Air-fried milk tart-inspired cinnamon buns

6 servings Prep: 20 mins, Cooking: 20 mins, Chill/rest/proof: 1 hr
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Using a "magic" two-ingredient dough, these small-batch mini milk tart-filled and -topped cinnamon buns couldn't be easier or more delicious to make. The recipe makes 6 mini cinnamon buns which feed three generously.

By Bianca Jones February 23 2023
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Ingredients (17)

Milk tart filling
1 cup full cream milk
1 tbsp butter
1 cinnamon stick — plus ¼ teaspoon ground cinnamon
1/4 tsp ground nutmeg
1 tbsp cake flour
1 tbsp cornflour
1 tbsp custard powder
50 g sugar
1 tsp vanilla essence
1 large egg
1 cup plus 1 tbsp self-raising flour
1/2 cup vanilla custard flavoured yoghurt — or any yoghurt of choice
Cinnamon spread
2 tbsp butter — softened
1 tbsp treacle sugar
1 tsp ground cinnamon
Optional extras
butter — melted, for glazing
cinnamon sugar — for sprinkling
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Milk tart filling

Place a small saucepan over medium heat, and add milk, butter, cinnamon and nutmeg. Heat until scalding point and remove from the heat.

In another bowl, mix together flour, corn flour, custard powder, salt, sugar and vanilla. Whisk in the egg. Gently pour over the prepared milk, whisking continually. Pour the mixture back into the saucepan, making sure there are no lumps.

Return the pan back to the stove and keep stirring constantly until the mixture starts to bubble.

Cook for about 3 minutes, or until the mixture thickens. Remove from the heat, pour mixture into a glass bowl, cover with clingfilm (ensuring the clingfilm sits directly on top of the prepared milk tart filling), and allow to cool completely before placing in the fridge to set for about an hour or so.


Add the self-raising flour and yoghurt to a mixing bowl and mix until well combined.

Lightly flour a kitchen surface and transfer the dough on top. Gently knead it several times, and then allow it to rest covered for about 5 minutes before rolling out into a large rectangular shape, around 1.5cm in thickness.

Mix the softened butter with the sugar and cinnamon and spread evenly on the surface of the dough.

Remove the milk tart mixture from the fridge and blitz in a blender until smooth.

Top the dough with a thin layer of the cooled milk tart filling and roll into a long dough log.

Cut into six small rounds, place on a greased baking tray and air-fry at 180°C for 8 minutes, followed by 160°C for 8–10 minutes or until nicely golden and cooked through.

Allow to cool slightly, top with a generous amount of leftover milk tart filling, and sprinkle with cinnamon sugar. Enjoy!


If the dough is too thick, slowly add more yoghurt; if the dough is too thin, slowly add more flour.

For the best results, allow the milk tart filling to chill overnight before blitzing until silky and smooth.

Be sure to use salted butter, or add a pinch of salt when making the milk tart filling for an added flavour pop!

If you don’t have self-raising flour, mix 2 tsp baking powder with 1 cup of flour and a pinch of salt.


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