Giant cinnamon bun – a dream of yeast dough and cinnamon

The giant cinnamon bun is the big brother of the small coffee table version.

The giant cinnamon bun is perfect for all lovers of the small version. From the workload, it does not make much difference, but the giant cinnamon bun makes the afternoon and the coffee table a bit different.

I focused mainly in this version to the other appearance. I’ve done before a small version with pecans, which can be found here. It’s really quite a different picture if you do something in small or large. One or the other does not like the small buns, while others just prefer this.

I have chosen deliberately a giant cinnamon bun. This delicious, juicy pastry is not only good in a small version.

Riesen-Zimtschnecke 10

Giant cinnamon bun - a dream of yeast dough and cinnamon

You don't need to make small cinnamon buns, even in the large version it tastes.
Menüfolge Cake
Länder & Regionen US-American
Zubereitungszeit 25 Minuten
Kochzeit 20 Minuten
Gesamtzeit 47 Minuten
Portionen 1 Cake (30 cm Ø)


For the Dough:

  • 125 ml Water
  • 125 ml Milk
  • 1 Cube Yeast - fresh
  • 500 g Flour
  • 75 g Sugar
  • 1 Tsp. Salt
  • 75 g Butter - room temperature
  • 1 Pcs. Egg

For the Filling:

  • 75 g Butter
  • 2 Tsp. Cinnamon
  • 75 g Sugar

For the Icing:

  • 75 g Icing Sugar*
  • 10 ml Milch
  • 15 ml Maple Syrup



  1. Warm water and milk lukewarm and dissolve the yeast in it. Mix flour, salt and sugar in a bowl. Give yeast milk, butter and egg to it and knead to a smooth dough. Rise covered for about 20 minutes.
  2. Put the dough on a floured surface and roll to a rectangle (about 40 x 50 cm).


  1. Melt the butter, mix cinnamon and sugar.
  2. Brush the dough with the butter and sprinkle cinnamon-sugar on it.
  3. Cut the dough into 3-4 cm wide strips.
  4. Rolling a dough strip into a swirl and put in the center of a greased springform pan or pizza tray (30 cm Ø). The remaining strips lay succession around.
  5. Let rise again about 10 minutes and bake in a preheated oven at 200°C for about 20 minutes. Remove and let cool.


  1. Mix icing sugar, milk and maple syrup to form a smooth glaze and spread it on the cinnamon bun.

Cherry Shortbread Pie

It’s still cherry season, so start the next cherry pie. A delicious cherry shortbread pie.

Cherries are still everywhere around in the shops and in the markets, just waiting to be made into a delicious cake. Today, I give you the recipe for a great cherry shortbread pie therefore without much text.

The preparation of the cake is actually again very simple, but the result was amazing. A super juicy cherry pie with crispy bottom and crumble. What do you want more in summer? More Cherries in a cake is not possible, so ran to the oven, bake it and have fun.



Cherry Shortbread Pie

Cherries are simply delicious, and in the cherry season it makes sense to work just on those red things to great cakes.
Menüfolge Cake
Zubereitungszeit 20 Minuten
Kochzeit 1 Stunde
Gesamtzeit 2 Stunden 20 Minuten
Portionen 16 Pieces
Kalorien 222 kcal


For the Dough:

  • 150 g Butter - soft
  • 75 g Sugar
  • 25 g brown Sugar*
  • 275 g Flour
  • 1 Pinch Salt

For the Filling:

  • 500 g Cherries
  • 300 g Sour Cherry Jam
  • 2 Tbsp. Cornstarch
  • Icing Sugar* - for dusting



  1. Scale the butter with the sugar, flour and salt in a bowl and knead into a shortcrust pastry.
  2. Press 2/3 of the shortbread dough in a greased, floured baking tin (26 cm Ø) as the base and sides. Use a fork to prick several times, cover with baking paper and distribute peas on it (or other legumes or special ceramic or metal balls) and bake in preheated oven at 175°C top/bottom heat to bake about 10 minutes blind.
  3. Remove the shortbread from the oven, remove peas and baking paper and bake another 5 minutes.


  1. Wash, halve and remove stone from the cherries. Mix the cherries with jam and starch. Distribute cherry mass on the cake and spread the remaining batter in sprinkles on it.
  2. Bake the cake 40-45 minutes. If the margin is too dark, cover with aluminum foil.
  3. Take the pie out of the oven, let cool and sprinkle with powdered sugar before serving.