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Recipe of: © Monsieur Cuisine

Cinnamon buns with a difference

MC connect
12 buns
Average difficulty
Ready in: 1:40 h
Preparation time: 20 min.
Created on: 29.11.2018


  • 180 ml milk (fresh whole milk, 3.5% fat)
  • 1 sachet of dried yeast (7 g)
  • 80 g sugar
  • 125 g soft butter
  • 500 g plain flour (type 405)
  • 2 eggs (large)
  • ½ tsp salt
  • 2 big pinches of vanilla
  • ½ tsp ground cardamom


  • 75 g softened butter
  • 2 tbsp sugar
  • 1 tsp cinnamon


  • 1 tbsp oil
  • flour for the work surface
  • 12 cake cases for the muffin tin
  • 1 egg yolk (medium)
  • 1 tbsp milk
  • 2 tbsp brown sugar


Per bun:

  • calorific value
    1415 kj / 338 kcal
  • protein: 7 g
  • carbohydrates: 40 g
  • fat: 17 g
Preparation time
20 min.
Ready in
1:40 h
  1. Pour the milk, and add the yeast and sugar to the blender jug and, with the measuring beaker in place, heat for 2 minutes/speed setting 1/37 °C. Then add the butter in pieces, flour, eggs, salt, vanilla and cardamom and, with the measuring beaker in place, knead with the knead button/2 minutes.
  2. Grease a pastry bowl with 1 tablespoon of oil and put the dough in it. Thoroughly grease the dough on all sides and then allow to prove in a warm place for about 1 hour. In the meantime, mix the butter, sugar and cinnamon for the filling. Pre-heat the oven to 200 °C.
  3. Knead the dough on a floured surface again and line a muffin tin with paper cake cases. Roll out the dough into a rectangle measuring about 30 x 50 cm and brush with the butter and cinnamon mixture. With a sharp knife, cut the pastry lengthways into 3 equally long pieces and roll up each strand lengthways. Stretch the strands of dough until they have a diameter of 2.5 cm. Cut the rolls into pieces 4 cm in length, hold 3 rolls together using your hands and place in a paper case.
  4. Whisk the egg yolk and milk together, brush the rolls with it and sprinkle with brown sugar. Bake the cinnamon rolls for 20 minutes until golden and then allow to cool on a cake rack.


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