We are a mad skiing family and have had some fantastic ski trips to different places. Canada, in particular, make the most amazing cinnamon buns, massive but insanely good – especially with a coffee. After a few runs on the slopes these are just what you need to warm up. My daughter adapted this recipe and I like the way you just use a self-raising flour. Recipe adapted by Anabella Eady.
Ingredients
Dough
- 2 cups self-raising flour
- pinch of salt
- 90g butter
- 2/3 cup milk
Filling
- 120 g butter, softened
- 4 Tbsp soft brown sugar
- 2 tsp cinnamon sugar (half sugar, half cinnamon)
Icing
- 1 cup icing sugar
- 1 Tbsp boiling water
Method
- Preheat the oven 180°C, fan bake.
- Sift flour and salt into a bowl. Rub in the chopped butter using your fingertips.
- Make a well in the centre and add most of the milk. Mix lightly to make a soft dough (add the rest of the milk if necessary).
- Knead the dough on a lightly floured surface until smooth, then roll the dough out to a 25cm x 40cm rectangle and about 5cm thick.
- To make the filling, beat the butter, sugar and cinnamon sugar until light and fluffy. Spread generously over the dough rectangle.
- Roll the dough up from the long side to form a long log. Using a knife slice the dough into 3cm pieces.
- Place the scroll pieces into the holes of a greased muffin tin, cut side up. Cook for 20-30 minutes.
- Combine the icing sugar and boiling water until smooth then drizzle over.
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