Happy Sunday everybody!

When I was little my mom always made a cake on the weekend. Always. It’s one of those comfy memories I have, the whole house smelling sweet and lovely.

I’m not so good and my kids don’t get cake every weekend. But today they did. Well, they got cinnamon buns at least. In German they’re called Zimtschnecken and they’re one of my favorite things to make. Partly because they’re not as bad for you as other cakes are but mainly because I’m just a sucker for fresh yeast dough, when it comes out of the oven and it’s all fluffy and soft and warm and mmmmmhhhhh….. :-)

And so I thought instead of painting we do a bit of baking on the blog today. You’ll need

500g flour

70 g sugar

good pinch of salt

30g fresh yeast (if you can get your hands on fresh cake yeast it’s just so much better than dry yeast. If you can’t, 2 tsp of dry yeast will do the trick, too)

1tsp of extra sugar to go with the yeast

250 ml milk

70 g butter (unsalted)

1 whole eg

1 egg yolk (it really is optional but I find it to make the dough just a tad bit more elastic and the buns will be moister)


1/3 stick of butter melted (I like my butter browned but you can simply melt it, too)

cinnamon and sugar mixture (I mix mine in a little jar and really just eyeball it, maybe 1 tsp of cinnamon on 5 tbsp of sugar? It’s really just a guess though and I guess it depends on how much of a cinnamon lover you are)


For everybody who does not know how to do a yeast dough from scratch:

1. Pour flour into bowl and make a decent dent in the middle with a spoon.

2. Heat milk until warm (but not hot)

3. Add salt and sugar to your bowl but make sure to put everything round the edge and not into the dent

4. Crumble your yeast into the dent and sprinkle with about a tsp of extra sugar

5. Add about 4 tbsp of warm mild on top of the yeast, cover your bowl and let sit for about 10 minutes

6. Melt butter in the remaining milk (again, if the mixture gets hot make sure you’ll let it cool down to warm after)

7. After 10 minutes the yeast should have started to bubble slightly. Add the milk and butter mixture and the eggs and mix slowly with a hand or a stand mixer until you have a soft and elastic dough. If the dough doesn’t come smoothly off the edges of the bowl and seems too soft just sprinkle with a bit more flour, scrape the dough off the edges and shape into a ball

8. Let sit for at least half an hour or until dough has doubled. I made my dough last night and let it sit over night so it was all ready for me this morning

When the dough is just about done rising you can start on melting the butter for the filling so you have it ready for when you need it.


It’s not the fluffiest yeast dough I’ve ever made but then again when I defrosted  my yeast yesterday it turned liquid on me, which it had never done before, so something was up. But it still turned out fine, it was just rising less than usual.

Take the dough out of the bowl onto a floured surface and need through thoroughly. If it still feels too moist just need in a bit more flour


That’s what mine looked like after kneading.

Roll out into a rectangle – sorry but I can’t tell you how big, I just always eyeball it…


Brush on the melted butter but leave the top stripe of your dough without or else it won’t stick once you roll it up


Sprinkle with your sugar and cinnamon mixture


and then roll the dough up towards the stripe that you left unbrushed


Transfer the rolled up dough on a cutting board setting it down on the seam, start cutting slices (about 1″ thick) and place them on a tray covered with baking paper

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Cover the buns and let them rest covered in a warm area for about 30 minutes. In the meantime preheat the oven to 350 degrees Fahrenheit


After half an hour they’ll have risen again a bit


and they’ll be ready to go in the oven for between 15 and 20 minutes until they’re golden brown


Mine were in for about 15 minutes but could maybe have used just about two or three minutes more to get a little darker.

Mmmmhhh… they’ve just come out and the kids are already begging for them 😉


And now the house smells all sweet and lovely and “zimtig” (cinnamony).

Have a wonderful Sunday y’all 😉





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