Paris Recipes

Cinnamon Buns

By on 23.11.14

This is the recipe I have been making for years, but somehow I never posted it here. Before I knew I could make these things myself (before I really got into baking at home), I used to eat them during every trip to the US or Canada. Preferably as breakfast or afternoon snack. I prefer the buns slightly warm -fresh out of the oven or the next day heated up- without the thick layer of frosting. I just don’t like frostings that much, also the reason why I dislike most cupcakes.

I made these buns on a early Sunday morning. They were done around lunch time. I would say my flatmate is a pretty lucky guy lol! Almost every weekend there are some freshly baked goods waiting to be eaten.


The recipe can be found here. I made half the recipe and used less sugar for the filling this time, therefore they were not really sweet. If you want the real deal, just use the regular amount of sugar that is stated in the recipe 😉 Also, the recipe mentions a bread machine.. I knead it by hand, as I don’t have any kitchen robots here. I leave it covered in a bowl to rise for an hour in a warm spot. I roll it out, cut it and place it in my baking tin to rise for another 45 min or so. (also covered with plastic wrap).


A couple weeks ago…  uhm actually almost a month ago already -time really flies super fast- there was Salon Du Chocolat. My colleague Suguru was a contestant in the Relais Desserts Charles Proust Trophy, he didn’t win but he did a great job! By the way, the theme was “Dali and his works”. I’d like to be able to make a showpiece and enter a contest too, one day. 🙂


Gail Ho
Mahé, Seychelles

Hello! My name is Gail, I'm a pastry chef currently working in Seychelles. I've studied industrial design engineering and the french art of pâtisserie in Paris. I've been working in Amsterdam, Paris, Biarritz and now in Seychelles.