With just the right amount of fruit and spice, these Thermomix Cinnamon Finger Buns will become one of your favourite snacks!
I've been making this Finger Bun recipe from Thermomumma for ages now and the boys just LOVE eating one of these fresh from the oven. I've made a couple of modifications to the recipe (as I just can't resist doing!) to turn these into Cinnamon and Sultana Finger Buns which taste just like the store bought Hot Cross Buns.
You will love:
Quick preparation time - you will only need to spend 10 minutes working with the ingredients to make these finger buns.
Budget friendly - save money by making these finger buns at home instead of buying from the bakery or supermarket.
Freezer friendly - once baked, these finger buns can be frozen for up to three months when stored in a freezer safe bag or container.
Ingredients
Please note you will find a full list of ingredients plus the method in the recipe card below.
- Water - you will need to use lukewarm water.
- Yeast - we use instant dried yeast.
- Bakers Flour - this can be substituted with plain flour if needed.
- Cinnamon
- Milk Powder
- Bread Improver - you can omit this if you prefer.
- Caster sugar
- Butter
- Sultanas - substitute with raisins or currants if you wish.
How to Make Cinnamon Finger Buns in a Thermomix:
Step 1. Place all of the ingredients, except for the sultanas, in your Thermomix bowl and mix to combine.
Step 2. Knead the mixture.
Step 3. Add the sultanas and knead again.
Step 4. Rest the dough.
Step 5. Divide the dough into 12 balls and place into mini loaf pan.
Step 6. Rest the dough.
Step 7. Bake until golden and cooked through.
Recipe Hints and Tips
To make life easier, I add the sultanas to the dough and knead them through for a couple of minutes, however if you prefer to have the sultanas kept whole (they do break up a little when kneading in the theme) then simply knead them through by hand before letting the dough rest.
These Thermomix Cinnamon Finger Buns are freezer friendly too and I just pop one frozen into our kids lunchbox and it's defrosted and ready to eat by morning tea time.
I also use two silicon mini loaf tins (purchased from Kmart) to make these Finger Buns in, however you can also cook these on a baking tray too.
You can also glaze these Finger Buns while they are still warm. Combine 1 tablespoon of Apricot Jam with 2 tablespoons of water and heat in the microwave for 30 seconds. Stir with a fork to combine the ingredients and then use a pastry brush to apply the glaze to the finger buns.
FAQ
Store in an airtight container and consume within three days.H
It is essential to store yeast in an airtight container. We recommend storing in the freezer and using as needed.
You may also enjoy these recipes:
- Thermomix Scones
- Thermomix Weet-Bix Slice
- Milo Biscuits
- Thermomix Smartie Biscuits
- Thermomix Apple and Cinnamon Muffins
Thermomix Cinnamon Finger Buns
Ingredients
- 275 grams water lukewarm
- 5 teaspoon yeast
- 575 grams bakers flour
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 tablespoon milk powder
- 2 teaspoon bread improver
- 40 grams caster sugar
- 50 grams butter softened
- 150 grams sultanas
Instructions
- Place the water, yeast, bakers flour, cinnamon, salt, milk powder, bread improver, caster sugar and butter into your Thermomix bowl and mix for 30 seconds on Speed 4 to combine.
- Knead the mixture for 6 minutes.
- Add the sultanas and knead for a further 3 minutes.
- Transfer the dough into a large oiled bowl or Thermomat and let it rest for 15 minutes.
- Punch down the dough and divide it into 12 and roll to form the buns - you can also use a silicon mini loaf pan to do this.
- Cover the cinnamon finger buns and allow them to rest for one hour or until they have risen approximately 50% in volume.
- Preheat your oven to 180 degrees and bake for 18 minutes or until they are golden brown on top.
Notes
Nutrition
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