Cinnamon Buns
By Carnation
Published on 09 November 2022
With a pinch of spice and all things nice, this recipe for moreish cinnamon buns makes for a delightful brunch or a great grab-and-go snack. They taste best when they're warm so we recommend grabbing one straight out of the oven for the ultimate sticky-sweet treat with a pot of tea or a mug of hot chocolate.Time and servings
45 minsTotal time
12Servings
20 minsPrep time
25 minsCooking time
Ingredients
- 250 g of carnation evaporated milk
- 400 g of white bread mix
- 150 g of raisins
- 0.5 vegetable oil, for the bowl
- 1 tsp of ground cinnamon
- 1 pinch of ground allspice
- 170 g of carnation condensed milk
Method
Step 1
In a small bowl, whisk together the egg and evaporated milk.Step 2
In a large bowl, combine the bread mix and raisins and make a well in the centreStep 3
Slowly add the egg mixture to the well whilst stirring with a fork. When the mixture becomes too stiff to stir, use your hands to bring it together into a soft dough. Tip out onto a floured surface and knead for approx. 5 mins until smooth and elastic.Step 4
Place the dough in a large oiled bowl covered with a damp tea towel and leave it to rise in a warm place for an hour or until doubled in size.Step 5
Meanwhile, preheat the oven to 200°C/180°C fan/gas 6.Step 6
In another small bowl, combine the cinnamon, allspice and 70g condensed milk together until they form a smooth paste. Set aside.Step 7
Tip the proved dough onto a floured work surface and roll it out into a 30cm x 40cm rectangle approx. 1cm thick.Step 8
Spread the spice paste evenly over the dough, then roll it up tightly into a log starting from one of the long sides.Step 9
Cut the log into 12 slices and place them snugly side by side in a rectangular baking tin with the swirls facing up. Leave the buns to rest for 20 mins before placing them on the middle shelf in the oven to bake for 25 mins until risen and lightly golden.Step 10
Remove from the oven and, while still warm, drizzle the remaining 100g condensed milk all over the buns so that it melts over them in a sticky glaze. Serve warm or at room temperature.