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Cinnamon Bun

These Cinnamon buns are made from scratch and devoid of any preservatives. They are so easy to make without any complicated steps, even a novice baker can get it right. The aroma that fills your house when they bake - heavenly. These incredible sweet and robust cinnamon buns are ideal for your holiday brunch.
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 808 kcal


Cinnamon Bun Dough

  • 3.5 cups approximately 435 g all purpose flour/maida
  • 1 package 2.25 tsp active dry yeast
  • 1.5 tbsp granulated sugar
  • ½ tbsp Salt
  • 2 tbsp olive oil
  • 1 cup + 2 tbsp water at 120-130 degree Fahrenheit

Cinnamon Sugar Filling

  • ¾-1 cup granulated sugar
  • cup raisins optional
  • 1.5 -2 teaspoon cinnamon powder/ground cinnamon adjust to your preference


  • Mix (approximately) half of the flour, 1.5 tablespoon sugar, yeast and salt.
  • Add the olive oil.
  • Make a small well in the flour mix and add water. Mix well. The dough will be very sticky.
  • Add the rest of the flour, a little at a time and make a soft dough .
  • Knead this dough for about 8-10 minutes over a flat surface. Brush with oil and place in a well greased bowl. Cover the bowl with cling film. Let the dough rest in a warm place for about 20 minutes.
  • Meanwhile, in a small bowl, mix sugar, ground cinnamon, raisins.
  • Lightly grease a muffin pan and lightly dust a flat surface wth flour.
  • Punch the dough down and release all the air trapped inside.
  • Lay on the flat surface (lightly dusted with flour) and roll into a rectangle of approximately 12.5"X9" in size. Optionally, you can trim the edges of the rectangle to make it look neat.
  • Brush the melted butter liberally over the rectangle.
  • Sprinkle the sugar-cinnamon-raisin mixture evenly. You can even gently press down to make the sugar mix stick to the dough.
  • Roll the dough tightly into a log, rolling on the longer side of the rectangle. Pinch the edge to seal the dough.
  • Using a sharp serrated knife or an unflavored dental floss, cut the roll into 1" pieces. You should get 12 buns/rolls in total.
  • Place the rolls in the muffin tin.
  • Let the cinnamon rolls rise again for another 30 minutes.
  • Place the baking rack in the center of the oven. Preheat the oven to 375 degree Fahrenheit (190 degree Celsius).
  • Bake at 375 degree Fahrenheit (190 degree Celsius) for 20 minutes or till the rolls get golden brown color.
  • Serve warm.


1. These are pretty easy to make, even if you do not have extensive bread making skills.
2. Adjust the quantity of the cinnamon, to suit your taste.
3. Takes about 50-60 minutes in total, to make these delicious cinnamon rolls/cinnamon buns.
4. You can bake them on a baking tray, but i find it easier to separate, if you bake them in a muffin pan.
5. These are BEST when fresh and will harden slightly the next day.
6. I added some raisins along with the cinnamon sugar, skip it if you do not like raisins. But we loved them.
7. Sometimes, I do not even proof the active dry yeast. As long as I know it is fresh, I use it directly while mixing the dough. But you can always proof it before using it in the recipe.