Monday, March 19, 2012

Cinnamon Pinwheel Buns

I did it! I finally made cinnamon pinwheel buns! I've been meaning to make these for so long but never knew how or had the right ingredients on hand.

I even made French toast just so I could get my cinnamon-y sugar craving but it wasn't the same.Well now I have finally made them and let me tell you they are so satisfying!

Cinnamon Pinwheel BunsCinnamon Pinwheel Buns
Cinnamon Pinwheel Buns

A while back my amazing friend in the USA sent me the Pioneer Woman cook book (Thanks Alicia!) and ever since then I've been drooling over the recipes and trying to find excuses to use them!

Not that anyone needs an excuse to make these divine buns, but if you need one you can always invite me over mmmkay?

Cinnamon Pinwheel Buns
Recipe adapted from Pioneer Woman Cooks
Makes 2 batches

470ml Milk
1/2 C Vegetable Oil
1/2 C Sugar
2 1/4 t Active Dry Yeast
4 1/2 C Flour
1/2 t Baking Powder
1/2 t Baking Soda
1/2 T Salt
150g Butter, melted
2 T Cinnamon
1 C Sugar
  • Gently heat the milk, oil and sugar over a medium heat then set aside to cool.
  • When milk mixture is lukewarm sprinkle the yeast on top and let it sit for a minute.
  • Add 4 cups of flour to the mixture and stir with a wooden spoon until it is just combined.
  • Cover with a tea towel and leave it to rise in a warm place (like in the window or hot water cupboard) for an hour.
  • Once dough has risen, add baking powder, baking soda, salt and the rest of the flour and stir thoroughly to combine. 
  • Sprinkle some flour on a bench and roll out half the mixture into a large rectangle (or something close to a rectangle).
  • Brush on a generous amount of butter over the dough, try to get it all the way to the edges, your thighs don't want to hear this but the more butter, the yummier!
  • Sprinkle half the cinnamon over the entire dough surface followed by half of the sugar, remember to get it all the way to the edges so there are no boring bits.
  • Roll up the dough nice and tight and secure by pinching the edges together. 
  • Transfer your cinnamony dough log to a chopping board and cut into even pieces about 3cm wide.
  • Repeat the process with the other lot of dough.
  • Grease two cake tins with melted butter and place sliced rolls inside, making sure not to over crowd them.
  • Cover the tin with a tea towel and let them sit for at least 20 minutes to rise again.
  • Preheat oven to 190 degrees C and bake for 13 to 17 minutes until they are golden brown. 
  • While the buns are baking make the maple icing.

Cinnamon Pinwheel BunsCinnamon Pinwheel Buns
Cinnamon Pinwheel BunsCinnamon Pinwheel Buns
Cinnamon Pinwheel Buns
Cinnamon Pinwheel BunsCinnamon Pinwheel Buns

Maple Icing:
450g Icing Sugar
1/4 C Milk
40g Butter, melted (or use  3 T leftover from the dough mixture)
2 T Strong Black Coffee
1T Maple Syrup
  • Sift icing sugar into a large bowl.
  • Add butter, coffee, maple syrup and half of the milk and whisk until combined.
  • Gradually add the rest of the milk until you reach the consistency you like, it should be nice and runny so you can pour it over the buns.
  • Feel free to change up the flavours with more or less coffee and maple syrup according to your tastes.
  • Pour over cinnamon pinwheel buns while they are still warm in the tin. 
  • Enjoy!

Cinnamon Pinwheel BunsCinnamon Pinwheel Buns


  1. These look wonderful!! Ahhh, you have me drooling... will definitely have to give these a go! x

  2. Great recipe Lydia! I just made 'em and shared them over on my blog the post for which you can see here You're cakes are ever so lovely by the way!!
    Have a great day!
    -Britney of Lemonwood and Honey

  3. I'm so glad you liked the recipe Britney! I loved your take on it too, with the plaits and all, I can just imagine pulling that apart and smelling fresh cinnamony goodness! YUM! Now I want some!

  4. Could I refrigerate these after putting in the pans? And then pull them out the next morning, let them rise and then bake?