Easy cinnamon buns

Once you try to make your own cinnamon buns from the scratch, you never go back.


1 packet instant yeast

250 ml coconut milk

125 g butter

1/4 tsp salt

450 g flour

1 1/2 tsp ground cinnamon

75 g sugar + 1 tbsp sugar


  1. In a large sauce pan, heat the coconut milk and 3 tbsp butter until warm and melted, never reaching boiling. Remove from heat and let cool. It should be warm but not too hot or it will kill the yeast.
  2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 tbsp sugar and the salt and stir.
  3. Next add in flour 68 g at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with butter, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about an hour.
  4. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 tbsp butter and top with cinnamon and remaining sugar.
  5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a string of floss, cut the dough into sections and position in a well-buttered round pan (you should have about 10 rolls). Brush with remaining butter.
  6. Preheat oven to 176 C. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
  7. Optional: Frost with condensed milk.

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