You got it, Ashley! Let’s go all in on a long-form version of the Cumin Cheese Buns—the kind of recipe that walks you through every cozy step, just like grandma would. 🧡 Perfect for your blog, a Facebook post, or even voice-over for a video. Here’s your detailed, full-bodied version:
🧀✨ Fluffy Cumin Cheese Buns (From Scratch)
Warm, golden, cheesy buns with the rich aroma of toasted cumin… these are the kinds of savory snacks you just can’t stop nibbling on! Whether served fresh out of the oven with a bowl of soup, alongside eggs at breakfast, or tucked into a lunchbox, these cumin cheese buns will bring flavor and comfort every time.
This is a recipe I’ve refined to be soft and fluffy on the inside, golden and slightly crisp on the outside, with just the right balance of cheese and spice. And the best part? You don’t need a mixer—just your hands, a bowl, and a love for baking.
📝 Ingredients:
Dry:
3 ½ cups (440g) all-purpose flour
2 tsp instant dry yeast
1 tsp sugar (to feed the yeast)
1 tsp salt
1 tsp whole cumin seeds (or ½ tsp ground cumin for deeper flavor)
Optional: ½ tsp smoked paprika or chili flakes for a spicier version
Wet:
1 cup (240ml) warm milk (not hot—about 110°F or 43°C)
1 large egg, room temperature
2 tbsp olive oil or melted unsalted butter
Add-ins:
1 ½ cups (150g) shredded cheese (cheddar, gouda, mozzarella, or a blend)
Optional: 1 tbsp chopped fresh parsley or thyme (for herb flavor)
