Makes 9 buns

  • 2 cups all purpose flour – (extra for rolling dough out)
  • 2 and 1/4 teaspoons baking powder
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 3 tablespoons unsalted butter (extra for greasing the baking dish)


  • 1/2 cup packed light brown sugar
  • 2 and 1/2 teaspoons cinnamon
  • 1 tablespoon unsalted butter (this will be melted)


  • In a large bowl, whisk together the flour, baking powder, sugar, cinnamon and salt.
  • In a small saucepan set over low heat on the stove, combine milk and butter. Cook just until the butter is melted (not boiling).
  • Add the milk mixture to the flour and using a spatula mix just until combined.
  • Flour your work surface then turn out the dough and knead it for 1 minute until the dough comes together in a smooth ball. If the dough feels overly sticky, add more flour as needed but do not over knead the dough.
  • Cover the dough loosely with a damp cloth and let it rest for 15 minutes.
  • Preheat the over to 180°c and grease a +-20cm baking dish with butter.
  • Lightly flour your work surface then roll out your dough into 10 x 14″ (+- 25 x 35cm) rectangle.
  • In a small bowl, whisk together the brown sugar and cinnamon.
  • Brush the rolled out dough all over with the melted butter then sprinkle the cinnamon sugar mixture on top.
  • Beginning at the top end, tightly roll the dough up into a log. Trim off the edges then slice the log into 9 rolls.
  • Arrange the rolls into greased baking dish (allow room for growth)
  • Bake the rolls for 25 to 30 minutes until they are pale golden and baked through.
  • Top with your choice of cream cheese frosting, chocolate ganache or caramel sauce and add nuts if desired.

Recipe by Gaby Ballotto