Cinnamon buns from The Violet Bakery Cookbook (page 61) by Claire Ptak

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on January 03, 2022

    These were a wonderful treat on a morning when I felt like baking but didn't have many of the staples I usually have on hand to make pancakes or scones. I am still a bit sick at the amount of butter here (three sticks in one batch, or as my son pointed out, he ate a whole stick of butter today!) but the biscuit-like texture is really nice here and these are great when you want cinnamon rolls without planning ahead.

  • ChelseaP on May 21, 2021

    These are a weekend go to recipe! They are so simple to make and they freeze beautifully in their tin if you want to have some always on hand. The cardamom in the cinnamon sugar is lovely.

  • Astrid5555 on January 02, 2016

    These are senational! Made only half a recipe but still ended up with 12 buns in my regular muffin tin, which were a perfect size for an afternoon sugar craving. A really great alternative to yeasted cinnamon buns which, as mentioned by Zosia already, are ready within the hour with very little actual hands-on time involved.

  • Zosia on November 06, 2015

    These are a fantastic alternative to yeast-raised buns providing almost immediate gratification if the craving for a cinnamon bun strikes (only about 1 hour start to finish with almost half of it baking time). The biscuit-like dough was very tender and the bun was nicely spiced and not overly sweet. I rolled the dough into a 52cm x 40cm rectangle which created rolls that fit perfectly into the muffin tin. I used the weights and metric measurements but noticed a few conversion errors in my North American edition of the book, noted separately.

  • Zosia on November 06, 2015

    errata in the North American edition: 560g all-purpose flour is far more than 1-1/2 cups; dough thickness of 5mm is more than 1/8".

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