Call us on 021 461 3190
Swipe to the left

Recipe: Cinnamon Buns by Lisa Morris

Recipe: Cinnamon Buns by Lisa Morris
May 9, 2018 1 comment

QUICK CINNAMON BUNS by guest blogger Lisa Morris

Some days I find that I have so much time to mess around that I end up making, baking, creating all new and wonderful things from scratch. Feeling so accomplished that I dedicated the time and love to making delicious eats for my family and friends to enjoy.

And then there are most days, where I have no idea where the time went or how it is already 10.30pm and I still need to make school lunch and clean up after dinner. So naturally (like most people) I have found that short cuts are amazing things. When it comes to food, sometimes buying that pasta sauce in the jar or the ready roasted beetroot is just easier and tastes just as good than if I had slaved over the preparation and production myself. So today’s blog is about taking a short cut where the final result will be just as good. Store bought dough is the best thing ever - no need for yeast loving, rising, knocking down, rising again. Go to your favourite store bakery and ask them for a bag of their dough and there you have it - the best kept short cut secret that there ever was.

Quick cinnamon buns with store bought dough - quick, easy, home baked delicious sweet and cinnamony goodness - try it! The recipe is so easy your kids could do it and the best thing is your house will smell like a cinnabon factory.


(makes 12 muffin size buns)


1 bag ready-made dough (can buy at any bakery)

8 Tablespoons butter, melted

1/2 cup sugar

2 Tablespoons cinnamon


1. Preheat oven to 180 degrees Celcius

2. Spray a muffin tin with with Spray ’n Cook.

3. In a small bowl, mix together the sugar and cinnamon.

4. In another small bowl, melt the butter in the microwave (be careful!)

5. Roll the dough into a large rectangle till quite thin (a little thicker than pizza).

6. Using a little brush, paint on melted butter over the whole area.

7. Sprinkle all over with cinnamon and sugar (be generous!)

8. Roll up along the long side into a roly-poly log (swiss roll shape).

9. Using a sharp knife, cut pieces as big as 3 adult fingers thick (3 cm wide) - let an adult help you with this part.

10. Turn each piece on its side and put into a muffin hole with the snail shape facing upwards.

11. Press each one down a little bit in the hole

12. Paint the top with a little more melted butter.

13. Sprinkle over each piece a little more cinnamon and sugar mix.

14. Bake for 20 minutes.

15. Remove from oven and allow to cool down.

  • Can make them in mini muffins - cut into 2 finger (2 cm) slices. Bake for 12-14 minutes.

  • Till next time…



    for the ❤ of food cooking school


    Posted in: RecipesInspiration
    Judy Druck September 20, 2018 at 11:55 AM
    Delicious! Both the buns and the blog. xxx