Better than IKEA Cinnamon Buns
Serves: 16 buns
For the tang zhong:
  • 90ml (6tbsp) water
  • 20g (2 tbsp) plain flour
For the dough:
  • 2½ cups (375g) plain flour
  • 1 tsp salt
  • ¼ cup (50g) caster sugar
  • 1½ tsp dried yeast
  • ½ cup (125ml) milk
  • 2 eggs
  • ½ stick (55g) butter, softened (or grated)
For the filling:
  • ½ stick (55g) butter, softened
  • ½ cup (110g) brown sugar
  • 3 tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp cocoa powder (darker the better)
  1. First, make the tang zhong. Place the water and flour into a small saucepan or frying pan and whisk together. Place over a medium heat, and cool just until the mixture thickens to a gel. Remove from the heat and leave to cool.
  2. For the dough, place the flour, salt, sugar and yeast into the bowl of a stand mixer, fitted with the dough hook.
  3. Whisk the milk into the tang zhong, and add that to the dry ingredients, along with the eggs, and then turn on the mixer and work until the dough comes together - it will seem a little dry.
  4. With the mixer on low, add the butter a little at a time, and knead until it's completely incorporated - about 5-10 minutes. Cover the bowl with plastic, and set aside to rise until doubled in size OR place in the fridge overnight. I reccomend the overnight method, as chilled dough is easier to work with.
  5. Meanwhile, beat together all the ingredients for the filling into a soft paste.
  6. Roll the dough out into a large rectangle, about 9 inches (23cm) wide, and 15 inches (40cm) long. Spread the filling evenly over the dough (it's a thin layer), and then roll the dough up, starting from the short edge, like a swiss roll.
  7. Cut the dough into 16 rolls and place onto a lined baking sheet. Cover loosely with plastic and set aside to proof for 30 minutes.
  8. Preheat the oven to 180C. When the buns have proved, bake them for 12-15 minutes, or until light golden brown, and springing back when touched. Cool on the trays for few minutes and then eat! Be careful, they're super hot.
Recipe by The Sugar Hit at