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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.

若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择中文简体 (Chinese Simplified）或繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！

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I originally made the buns with some stencil pattern on it, which was inspired from Victoria Bakes.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
Sugar
Salt
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.

Cinnamon Wholemeal Buns 全麦肉桂面包

Total Time: 165 minutes
Yield: 9 buns 1x

Print Recipe

Description

Soft pull apart bread that is full of warm cinnamon aroma!

Ingredients

Scale

220 g bread flour
30 g wholemeal flour
2 g salt
22 g sugar
1 g cinnamon powder
2 g instant yeast
100 g cold milk
70 g cold water
15 g chilled butter

Instructions

Combine all ingredients in the bread pan. Select Bread Dough mode (Panasonic SD-P104 Mode 9: kneading + first proof). If you do not have a bread machine, simply mix all ingredients except butter together. When it’s mixed to a smooth dough, add in butter and knead till window pane stage. Let proof till double in size, usually about 45-60 mins.
Divide dough into 8 portions. Roll into rounds and rest for 10 mins.
Take the dough and punch out air. You can also add in fillings at this stage, eg dark or milk chocolate chips, or jam. Roll into rounds again. Place into muffin pan. Cover lightly with cling wrap or clean damp towel. Proof again until the dough double in size (about 45-60 min).
Bake in preheated oven at 170C for 15-20mins. Remove from oven once baked and cool on wire rack completely.

Notes

Recipe from Allie’s Private Paradise. You can also bake the buns in 6″ or 7″ square pan (9 buns).

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack

And here are the older photos from 2016 :p

Cinnamon Wholemeal Bread Buns