Cinnamon Raisin Buns

Cinnamon Raisin Buns


One of the most valuable recipes on our blog––our Asian milk bread––is now joined by Cinnamon Raisin Buns, a new addition to the bakery bun family.

Although these cinnamon raisin buns aren’t Asian, I’d often find them in Chinese bakeries. They’re like cinnamon raisin bread and toasted with a little butter; they’re divine.

Then there’s their fancy schmancy swirly design. If you think it’s too difficult, you’re wrong. Take a look at the next paragraphs to see how we did it.



  • 2/3 cup of heavy cream(160 ml, at room temperature)
  • 1 cup of milk (plus 1 tablespoon, at room temperature; total 250 ml)
  • 1 pc. of large egg (at room temperature)
  • 1/3 cup of sugar
  • 1/2 cup of cake flour
  • 3 1/2 cups of bread flour
  • 1 tbsp. of active dry yeast
  • 1 1/2 tsp. of salt


  • 2 tbsp. of sugar
  • 2 tsp. of cinnamon
  • 1/2-2/3 cup of raisins
  • 1 pc. of large egg (beaten with 1 tablespoon water)
  • 1 tbsp. of sugar (12g, dissolved in 1 tablespoon hot water to make a simple syrup)


  1. Make the bread dough first. The following ingredients should be placed in a mixing bowl: heavy cream, milk, and eggs; sugar; cake flour and bread flour; yeast and salt; (in that order). Set the mixer to “stir” mode and insert the dough hook. Take a 15-minute break from the mixer now and then to knead the dough by hand.
  2. After just 15 minutes of sitting, the dough is ready for proofing. Place the bowl in a warm place with a moist towel on top for an hour. The dough will almost double in size.
  3. After an hour of proofing, return the dough to the mixer and stir for an additional five minutes to remove air bubbles. Place the dough on a gently floured surface and divide it into 12 equal pieces.
  4. Make a rough 8-by-4-inch rectangle out of each piece. Add a few raisins and some cinnamon sugar to the dish. Sliced the cigar in half lengthwise, but leave one end attached (it will resemble a pair of pants when cut this way). To make a snail bun, twist the two halves together and tuck the ends beneath the bun. Let rise on a baking sheet with a clean kitchen towel covering for another hour.
  5. Pre-heat the oven to 350 degrees Fahrenheit. Egg wash the raised buns, then bake for 13-15 minutes, till golden brown. Brush them with simple syrup as soon as they’re out of the oven.

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