Cinnamon funfetti buns

With swirls of buttery, sugary cinnamon enveloped in soft bread, these cinnamon buns are topped with a luscious cream cheese frosting and scattered with colourful rainbow sprinkles.

Cinnamon funfetti buns. Credit: Murdoch Books / Frankie Turner

• makes

  12

• prep

  45 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

Cinnamon buns

• 550 g (1 lb 4 oz) strong flour, sifted
• 275 ml (9¾ fl oz) full-cream (whole) milk
• 10 g (⅓ oz) active dried yeast
• 100 g (3½ oz) caster (superfine) sugar
• ½ tsp salt
• 2 large eggs, room temperature
• 80 g (2¾ oz) unsalted butter, melted and cooled
• 2 tbsp rainbow sprinkles, plus extra for sprinkling

Filling

• 100 g (3½ oz) unsalted butter, room temperature
• 200 g (7 oz) soft dark brown sugar
• 4 tbsp ground cinnamon

Cream cheese frosting

• 50 g (1¾ oz) unsalted butter, room temperature
• 125 ml (4 fl oz) icing (confectioners’) sugar, sifted
• 100 g (3½ oz) cream cheese, room temperature
• 2 tbsp full-cream (whole) milk

Proving time: 2 hours total.

Instructions

1. For the cinnamon buns, in a stand mixer with the dough hook attachment, mix the flour, milk, yeast, sugar, salt and eggs on medium speed for 7 minutes. Add the butter and mix for a further 5 minutes until a smooth dough forms.
2. Cover the bowl with plastic wrap and leave to prove in a warm place for 90 minutes.
3. For the filling, use a stand mixer with the paddle attachment to beat the butter until pale and creamy. Add the sugar and mix until the mixture is pale and creamy and the sugar is fully incorporated. Add the cinnamon and mix briefly to combine.
4. Place the dough on a floured work surface, add the rainbow sprinkles and re-knead the dough briefly to distribute the sprinkles throughout.
5. Roll out the dough into a 40 x 30cm (16 x 12 inch) rectangle.
6. Spread the filling over the dough, then roll the dough into a sausage lengthways. Cut the sausage of dough into 12 equal pieces.
7. Line a 35 x 24 x 5cm (14 x 9½ x 2 inch) baking tin with paper and place the buns in it, cut sides down. Cover with a clean tea towel (dish towel) and leave to prove in a warm place for 30 minutes until doubled in size.
8. Preheat the oven to 180°C (350°F).
9. Bake the buns for 20 minutes until a deep golden brown. Leave them to cool in the tin.
10. When the buns are just warm, prepare the frosting.
11. In a stand mixer with the paddle attachment, beat the butter until pale and creamy. Add the sugar and mix until fully incorporated. Add the cream cheese and mix to combine. Finally, mix in the milk until combined and the frosting is smooth.
12. Spread the frosting on top of the buns and scatter some sprinkles on top. Remove from the tin and serve.
13. Store in an airtight container for up to 2 days.

Image and recipe from Baking with Pride by Janusz Domagala, photography by Frankie Turner (Murdoch Books RRP HB $49.99).

 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.