Cute Gudetama deco pull-apart buns! These buns are baked at a lower temperature to retain…
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I really love cinnamon!
These buns are soft wholemeal buns, with a slight cinnamon scent. Best of all, it’s an easy and straightforward dough method.
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This is from a recipe that I have tried a few years back. I like that it is easy to make, with ingredients commonly available in the pantry. And the bread is quite soft too!
I originally made the buns with some stencil pattern on it, which was inspired from Victoria Bakes. This time, I just baked them in my muffin pans. Quick and easy!
What Ingredients Do I Need For These Cinnamon Wholemeal Buns?
You will need just the basic ingredients for bread making:
- Bread flour & Wholemeal flour
- Cold Milk & Water: Be sure to use cold liquid in our hot weather. If you are in a cold country, use warm milk and water instead.
- Instant Yeast
- Ground Cinnamon
- Unsalted Butter: Similar to the cold liquids, be sure to use chilled butter, cut into cubes.
>> MORE BREAD BUN RECIPES:
Which Type of Wholemeal Flour?
Over here, I used Prima’s superfine wholegrain flour to substitute a little of the bread flour. I usually substitute about 20-30g of bread flour with plain flour, for a softer bread. If you don’t have any wholemeal flour, simply use 250g of bread flour.
I find Prima’s superfine wholegrain flour very soft and fine, which doesn’t really make much difference to the texture. If you are using other types of wholemeal flour, check that the flour is not too coarse, which will affect the texture of the bakes.
How Do These Buns Taste Like?
I would say that they are easy to make and great for daily table bread!
These buns are fluffy, but not super moist, compared to bread that uses starter dough in them. If you prefer a more “cotton” texture and moist bread, check out these brown sugar buns made using Yudane.
And here are the older photos from 2016 :p