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Cinnamon buns

Cinnamon buns with lemon icing

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 12 buns

This recipe for cinnamon buns with lemon icing fills the whole house with a gorgeous smell.  These remind me of my childhood; we'd make cinnamon buns together on rainy Sunday afternoons.

Ingredients

For the dough:

  • 220 g whole milk
  • 80 g sugar
  • 1 sachet dry active yeast
  • 80 g butter cubed
  • 500 g plain flour
  • 1 egg
  • ½ tsp salt

For the filling:

  • 50 g demerara sugar
  • 30 g caster sugar
  • 1 tsp ground cinnamon (or more, if you prefer a stronger flavour)
  • 1 Tbsp cornflour
  • 50 g butter soft

For the icing:

  • 1 lemon
  • 250 g icing sugar

Instructions

  1. Add milk, sugar and yeast to the Thermomix mixing bowl and warm up on setting 2 Min. / 37°C / Speed 2

  2. Add the butter, flour, egg and salt then knead 2 Min. / Kneading function

  3. Transfer to a large bowl, cover and leave to rise for one hour. Meanwhile, prepare your filling. 

  4. In a small mixing bowl combine the demerara sugar, caster sugar, cinnamon and cornflour. Stir until combined. 

  5. Remove the risen dough from the bowl and place it onto a floured surface. Roll out the dough to a large rectangle (approx. 45cm x 30cm). Now take the soft butter and squeeze it in your hands until really soft. This is a bit messy, but ensures that the butter can be spread really smoothly on the dough. Spread the butter, using your hands, over the entire dough, leaving a 2cm border on all sides. 

  6. Sprinkle the sugar-cinnamon mixture over the buttered dough and, using a rolling pin, lightly press it into the dough. Roll up the dough, starting on the long side. Once rolled up, cut off the first 5cm on each side. Now cut it into 12 individual buns and place on a baking tray lined with greaseproof paper (see images at the bottom). Cover them and let them rise for a further 45 minutes. 

  7. Preheat your oven to 200°C. Uncover tray and place in the middle of the oven, and bake the buns for 10-15 minutes until golden brown. 

  8. Remove from the oven and allow to cool for approx. 30 minutes. 

  9. To make the icing, mix the lemon juice and icing sugar in a small bowl. If the mixture is really stiff, add a bit more lemon juice, bit by bit, because you don't want it to get too runny. It should have the consistency of thick custard. Drizzle over the cinnamon buns, using a fork, and enjoy.

Nutrition Facts
Cinnamon buns with lemon icing
Amount Per Serving
Calories 386 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 38mg13%
Sodium 189mg8%
Potassium 91mg3%
Carbohydrates 68g23%
Fiber 1g4%
Sugar 34g38%
Protein 5g10%
Vitamin A 320IU6%
Vitamin C 4.8mg6%
Calcium 36mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Take A Look At More Of Our Tasty Videos
Course: Breakfast, Dessert, Snack

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12 Comments

  1. ThermomixBlogger Helene on August 19, 2015 at 4:59 pm

    Hi Sophia — I’m excited to discover your blog because baking is an area where I need a lot of help! Thermomix is such a great kitchen machine, but advice and tips such as yours are SO important to those of us who are “shy” with the oven. I really look forward to see what you post next in the baking department. Grusse aus Kanada 🙂

    • sophiahandschuh on August 19, 2015 at 9:33 pm

      Hi Helene,

      Thanks for your lovely comment. My blog is designed to help you get the best out of your Thermomix! I will be posting some technical blogs every fortnight to show you some tips and tricks! Watch this space in the coming days for some great new recipes! Any specific things you’d like to see let me know!

  2. Arielle on September 10, 2015 at 6:10 pm

    I love your blog, your posts are amazing! I just followed you, it would be great if we can support each other 🙂 I can’t wait to read more <3

  3. Sarah on June 7, 2017 at 2:00 pm

    I love your blog!
    I made these and they turned out just AMAZING! vielen Dank für das tolle Rezept!
    for icing: i used cream cheese, vanilla, milk and left out the lemon.

  4. Simone on October 7, 2017 at 12:09 am

    Hi Sophia,
    Those cinnamon buns look yummy. Can the dough be made the day before and placed in the fridge overnight so that they can be fresh out of the oven in the morning?

  5. Stef on June 14, 2018 at 8:37 am

    Hi Sophia,
    How many g are in a sachet of yeast please? I only get the tins here.
    Thanks

  6. Marita on March 30, 2019 at 7:37 am

    These cinnamon buns are AMAZING! So easy to make! Love the beautiful, soft texture. I made a vanilla icing by substituting the lemon for a little vanilla extract and milk. This recipe will definitely go straight in with my ‘favourites’. Thanks Sophia ❤️

  7. Chloe on May 15, 2019 at 1:32 am

    Hi … what can be used as a substitute for the Demerara sugar, can i use just raw sugar?

    Thanks
    Chloe

  8. Helen Aveyard on October 12, 2019 at 7:48 am

    Hi Sophia, I’m making your Cinnamon bun recipe today. I’m making them to take to work. Are they nice if served cold? PS love your recipes!

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