Description
Soft Swirl Cinnamon Buns are quick, fluffy, and made with self-rising flour, so you can skip the yeast and the wait. They bake up golden in just 30 minutes and fill your kitchen with that sweet cinnamon sugar smell.
Ingredients
Units
Scale
Dough
- 2 cups Self-Rising flour, plus extra if needed
- 1/2 cup plus about 1-2 teaspoons - 125 g butter, cold and cubed
- 3 tsp baking powder
- Pinch salt
- 3 Tbsp sugar
- 1 large egg
- 3/4 cup(approx) milk or milk and cream combined
Filling
- 2 to 3 Tbsp melted butter
- 1/3 to 1/2 cup sugar
- 1 to 2 tsp ground cinnamon
Optional Add Ins
- 1 apple, peeled and finely chopped
- 1/4 cup chocolate chips
- 2 to 3 Tbsp Nutella
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Grease and lightly flour a muffin pan or patty tins so nothing sticks.
- In a large bowl, sift together 2 cups self-rising flour, 3 tsp baking powder, a pinch of salt, and 3 Tbsp sugar.
- Add 125 g cold butter and rub it in with your fingertips until the mixture looks like coarse crumbs. You can grate the butter if it’s easier. Work quickly so the butter doesn’t melt into the flour.
- In a measuring cup, beat 1 large egg and top it up with milk or a milk and cream mix to make about 3/4 cup total liquid.
- Pour this into the flour mixture and gently bring it together with a fork, then your hands.
- The dough will be soft and slightly sticky. If it’s too wet to handle, sprinkle in a little extra flour, 1 Tbsp at a time.
- Turn the dough onto a lightly floured surface and knead lightly, just until smooth.
- Roll it into a rectangle about 1/2 inch thick.
- Brush the surface with 2 to 3 Tbsp melted butter.
- Mix 1/3 to 1/2 cup sugar with 1 to 2 tsp ground cinnamon and sprinkle generously over the butter.
- If you’re adding the 1 chopped apple (optional), scatter it evenly and press it in lightly so it sticks.
- For chocolate chips or Nutella (version), sprinkle or spread evenly, but don’t overdo it, as the rolling gets messy.
- Roll the dough up tightly like a Swiss roll from the long side.
- Slice into pieces about 1 inch thick. A sharp knife or even dental floss works beautifully.
- Place each slice, cut side up, into greased and floured patty tins.
- Brush the tops with a little more melted butter and sprinkle with extra cinnamon sugar.
- Bake at 400⁰F (200⁰C) for about 15 minutes, or until golden brown on top and cooked through.
- Ovens vary, so start checking at 13 minutes. They should spring back lightly when touched.
- Let them cool in the pan for 5 minutes before gently lifting them out.
- They’re best warm, slightly messy, and eaten with your fingers.
Notes
Prepared, tried, and tested by Hannah
Boulkas are a traditional bun for Yom Kippur (Day of Atonement). They are quick and easy to make and stunning to whip up at any time.
