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Cinnamon and raisin swirl buns

Cinnamon and raisin swirl buns

Total Time
1 hr 10 min
40 min
30 min
These Scandi-style cinnamon-spiced buns are delicious served straight from the oven, or warmed in the microwave later down the line.


Skim milk

¾ cup(s), (180ml)

Reduced fat oil spread

2 tbs

Plain flour

2¼ cup(s), (335g), plus 10g extra for dusting

Ground cinnamon

¾ tsp

Caster sugar

1 tbs

Dry yeast

7 g


1 medium, lightly beaten

Oil spray

1 x 3 second spray(s)

Reduced fat oil spread

¼ cup(s), (60g)

Caster sugar

1½ tbs

Ground cinnamon

2 tsp

Vanilla bean extract, alcohol free

1 tsp


cup(s), (50g)


1 medium, lightly beaten

Demerara sugar

2 tsp


  1. Lightly spray 2 x 20cm round cake tins with oil and line base and sides with baking paper. Heat milk until just below boiling point. Add spread and stir until melted. Cool to lukewarm.
  2. Sift flour, cinnamon and ½ teaspoon salt into a large bowl. Stir in sugar and yeast, and make a well in the centre. Stir in egg and milk mixture to form a sticky dough.
  3. Dust a clean benchtop with extra flour. Turn dough onto the floured surface and knead for 5 minutes, or until smooth. Lightly spray the same clean, large bowl with oil. Return dough to the bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Turn dough onto the floured surface and knead again for about 5 minutes to knock out the air. Roll out to a 25cm x 35cm rectangle.
  4. To prepare filling, mix spread, sugar, cinnamon and vanilla in a bowl with a wooden spoon until well combined. Spread filling over dough and scatter with raisins. Starting from 1 long edge, roll up dough tightly. Cut into 12 slices and arrange, cut-side up, in prepared tins. Cover and leave to rise for 20-30 minutes.
  5. Meanwhile, preheat oven to 200°C. Brush buns lightly with beaten egg and sprinkle with demerara sugar. Bake for 20-25 minutes or until golden brown.


To Freeze: Buns will keep in an airtight container at room temperature for up to 2 days, or seal in reusable freezer bags or containers and freeze for up to 4 months. Defrost at room temperature and warm in the microwave to serve.