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Fluffy cinnamon buns from the cast iron pan

Fluffy cinnamon buns from the cast iron pan | ORYOKI Blog

The origin of cinnamon rolls is not entirely known, but it is believed to have its roots in Sweden. Since the early 20th century, they have been baked there and have become a popular pastry for the Swedish coffee break, known as "Fika." In Sweden, cinnamon rolls are traditionally served with coffee or tea under the name "Kanel snegl." Whether fresh from the oven, with sugar glaze, dusted with powdered sugar, or garnished with other toppings like nuts or chocolate - this beloved pastry comes in many variations.

Baking with cast iron

In recent years, sweet and cinnamon-flavored yeast rolls have become increasingly popular worldwide. In Japan, they are now served as a breakfast pastry or during tea ceremonies. Since cooking with cast-iron pans has a long tradition in Japan, cinnamon rolls are also often baked in cast-iron pans. Many Japanese prefer this method as it leads to even browning results and enhances the aroma of the cinnamon rolls. Cast iron inherently has excellent heat conductivity and retention, meaning it evenly distributes heat even at moderate temperatures, resulting in excellent baking outcomes. Additionally, cast iron is considered a durable material with a long lifespan, often passed down as a family heirloom. Many Japanese also appreciate how cast-iron pans develop a natural patina over time, enhancing their performance.

Recipe for moist cinnamon buns

No. of persons4 personsNo. of persons
Total Time180 minutesTotal Time
Level of difficultyeasyLevel of difficulty
DishDessert, SnackDish
Caloriesca. 400kcal per portionCalories
Kitchenware Kitchenware
Pan , Knife , Corrugated wood , Serving plate
Cinnamon buns from a cast iron pan
List of ingredients for the dough
400 g wheat flour
1 bag dry yeast
60 g sugar
180 ml lukewarm milk
70 g soft butter
1 egg
1 pinch of salt
Kochende Miss Oryoki
List of ingredients for the filling
70 g very soft butter
70 g brown sugar
1 tablespoon cinnamon
List of ingredients for the decoration
100 g Powdered sugar
some milk
Making cinnamon buns
Making cinnamon buns
Step 1

Mix the flour, sugar and yeast in a large mixing bowl and gradually add the lukewarm milk, soft butter, egg and a little salt. Now knead the dough for a few minutes until it becomes smooth and pulls away from the sides of the bowl. If the dough is still too firm, use 1-2 tablespoons more milk. Now leave the dough to rise in a warm place for about 45-60 minutes.

Step 2

Now place the dough on a lightly floured work surface and carefully knead the dough again. Now you can roll it out into a large rectangle.

Step 3

Brush the surface of the dough with softened butter and then sprinkle with brown sugar. Leave a small border around the sides.

Step 4

Now roll up the dough sheet from the bottom to the top. Then use a sharp knife to divide the roll into equal pieces - about 7-10 cm thick (depending on the height of your cast iron pan)

Step 5

Place the snails slightly apart from each other in a previously greased cast iron pan. Before placing the cast iron pan in the oven, leave the dough to rise again for approx. 30 minutes.

Step 6

In the meantime, preheat the oven to 180 degrees top/bottom heat. After 30 minutes, you can place the cinnamon buns in the oven for approx. 12-15 minutes. For a perfect degree of browning, keep an eye on the yeast rolls so that they don't get too brown or dry.

Step 7

For the icing topping, gradually mix the sieved powdered sugar with a little milk until smooth. More powdered sugar may be needed depending on how much icing you want to cover your cookies.

Tip: Fresh out of the oven with a sweet and cinnamon aroma, the rolls taste especially delightful. However, they also freeze well and can be quickly reheated if you're in a hurry.

Cast iron pans view in the store »
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