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Cinnamon Buns

Over eighty percent of the world’s maple syrup comes from Canada. December 17th is their National Maple Syrup Day. The sweet, dark and luscious liquid gold is delicious in both sweet and savoury dishes and eaten anytime from morning till night.

// Makes 18 buns




  • 250ml full cream milk
  • 3 Tbsp butter
  • 440g (15.4oz) flour
  • 100g (3.5oz) sugar
  • 1 large egg
  • 2 tsp instant dried yeast
  • 1 tsp salt


  • 150g (5.3oz) brown sugar
  • 2 Tbsp ground cinnamon
  • 60g (2oz) butter, softened


  • 120g (4oz) cream cheese, at room temperature
  • 130g (4.6oz) icing sugar
  • 60g (2oz) butter, softened
  • ½ tsp vanilla extract




Gently heat the milk and butter together until the mixture is just warm and the butter has melted. Pour this into the bowl of a free-standing electric mixer that’s been fitted with a paddle attachment. Add a quarter of the flour and the sugar, egg, yeast and salt. Beat on a low speed for 3 minutes. Add the rest of the flour and beat on a low speed until all of the flour is incorporated and the dough is quite sticky. Add a little more flour if needed.

Turn the dough out onto a lightly-floured work surface and knead until smooth and elastic. Form into a ball and place in a lightly-oiled bowl covered in plastic wrap. Leave to rise in a warm place for about 2 hours, or until it has doubled in size. Knock back the dough and return it to the floured work surface. Roll it into a 40 x 25cm rectangle.



Spread the butter over the dough, leaving a 1cm border. Combine the cinnamon and sugar and sprinkle evenly over the butter. Starting at one long side, roll the dough into
a log. With the seam-side down, cut the dough crosswise into 18 equal slices.

Grease 2 baking trays and divide the rolls between them, covering with plastic wrap. Allow to rise in a warm place until the buns have doubled in size – about 40 minutes. Preheat the oven to 190°C. Bake the buns on the middle shelf for 20 – 25 minutes, or until the tops are golden. Remove from the tray and allow to cool.



Combine the cream cheese, icing sugar, butter and vanilla in a mixing bowl and beat with an electric mixer until smooth. Spread the icing on top of the cooled rolls. Serve warm or at room temperature.


Little Tables by Vanessa Lewis, Beatnik Publishing, RRP $39.99,