Sticky Buns

Cinnamon Buns



  • 1 block fresh yeast or 1 package active dry yeast
  • 125 mL water
  • 500g white flour
  • 100g sugar
  • 250 mL (soy) milk
  • 2 tablespoons oil
  • 1 teaspoon salt


  • 125g butter
  • 55g brown or raw sugar
  • 1 handful chopped nuts


  • 50g icing sugar (confectioner's gugar, powdered sugar)
  • 1 tablespoon (soy) milk


Dissolve the yeast in the water along with a spoon of sugar. Let sit until it foams slightly, 15 minutes or so.

Mix the rest of the sugar, the milk, the oil and the salt into the dissolved yeast.

Mix in flour and knead until you have a soft dough.

Let rise for approximately one hour.

Melt the butter in a heavy saucepan. Whisk in the sugar and the nuts, adding more sugar until the mixture is thick and dark brown.

Let the filling cool.

Butter a baking form.

Roll out the risen dough into a square about 1 centimetre thick.

Spread the cooled filling on the dough, leaving a border between filling and edges so that it doesn't ooze out.

Roll the rectangle into a log, so that a spiral of filling is inside the log, then slice it into 8 rolls.

Place the rolls, cut side up, into the buttered baking form. Let them rise for another hour.

Preheat the oven to 175°C (150° with forced air).

Bake in the middle of the oven for 30 minutes. The visible dough should be golden to dark brown and firm.

Mix icing sugar and milk together to form a thick liquid. Drizzle the liquid over the hot buns.

Let cool. Serve warm.