Soft Buns with Cinnamon & California Prunes

As soon as I read “sweet buns” in a recipe, I think about afternoon snacks! I loved preparing these buns and enriching them with soft California Prunes and a spoonful of cinnamon: healthy and tasty – a truly dynamic and delicious combination!

Makes: 10Prep Time: 30 minutesCook Time: 20 minutes + 160 rising time


  • 460g of Manitoba flour
  • 65g of caster sugar
  • 3g of cinnamon powder
  • 7g dehydrated brewer's yeast
  • 280g of fresh whole milk
  • Butter (at room temperature) 45g
  • 1 medium eggs (50g)
  • 7g of salt 7g
  • 130g of California Prunes
  • 1 egg wash to brush


1. In the bowl of a food processor fitted with a hook, put the flour, sugar, baking powder and cinnamon. Pour the milk into a jug, add the egg and beat with the tines of a fork to break it.
2. Turn on the planetary mixer and pour the mixture into the bowl, working everything until the ingredients are twisted around the hook and detached from the walls of the bowl.
3. Incorporate the butter 2-3 flakes at a time, alternating it with the salt. Before adding more butter, let the mixture absorb the one previously added. Keep doing this until you have it all incorporated. Once the mixture is well strung again, add the California Prunes (cut into small pieces).
4. Knead for a few more minutes and once well incorporated into the dough, transfer everything to a work surface, form a sphere and leave it to rise for 2 hours in a well-greased bowl.
5. After the rising time has passed, divide the dough into 10 equal parts, approximately 100 g each. Shape your sandwiches, put them on a dripping pan, lined with baking paper, and put them back to rise for another 40 minutes in the off oven.
6. Once ready, brush the surface of the sandwiches with egg wash and bake them at 180°C for about 20 minutes.
7. Your soft buns with cinnamon and California Prunes are ready!


Sonia Peronaci