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125 ml water — tepid
11.25 ml instant yeast
5 ml white sugar
4 cup cake flour
180 ml milk — warm
80 ml sunflower oil
45 ml brown sugar
5 ml salt
5 ml vanilla essence

2.5 ml cardamom seeds — ground
80 ml salted butter
160 ml brown sugar
15 ml ground cinnamon


80 g full fat plain cream cheese
10 ml soft butter
20 ml milk
20 ml maple syrup
5 ml vanilla essence


Combine tepid water, instant yeast and sugar in a bowl and set aside until foamy – 5 minutes.

Combine cake flour, warm milk, sunflower oil, brown sugar, salt, vanilla essence and ground cardamom seeds in a large mixing bowl.

Pour in the yeast mixture. Using a wooden spoon, mix until mostly combined. Turn the mixture out on a clean surface and knead until smooth – 2 minutes.

Dust the surface with some flour if the dough is still slightly sticky. This can often result due to humidity differences in different parts of the country.

Place the dough in a clean bowl, cover and set aside to rise in a warm place for 15 minutes. Roll the dough out into a rectangular shape that is roughly 0.5cm thick and 30cm x 20cm wide.

Spread softened salted butter over the dough. Combine brown sugar with ground cinnamon and sprinkle this over the butter. If you prefer, you can trim the dough to neaten up the edges. Starting from one of the longest sides of the dough, roll the dough up fairly tightly. Cut the dough into 8 pieces that are roughly 3.5cm to 4.5cm in width. Arrange the dough pieces in a lined medium-sized square or rectangular baking tin. Cover and set aside in a warm place to rise for 30 minutes.

Preheat the oven to 180°C and bake for 25 to 28 minutes until the buns are golden in colour, the edges are crisp to the touch, but the centres are still slightly tender.

Make the glaze by blending plain cream cheese, soft butter, milk, maple syrup and vanilla essence until smooth.

Spoon it over the warm buns. Eat warm.


Article written by: Food24

Photo credit: Food Network


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