Cinnamon Buns ( A Japanese version with details on shaping the buns)

Freshly and Lovingly baked on : 11th August 2013.



This cinnamon bun recipe was taken from a japanese recipe book. As u know, i am highly talented ( *ahem*) … I can… Read japanese… Okie I am kidding. I am certainly no James Bond. But I can somehow figured out the necessary ingredients and used the techniques I acquired through baking breads to come up with this.

I must say the smell of cinnamon in the house is simply intoxicating. That day, I walked with a bounce in my steps as I headed to work.

Ingredients :

300g Bread flour
4g Instant Yeast
45g Melted Unsalted Butter
70g Granulate Sugar
35g Egg
170g Milk

1.5 Tbsp Cinnamon Powder
20g Granulated Sugar
20g Unsalted Butter


First melt the butter and set it aside. Warm up the milk till it feel warm to touch.

Whisked egg, yeast and sugar till thick before slowly adding the milk in batches. Once incorporated, fold in the flour in batches as well until it all came together.

Add in the melted butter and knead it till it pass the window pane test.

After which, let it proof till double in size in a warm place before deflating it and roll it into a large rectangular shape. Spread the butter over it. Mix the sugar and cinnamon powder together and then sprinkle all over it. Roll it up lengthwise and slice it up.

To shape this bun. Here is what you should do:

Basically sliced along the dotted lines. Flip it over and use a chopsticks to press into the centre of the dough to ‘flip’ up the sides. 🙂


Once shaped, let it proof till double them give it an egg wash before sprinkling some ground almond over it. Baked in a preheated oven of 180 degree for 15 minutes.


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