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4 x 250 ml cake flour
5 ml salt
125 ml castor sugar
1 x 10 g packet instant yeast
1 extra large egg
80 ml LANCEWOOD® Buttermilk
80 ml canola oil
125 ml warm water
80 g butter, softened
180 ml light brown sugar
30 ml cinnamon
30 ml corn flour
Cream cheese frosting:
250 ml icing sugar
230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
60 g butter, softened
10 ml lemon juice
5 ml vanilla essence
60 – 80 ml milk
Mix the flour, salt, castor sugar and yeast together in a large mixing bowl. Beat the egg, buttermilk and oil together. Add the warm water and mix through. The mixture should be lukewarm.
Add to the flour mixture and mix to form a soft ball of dough. Knead for 5 minutes. Cover with oiled cling film and place in a warm place to rise until the dough doubles in size.
Mix the brown sugar, cinnamon and corn flour together. Punch down the dough and roll out on a lightly floured surface to a ± 20 cm x 38 cm rectangle.
Spread the dough with butter, leaving a 1 cm strip open around the edges. Pile the sugar mixture on top and spread out evenly.
Roll the dough up into a log taking care not to roll it too tightly (the centre of the buns might not cook through).
Trim the ends and cut into 12 x 3 cm wide slices. Place on a baking sheet lined with baking paper.
Cover with oiled cling film and leave in a warm place to rise until doubled in size. Place the baking sheet on a larger baking sheet to catch any spills.
Meanwhile preheat the oven to 180˚C. Once doubled in size, bake for 20 minutes until golden.
Cream cheese frosting:
Beat the icing sugar, cream cheese, butter, lemon juice and vanilla essence together until smooth. Add milk to have a thick but runny consistency.
Pour half of the frosting over the cinnabuns as they come out of the oven. Leave to cool slightly and pour the remaining frosting over.
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