Cinnamon Buns

We met Chef Craig when he came to the farm for a tour. He is an extremely talented chef and is passionate about local and quality foods! Craig created this recipe and it has quickly become a family favourite around the farm. Boiling the raisons in spices makes your kitchen smell heavenly and his Not-Too-Sweet Cream Cheese Frosting is drool worthy!

“Cinnamon buns are one of my all-time favourite sweet treats to bake on the weekend for my family. Not overly sweet, just the right amount of raisins, and a soft, fluffy bun thanks to the use of milk instead of water in the dough. Don’t be intimidated by the number of steps, the end result is entirely worth it.”

Chef Craig Scherer

Cinnamon Buns
Print Recipe
Cinnamon Buns
Print Recipe
Boiled Raisins
  • 1 Cup Raisins
  • 2 Cups Water
  • 1/4 Tsp Ground Ginger
  • 1 Tsp Ground Cinnamon
  • 1 Clove Pod Optional
  • 1/4 Tsp Fresh Grated Nutmeg
  • Pinch Kosher Salt
  • 2 1/2 Cups All-Purpose Flour
  • 1/2 Cup Whole Wheat Flour
  • 1 Pkg Quick Rise Yeast (8 grams)
  • 2 Whole Eggs
  • 3/4 Cup Donia Farms 3.25% Grass-Fed Milk
  • 1/4 Cup Granulated Sugar
  • 1 Cup Brown Sugar
  • 1 Tsp Molasses (Skip this step if you have darker brown sugar)
  • Pinch Koser Salt
  • 1 Tsp cinnamon
  • 1 Cup Donia Farms Sea Salted Butter Softened
Not-Too-Sweet Cream Cheese Frosting
  • 6 Oz Cream Cheese Softened
  • 1 1/2 Oz Donia Farms Sea Salted Butter
  • 1 Tbsp Donia Farms 3.25% Grass-Fed Milk
  • 1/2 Cup Icing Sugar
  • 1 Tsp Vanilla Extract OR 1/2 Vanilla Bean Pod, Scraped Out
Prepare the Boiled Raisins
  1. In a small pot, add all boiled raisin ingredients, mix and bring to a boil. Reduce heat and simmer for about 10 minutes. Remove from heat and let the raisins cool completely in the pot and liquid.
Prepare the Dough
  1. Warm milk in a pan over medium heat. The milk should be warm like a bath, if it is too hot to put your finger in, it will kill your yeast.
  2. Pour the warm milk into a large mixing bowl, add in the yeast, sugar, salt and eggs. Whisk together well.
  3. Add the flours into the wet mixture and mix together with a wooden spoon until It starts to come together and form a ball.
  4. Transfer the dough to your stand mixer with a dough hook attachment, and knead on medium speed (I use #4 on my mixer) for 6-8 minutes. As you knead, sprinkle a bit of flour around the bowl edges if it is sticking. You might have to do this a few times, not to worry.
  5. In a medium sized bowl, use a small amount of oil and coat the whole bowl. Place the dough into the bowl, wrap tightly with plastic, and cover with tea towel. Let it proof for 90 minutes or until doubled in size. (chef tip: if it isn’t warm in your kitchen, preheat your oven on the lowest setting, turn your oven off, put the oven light on, and pop your dough in there to proof.)
Prepare the Filling
  1. In a bowl add the salt, sugar, cinnamon and salt.
  2. Drain cooled raisins and add them to the bowl, mix together well and set aside.
Roll Out Dough
  1. When the dough is finished proofing, turn out onto a lightly floured work surface. Using a rolling pin, roll out your dough into a rectangle (about 18-20’’ long by 8-10’’ wide)
  2. Take three quarters of the softened butter and spread it out all over the dough using a spatula or a butter knife. Don’t cheap out here, it is very important at the end result.
  3. Sprinkle the sugar and raisin mixture evenly over the buttered dough.
  4. Dab the remaining butter all over the sugar in little pads.
  5. Starting at the shorter edge of the dough, roll into a log shape, keeping it tightly as you can.
  6. Grease a 9”X13” baking dish
  7. Trim any uneven ends from your roll and discard. Using a serrated knife, cut your cinnamon buns about 1” in size, and place, with a bit of space between, into your buttered dish.
  8. Cover with plastic wrap and place in a warm spot for another 30 min proof.
  9. Preheat your oven to 350F, and then bake the cinnamon buns for 15-18 mins until slightly golden around the edges.
  10. Allow to cool in the baking dish before frosting.
Make the Frosting
  1. In stand mixer fitted with the paddle attachment, whip the cream cheese and butter on medium-high until light a fluffy.
  2. After about 2 minutes, add the icing sugar, vanilla and milk, and mix on low until the sugar is incorporated.
  3. Turn the speed to high and whip for an additional 30 seconds.
  4. Using a spatula or butter knife, spread the frosting over the cooled buns, being as liberal as you choose.
  5. Once frosted, cut and enjoy! Don’t forget to tag us and show us your cinnamon bun creations. @doniafarms #doniakitchen @chefcraigscherer

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