Inn On The Twenty’s Icewine Cinnamon Buns

Recipe for Icewine Cinnamon Buns

Indulge in the ultimate winter treat – a warm, gooey cinnamon bun with a twist! Elevating the ordinary, Inn On The Twenty‘s Pastry Chef Clyde Pereira, adds an infusion of liquid gold also know as Icewine! 

Big, fluffy, soft and absolutely delicious with an Icewine infused filling and icing, once you taste this exceptional recipe, there’s no turning back!

Icewine Cinnamon Buns

Yields 10 – 12 buns

Ingredients for dough:

2  ¾ cup All-purpose flour
¼ cup Sugar 
½ tsp Salt 
¾ cup Milk 
3 tbsp Butter 
1 packet Instant Yeast 
1 large Egg                      

Ingredients for filling:

3 tbsp Butter
1/3 cup Brown sugar
1 tbsp Ground cinnamon
1 tbsp Icewine               

Ingredients for icing:

½ cup Butter  
3 cup Icing sugar         
1tsp Vanilla 
1 tbsp Icewine      
½ cup Milk


  1. Melt butter and keep aside.
  2. Warm the milk to the touch and add the yeast. Mix until yeast is dissolved.
  3. Mix all the dry ingredient in a large bowl.
  4. Add all the liquid ingredients to the dry and mix until a smooth dough forms, you can also use a stand mixer to make it easier.
  5. Transfer the dough to floured surface and knead for 3 to 5 minutes until the dough is soft and smooth.
  6. Place the dough in a greased bowl and cover with a damp towel. Keep it in a warm place until it has doubled in size.
  7. Once the dough has risen, roll out the dough on a floured surface to form a rectangle.
  8. For the filing, melt the butter and add the Icewine to it. Spread the butter on the rectangle dough with a pastry brush.
  9. Sprinkle brown sugar on it and dust with cinnamon.
  10. Roll the dough up to make a log and cut into 10 – 12 portions.
  11. Place them on a baking tray or in a cake pan.
  12. Cover the pan or tray with a damp towel and let the dough rise again.
  13. Bake in a 375˚F degree oven until golden brown.
  14. Take the buns out of oven and let it cool.

Method for icing:

  1. Cream butter and icing sugar together.
  2. Add vanilla and Icewine and mix together.
  3. Add milk and stir in until a softened icing is achieved.
  4. Spread icing on cooled cinnamon buns and serve.


You can adjust the consistency of the icing to what you prefer by adding more or less milk.

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