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cinnamon buns with a chestnut swirl | seitanismymotor.com

Cinnamon Buns with a Chestnut Swirl

5 from 1 vote


  • For the dough
  • 250 g 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 50 g 1/4 cup sugar
  • 1/4 teaspoon salt
  • 60 ml 1/4 cup vegetable oil
  • 150 ml 1/2 cup plus 2 tablespoons luke warm water
  • For the filling
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 200 g 7 oz chestnut spread


  • To make the dough combine flour, yeast, sugar, and salt in a bowl and mix well.
  • Add oil and water.
  • Knead dough well for about 5-7 minutes.
  • Cover and let rest for 1 hour.
  • Place on a lightly floured working surface and knead for one minute or so.
  • Roll into a 40 x 30 cm (15.7 x 11.8 inches) rectangle.
  • Combine sugar and spices and sprinkle on top of the dough.
  • Fold the dough as if you wanted to fit it into an envelope: Fold the short side over so that you have a rectangle half the size but still the same shape. Then fold it over again to quarter the size.
  • Roll the dough into a 40 x 30 cm (15.7 x 11.8 inches) rectangle again.
  • Spread the chestnut spread on top and roll the dough into a log, starting with the long side.
  • Grease a 12 tin muffin pan and preheat the oven to 180°C (350°F). (I used a square tin pan but a regular one with round indentions works just as well.)
  • Cut the dough into 12 equally sized rolls and place them in the tins. Cover with a greased piece of plastic or with a damp kitchen towel and let rest for 30 minutes.
  • Bake for 25 minutes.
  • Remove from oven, let rest for five minutes, then remove from the pan and let cool completely before serving. (If they are still a touch warm that is okay, too.)


All your ingredients should have room temperature. (The water should be luke warm.) Let your dough rise in a warm place. If your flat is cold, the dough might take longer to rise. (For your first rise, you can also put the dough in the oven. No temperature setting, just the light switched on.