Sweet (cinnamon) buns

[P.S.: All my recipes are gluten free, as I always use gluten free flour. However al recipes work just fine with ‘regular’ flour]

Before I start with the recipe, I’d like to tell you that this recipe was taught to me by my great grandmother when I was just a kid. However, she never made the buns with cinnamon that is my personal addition, because I like cinnamon, otherwise you can either use it or not.


Ingredients for the dough:

500 g of flour

100 g of melted butter/margarine

250 ml of milk

1 egg

1 spoon of sugar

1 cube of yeast


Other ingredients:

1 cup of sugar

2 cups of milk ()

500 g of softened butter/margarine so it’s easy to spread it

Cinnamon (optional)


How to do it:

  1. Warm up milk and dissolve yeast in it, add sugar, butter and egg. Mix it until smooth.
  2. Add flour and knead the dough until it stops sticking to your fingers.
  3. Set the dough aside for 20-30 min until it rises.
  4. Roll out the dough on a floured surface so it doesn’t stick, to thickness of about 0,5 cm (try to make it as square as possible )
  5. Spread the softened butter on the rolled out dough.
  6. Sprinkle cinnamon on the butter, if you want.
  7. Roll up the dough and cut it in 1 cm thick slices, shape them into circles if needed
  8. Place the rolls/slices in a tray on baking paper.
  9. Leave the buns to rise again until your oven is heated to 180°C
  10. Put the tray in the oven for 5 min
  11. Mix the milk and sugar together and heat it until the sugar melts.
  12. After 5 min of baking pull the tray out and pour the sugary milk over the buns, so there’s a thin layer of milk around them.
  13. Bake for another 5 min and once again pour them with sugary milk
  14. Bake for next 5-10 min, until the sugary milk on the bottom of the tray is caramelized and buns are nicely brown.


Tip 1: Eat them all before they cool down

Tip 2: If you can’t eat all of them store them for the next day, but heat them in the microwave before eating.

Tip 3: If you’re not sure either you want to use cinnamon or not, only use cinnamon on ¼ of the rolled out dough, so only few buns will have cinnamon in it.


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5 thoughts on “Sweet (cinnamon) buns

  1. Beautiful buns, Annie. I love cinammon, too. Have been looking for a recipe like this for some time and I haven’t felt capable of reproducing any. I envy anyone who can bake, error free. Hope you enjoyed them with a sugary glaze.

    Liked by 1 person

    1. Thank you. Aw, you should try it! It’s the best to just try it out and see how it works for you, especially when you work with gluteen free flour (as you probably know it can turn an really easy recipe into a nightmare)

      Liked by 1 person

      1. Thanks for the encouragement. I have already asked a friend to help me out with it. She did something similar last week but we’re trying to find time to try this one. Thank you so much.


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