Spiral Cinnamon Sugar Buns

Spiral Cinnamon Sugar Buns

Every step is illustrated with photos!

Ingredients: 15 buns worth

For the dough
Bread (strong) flour
400 g
Dry yeast
2 teaspoons
5 tablespoons
Butter (cut into 5 g cubes)
60 g
Milk (combined with the egg)
270 ml
1 teaspoon
For the cinnamon sugar
Granulated sugar
80 g
Cinnamon powder
1 teaspoon


1. Let the bread maker knead the dough until the 1st rising.
2. Remove the dough from the bread maker, deflate, and shape into a ball. Let rest for 15 minutes.
3. The dough will be sticky, so dust with flour. Roll out to a 30 cm diameter circle.
4. Combine the cinnamon and sugar into a bag, shake, and sprinkle on the dough. Leave one side of the dough empty for the edge of the roll.
5. Brush the uncoated edge of the dough with beaten egg (not listed), and roll the dough into a tube. Slice using kitchen twine by wrapping it around the dough and tug tightly to cut.
6. Cut the dough into 2 cm thick slices, and place the slices on a baking tray lined with parchment paper. Lightly cover with plastic wrap and leave in a warm room for the 2nd rising.
7. When the 2nd rising is complete, brush the rolls with a beaten egg (not listed).
8. Bake for 18-20 minutes in preheated 200°C oven. The baking time will vary depending on the oven, so adjust accordingly.
9. The dough may be a little soft, so dust generously with flour when forming it.

Story Behind this Recipe

This was made upon request by my husband.