Cinnamon Buns
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • 600g plain flour
  • 1 x 10 g packet dried yeast
  • 10 ml (2 t) salt
  • 5 ml (1 t) sugar
  • 15 ml (1 T) butter, melted
  • 500 ml (2 C) lukewarm water
  • 1 egg, whisked
Cinnamon Sugar
  • 160 ml (⅔ C0 icing sugar
  • 10 ml (2 t) ground cinnamon
Maple Frosting
  • 500 ml (2 C) icing sugar
  • 125 – 190 ml (½- ¾ C) milk
  • 45 ml (3 T) melted butter
  • 10 ml (2 t) maple syrup
  • 5 ml (1 t) vanilla essence
  1. Sift the flour, salt and sugar into the bowl of a mixer.
  2. Sprinkle over the yeast.
  3. Pour in the butter.
  4. Using the dough hook attachment and the mixer on a medium speed; add enough of the water to bring together a soft dough.
  5. The dough must be able to knead easily and should not stick to your hands or the bowl.
  6. Continue to knead the dough for about ten minutes until it is elastic and smooth.
  7. Form into a ball and place in a floured bowl.
  8. Cover with a damp cloth and leave in a warm spot to rise until it has doubled in size.
  9. Knock down with your fist and knead again.
  10. Using a rolling pin, roll out the dough on a floured surface into a rectangular shape. Roll the dough as thinly as it will allow.
  11. Using a pastry brush, brush the dough with the egg.
  12. Mix together the icing sugar and the cinnamon.
  13. Sieve this mixture over the dough.
  14. Starting on the long side of the dough, roll up the dough. Try to roll snugly, but do not squash the roll.
  15. Using a sharp knife cut the roll into even sized slices and place the slices on their side on a baking sheet that has been lined with baking paper.
  16. Cover the rolls with a damp cloth and leave to double in size.
  17. Bake the buns in a preheated oven at 180 degrees Celsius for about 30 minutes or until the buns are golden brown and baked through.
  18. The buns will lift easily from the baking paper when done.
  19. Allow to cool.
  20. To make the maple frosting, place the icing sugar, melted butter, maple syrup and vanilla essence into a bowl.
  21. Whisk in enough of the milk to make a pourable, but not too runny icing.
  22. Pour the icing over the buns and leave to set.
Recipe by Pomegranate Days at