops because recently I feel like all things cinnamon. I decided to make some cinnamon buns to sate this urge. This time I experimented a little and have made some changes to my original recipe.

The updates include adding a little more yeast, waiting a little longer whilst it grows in size and to roll the pastry out much thinner. Such a great success, the buns are much fluffier and lighter in texture. Plus they’re still absolutely delicious.

If you are a traditionalist I have included the recipe for the cream cheese frosting for that authentic finished flavour.

This batch was made in my Thermomix; instructions included. I’m now thinking I’ll make these over Christmas for the family this year.

Happy baking,


  • Makes: 12 buns
  • Tray: 1 lamington tray lined with baking paper
  • Oven temperature: 190°C (170°C if using fan forced)
  • Baking time: 15-20 minutes
  • Prep Time: 2.5 hours


Bun ingredients:
4 cups plain flour
7g dry yeast
1/2 cup The Sugar Breakup Dextrose Powder
1 cup warm milk
110g melted butter
1 teaspoon salt
2 large eggs at room temperature

Filling ingredients:
75g softened butter
1/2 cup The Sugar Breakup Dextrose Powder
1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup
2 1/2 teaspoons cinnamon powder

Cream cheese frosting ingredients:
1 1/2 cups The Sugar Breakup Dextrose Powder
1/2 cup cream cheese
1 teaspoon vanilla extract
110g softened butter

Putting it together:

    • Line the lamington tray with baking paper.
    • Make the bun mixture first. Place all the cinnamon bun ingredients into a bowl and mix with your hands until it forms a smooth ball.
    • Place dough into a bowl with a tea towel over the top and leave in a warm spot. Let it sit for 60 minutes whilst the dough increases in size.
    • Then turn the dough out onto a lightly floured surface and roll it out into a rectangular shape until its about 2-3mm in thickness.
    • Now make the filling by creaming the butter with electric beaters. Then add the cinnamon, The Sugar Breakup Dextrose Powder and The Sugar Breakup Organic Golden Rice Malt Syrup; mix until combined.
    • Spread the filling mixture evenly over the rolled out dough. Carefully start to roll the dough into a cigar shape, rolling the longer edge of the rectangle. Take a sharp knife and cut the dough into 14 pieces. The two end pieces won’t have as good a shape for the buns, but add add them in anyway. They make a good treat straight out of the oven.
    • Place the cut dough into the lamington tray with the scroll pattern facing up. Put a tea towel over the top and sit in a warm spot for another 30 minutes to let the buns rise further. During this time start warming the oven to 190C (170C fan forced).
    • Bake for 15-20 mins until the cinnamon buns are golden in colour. Cool for 5 mins in the lamington tray and then transfer to a wire rack.
    • If you’d like the cream cheese frosting, place all the ingredients in a bowl and mix with an electric beater until combined. Spread or drizzle over the still hot cinnamon buns.
    • Enjoy hot or cold, they’re delicious.

Thermomix Users

      1. Place all of the ingredients for the bun into the Thermomix bowl.
      2. Mix for 5sec/speed 8. Then knead 40sec/mixing bowl/knead.
      3. Turn out onto the floured surface and do the same to prepare the bun in the first set of instructions (ie: from point 3 onwards).

tsbu signoff TSBU 425x85

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