They are supposed to be one of the most fiddly buns to bake – my daughter and I went through several recipes – and after some adjusting (and simplifying) here’s ours. A word of caution: it requires some trial and error.  It’s probably one of the most difficult perfection to achieve but we sort of got there after the third attempt.


1 sachet instant yeast – we used Allinson’s
1 cup (240 ml) milk
120 g butter
1/4 tsp salt
3 cups (408 g) unbleached flour
1 1/2 tsp ground cinnamon
1/4 cup (63 g) brown sugar


Warm the milk in a saucepan over low heat and melt half the butter in it.  Remove from heat and let it cool until it is warm enough to touch comfortably. Sprinkle the yeast into the milk-butter.   Warning: if your mixture is too hot, you will kill the yeast off.

Let yeast activate for 10 minutes, then add 1tbsp sugar, salt and stir.

Next add in flour a little at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted butter and top with 1/4 cup sugar and 1 Tbsp cinnamon.

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable sized round pan (you should have about 10 rolls).


Brush with remaining 2 Tbsp butter and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 170 C.

Bake until risen, soft and golden.