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Sugar Kitchener Buns and Cinnamon Swirls Made From One Easy Dough
Split the dough, and you get two favourites: Sugar Kitchener Buns and Cinnamon Swirls, which make that little baking experiment worthwhile.
Why you will love and enjoy these Sugar Kitchener Buns and Cinnamon Swirls
- One dough gives you two completely different treats, which is honestly the best part.
- The Kitchener buns are soft inside, crisp and golden outside, then filled with jam and cream.
- The cinnamon swirls are buttery, sweet and simple enough to make when you’re already baking.
Additional Information
- Can I use a different jam? Yes. Raspberry is lovely, but strawberry, apricot or another thick jam will work.
- Can I use instant yeast? Yes. Instant yeast can be mixed directly into the flour, although activating it in the warm milk is still a useful way to check that the yeast is active.
- Why did my dough need more flour? Flour absorption varies. Humidity, measuring technique and even the flour brand can change how sticky the dough feels. Add the reserved flour gradually rather than following the amount blindly.
- Why did my Kitchener buns brown before the middle cooked? The oil was likely too hot, or the buns were too large. Keep the oil around 350⁰F (180⁰C) and fry smaller buns if necessary.
- Why did my cinnamon swirls open in the oven? The loose edge probably wasn’t tucked underneath firmly enough. After cutting each piece, make sure the end of the dough is underneath the swirl before placing it on the tray.
- Can the finished treats be stored? Yes. Keep the Kitchener buns unfilled in an airtight container at room temperature for up to 1 day for the best texture. Store filled buns in the refrigerator and eat them within 1 to 2 days. Cinnamon swirls can be kept in an airtight container at room temperature for up to 2 days.
- Can I prepare the dough ahead? Yes. The dough can be covered and refrigerated for several hours or overnight. Let it come closer to room temperature before shaping, then continue with the recipe.
Ingredient substitutions
- Raspberry jam: Use strawberry, apricot, or another thick jam.
- Butter: Salted or unsalted butter works. If using salted butter, go a little easier on the added salt.
- Milk: Whole milk gives the softest dough, but regular milk can also be used.
- Vanilla essence: Vanilla extract can be used in the same amount.
- Caster sugar: Regular granulated sugar can be used for dusting, although caster sugar gives a finer coating.
- Cinnamon: Increase to 1 1/2 tsp if you prefer a stronger cinnamon flavour.
Sugar Kitchener Buns and Cinnamon Swirls
- Prep Time: 35 minutes
- Proofing Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8–10 depending on size per half batch 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Moderate Baking
Ingredients
Units
Scale
Dough
- 2 1/2 cups flour
- 5 tbsp sugar
- Salt, to taste
- 1 tbsp yeast
- 1 1/4 cups warm milk
- 3 tbsp butter, softened
- 1/2 to 3/4 cup extra flour, as needed
Kitchener Buns
- Vegetable oil, enough for deep frying
- Caster sugar, for dusting
- Seedless raspberry jam, or jam of your choice
- Whipped cream
Cinnamon Swirls
- Butter, for spreading
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 egg, beaten, for egg wash
Glaze
- 1/4 cup icing sugar
- 2 tsp milk
- 3 drops of vanilla essence
Instructions
Dough
- Sift 2½ cups flour, 5 tbsp sugar and salt, to taste, into a large bowl.
- Warm 1 1/4 cups milk until it’s comfortably warm to the touch, not hot.
- Stir in 1 tbsp yeast and leave it for about 5 minutes. If it looks a little frothy, that’s a good sign. If nothing happens at all, the yeast may not be active, and it’s better to start again before using it.
- Rub 3 tbsp softened butter into the flour mixture with your fingertips until it looks crumbly.
- Pour in the milk and yeast mixture and stir until a soft dough forms.
- This dough is quite sticky, so don’t panic and dump all the extra flour in at once.
- Add ½ to ¾ cup extra flour, a little at a time, kneading as you go, until you have a soft, pliable dough that’s still slightly tacky but no longer sticking heavily to your hands.
- Knead the dough until smooth and elastic, about 5 to 7 minutes by hand.
- Divide the dough into two equal portions.
Kitchener Buns
- Divide one half of the dough into equal-sized pieces and shape each piece into a smooth bun.
- Place the buns on a lightly floured tray, leaving a little room between them.
- Cover loosely with a clean tea towel and let them rise for 30 minutes, or until they look noticeably puffed.
- Heat vegetable oil to 350⁰F (180⁰C) in a deep, heavy saucepan or deep fryer. Use enough oil for the buns to float freely, and don’t fill the pot more than halfway.
- Place caster sugar in a shallow dish.
- Carefully lower the risen buns into the hot oil, working in small batches so the temperature doesn’t drop too much.
- Fry for about 3 minutes, gently turning them so they become evenly golden brown.
- The outside can brown surprisingly quickly, so check that the centre is cooked before removing them. If they’re colouring too fast, lower the heat slightly.
- Remove the buns with a slotted spoon and drain well on paper towel. While they’re still warm, roll them in caster sugar.
- Let them cool before slicing them almost all the way through. Fill each bun with seedless raspberry jam and whipped cream.
Cinnamon Swirls
- Take the second half of the dough and roll it into a rectangle on a lightly floured surface.
- Spread the dough lightly with butter, leaving a small border around the edges.
- Mix 2 tbsp sugar with 1 tsp cinnamon, then sprinkle the mixture evenly over the buttered dough.
- Roll the dough up firmly from one long side, like a Swiss roll.
- Cut the roll into pieces about 2 cm wide. Tuck the loose edge underneath each piece so the swirl doesn’t unravel while baking.
- Place the cinnamon swirls on a greased oven tray, leaving a little space between them. Cover loosely and let them rest for about 10 minutes while the oven heats.
- Heat the oven to 350⁰F (180⁰C).
- Brush the tops lightly with 1 beaten egg, then bake for about 15 to 20 minutes, or until puffed and golden brown and the centres are cooked through.
- Remove from the oven, cover loosely with a clean tea towel and allow them to cool while you make the glaze.
Glaze
- Whisk together ¼ cup icing sugar, 2 tsp milk and 3 drops vanilla essence until smooth.
- If the glaze is too thick to drizzle, add a tiny splash more milk. If it’s too thin, add a little more icing sugar.
- Drizzle the glaze over the cooled cinnamon swirls.
Notes
Prepared, tried, and tested by Preshana
Nutrition
- Serving Size: 1
- Calories: 483
- Sugar: 11.7 g
- Sodium: 20.7 mg
- Fat: 42.9 g
- Saturated Fat: 30.2 g
- Trans Fat: 0 g
- Carbohydrates: 24.9 g
- Fiber: 0.7 g
- Protein: 2.8 g
- Cholesterol: 20.9 mg
Recipe Card powered by
Sugar Kitchener Buns and Cinnamon Swirls bring two bakery favourites from one dough. Try these homemade treats with raspberry jam, whipped cream and cinnamon sugar.
Sugar Kitchener Buns and Cinnamon Swirls are worth making because one soft dough creates two very different treats. The fried buns are filled with raspberry jam and whipped cream, while the second half becomes buttery cinnamon swirls finished with vanilla glaze. It’s a smart recipe for anyone who wants variety without preparing two separate doughs.
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Yummy!!!
Yes, its on my list today with a slight twist
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