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Cinnamon Buns

The other day on a Facebook group I am on someone asked what does everyone do to de-stress. It was an easy one to answer for me. I bake. I bake all the things. Except cinnamon buns. For some reason I have a bit of a block when it comes to cinnamon buns. They seem pretty tricky to make so I tend to avoid them.

But I am all about stepping outside my comfort zone at the moment. I even attended an art class a few weeks ago, which was also surprisingly calming.

So we are trying these out. My kids love cinnamon, in fact one of Emma’s favourite things is cinnamon muffins.

Cinnamon Buns

Prep Time 35 mins
Course Dessert
Servings 8


For the Cinnamon Rolls

  • 5 cups Sasko self-raising wheat flour
  • 2 cups milk
  • 8 tbsp butter, melted
  • 3/4 cup sugar
  • 1 tbsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 tsp ginger powder
  • 1 tsp salt

For the Glaze

  • 2 cups icing sugar
  • 1/4 cup milk
  • 1/4 tsp vanilla essence


  •   Preheat the oven to 180°C. 
  • Grease a rectangular oven proof dish with non-stick spray or butter and set aside.
  • To make the filling, mix ½ cup of the sugar and the cinnamon, nutmeg, cardamom and ginger powder and salt in a small bowl. Set aside.
  • To make the dough, place SASKO Self-raising Wheat Flour and the remaining ¼ cup sugar in a bowl and whisk to combine. Add the milk and 4 tbsp of the melted butter and mix with a wooden spoon until a soft dough forms.
  • Transfer the dough onto a surface dusted with SASKO Self-raising Wheat Flour and knead until the dough is smooth.
  • Roll out the dough into an rectangular shape with a dusted rolling pin until it is about 1 – 2 centimeters thick.
  • Brush 2 tbsp of the melted butter onto the dough and sprinkle the spiced sugar mixture evenly over the top, leaving a border of about 3 centimeters.
  • Roll the dough into a long log and pinch the seam together at the top.
    Cut the dough into about 15 pieces.
  • Arrange the pieces with the cut-side up in the baking dish and brush the tops with the remaining 2 tbsp of melted butter.
  • Bake for 20 – 25 minutes until golden brown and puffed up.
  • In the meantime, make the glaze by whisking together the icing sugar, milk and vanilla extract in a bowl. Set aside.
  • As soon as the cinnamon rolls are removed from the oven and it has cooled down, drizzle the glaze over the top.

I know baking with kids can get messy and frustrating but it can be such a fun way to teach kids so many concepts without them even realising it. And really, what is a little bit of a mess!

Have you made cinnamon buns before?



  1. 19 June, 2019 / 2:16 pm

    These look so yummy! Love a good cinnamon roll!

  2. 21 June, 2019 / 4:31 pm

    This looks really delicious. Your post made me crave for some. I can’t wait to have cinnamon buns with coffee tomorrow morning.

    Will try making it on my own in the future. Thanks for sharing the recipe.

  3. 22 June, 2019 / 11:55 am

    I’m no baker by any stretch of the imagination, but I have bookmarked this post to try my hand at these Cinnabon’s! They look amazing! Megan xx

  4. 24 June, 2019 / 2:30 pm

    Cinnamon rolls are my downfall. These look amazing! So glad to come across a recipe where you don’t have to prepare them in advance!

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