Pin it
Fall marks the comeback of soul-warming treats, and these cinnamon swirl buns are my little culinary treasure. The incredibly soft texture combined with warm cinnamon notes creates pure bliss. The smell filling your home while they bake is almost as good as eating them.
Once, I made these buns for an unplanned Sunday brunch and my guests wolfed down the entire batch in under twenty minutes. Some even left with the instructions tucked in their pockets, eager to work this little magic at home.
Delicious ingredient secrets
- Premium flour: gives structure and lightness to the dough
- Unsalted butter at room temp: for smooth mixing and melt-in-your-mouth texture
- White sugar or powdered sugar: adds sweetness and helps create fluffy buns
- Warmed whole milk: effectively activates yeast and enriches the dough
- Fresh baker's yeast: for amazing, even rising
- Ground cardamom: adds a subtle note that works wonderfully with cinnamon
- Room temperature egg: binds ingredients and enriches texture
Pin it
For an unforgettable filling
- Softened butter: for easy spreading and perfect melting during baking
- Top-quality cinnamon: preferably Ceylon for its subtle, complex flavor
- Whole sugar: adds texture and caramelizes while baking
For the tasty finishing touch
- Lightly toasted walnuts or pecans: for a savory crunch
- Brown sugar: melts slightly and creates a naturally caramelized topping
A happy accident during my last baking session was swapping regular sugar for powdered sugar in the dough. This unplanned substitution gave the buns an amazingly soft texture. Sometimes, the best cooking wins come from unexpected changes!
Pin it
Making the brioche dough
Mix sifted flour with cardamom in a big bowl for even flavor distribution. Meanwhile, warm the milk until it feels nice to touch. Add yeast to milk and let it sit for a few minutes until small bubbles appear on top, showing the yeast is working right. In another bowl, beat the egg with sugar until slightly foamy which will add lightness to your dough.
Kneading and first rise
Make a well in the center of your flour mix and slowly pour in the wet ingredients while gently mixing. When everything's combined, add the soft butter cut into small pieces and start kneading vigorously for at least ten minutes. The dough should become smooth, stretchy, and pull away from the bowl sides easily. Shape it into a ball, put it in a lightly oiled container, and cover with a clean cloth. Let it rise in a warm spot for about an hour and a half, or until it doubles in size.
Making the filling
While your dough rises, get the filling ready by mixing soft butter with cinnamon and sugar until you get a smooth, spreadable paste. Prepping this ahead lets the flavors really develop and blend before you spread it on the dough.
Shaping the buns
After the first rise, gently press down on the dough to release air, then roll it out on a lightly floured surface. Form an even rectangle about half a centimeter thick. Spread the cinnamon filling evenly across the surface, leaving a small one-centimeter edge on one of the long sides. Carefully but firmly roll the dough starting from the side opposite the bare edge to form a tight log.
Pin it
Cutting and second rise
Using a sharp knife or pastry wire, cut even slices about four centimeters thick. Place these spirals in a buttered pan, leaving enough room between them for a second rise. Cover again and let rest for about forty-five minutes in a warm spot.
Baking to perfection
Heat your oven to 180°C. Before baking, sprinkle your buns with crushed nuts and brown sugar for a caramelized effect. Bake for about twenty minutes or until the buns turn a nice golden color. Check if they're done by inserting a knife blade that should come out clean.
My grandma always used Ceylon cinnamon in her baking, claiming its milder and less aggressive flavor than Cassia cinnamon really made the buns shine. After trying both types, I must say she was totally right. The difference is subtle but real, especially when cinnamon stars in the recipe like it does here.
Tasty pairings
These cinnamon buns taste best while still warm, when the flavors are strongest. Enjoy them with strong black coffee to balance their sweetness, or hot chocolate for ultimate comfort. For special occasions, serve them with a scoop of vanilla ice cream that will melt nicely on the still-warm bun.
Switch things up
You can easily customize this basic cinnamon bun recipe to match your mood and the season. Try adding thinly sliced caramelized apples between the dough and filling for an even more indulgent fall version. A citrus twist with orange zest in the dough and some dried cranberries in the filling brings a refreshing tartness that perfectly balances the sugar.
Storage tips
Your buns will keep well for two to three days in an airtight container at room temperature. To warm them up, pop them in the microwave for a few seconds or in a 150°C oven for five minutes. If you want to make them ahead, you can freeze the baked buns after they've completely cooled. Wrap them individually in plastic wrap then in aluminum foil before freezing. Thaw them overnight in the fridge then warm them in the oven to get back their original softness.
Pin it
Making these cinnamon rolls has become my unmissable fall ritual. More than just a recipe, it's a sharing moment that brings family and friends together around a table filled with comforting smells. The magic happens every time, and maybe that's the true secret of this recipe: it creates memories as delicious as its flavors.
Frequently Asked Questions
- → Can I use dry yeast instead of fresh?
- Yes! Replace 20g of fresh yeast by using 7g of dry yeast. Just mix it into warm milk before adding it to the dough.
- → How do I keep Cinnamon Swirls fresh?
- Store them in a sealed box at room temperature for up to 2 days. For longer storage, freeze them for up to a month and use the microwave for 30 seconds to reheat.
- → Can I prepare the dough ahead of time?
- Definitely! Make the dough and shape the swirls the night before, then refrigerate. Let them sit out for an hour before baking to rise properly.
- → Is cardamom necessary for this recipe?
- Not at all. It's optional and adds a unique taste, but you can skip it or use vanilla for a classic flavor instead.
- → How can I make the swirls extra soft?
- Don’t bake them too long! Usually, 8-10 minutes is perfect. Let them cool under a clean cloth to keep them nice and soft.