Matt Stone’s Cinnamon & Wattleseed Fika Buns

Ask any baker what separates a good bake from a great one and they’ll often point to moisture. A little steam at the right moment can help dough rise more effectively, creating lighter textures, better colour and beautifully golden crusts.

That’s the thinking behind Electrolux’s new range of steam ovens, which introduces light steam during baking to help achieve professional-quality results at home. These cinnamon buns from award-winning chef Matt Stone are a perfect example, emerging soft, fluffy and irresistibly glossy.

So, What Exactly Is a Steam Oven?

For years, steam ovens were largely confined to professional kitchens. Today, they’re becoming one of the most sought-after appliances for home cooks, thanks to their ability to improve texture, flavour and consistency across a wide range of dishes. Unlike conventional ovens, which rely solely on dry heat, steam ovens can introduce moisture when it’s beneficial to the dish. That means bread with better rise and crust, cakes that stay moist for longer and roasts that remain succulent on the inside while developing colour on the outside.

“Steam gives you precision without pressure,” said Stone, who teamed up with Electrolux on the development of their latest range. “You can achieve crisp skin on duck, tender greens and soft, delicate desserts — all from the same oven.”

And in Electrolux’s case, these cutting-edge, Swedish-designed steam ovens also come with over one hundred assisted cooking programs (with a smart app where you can search and save recipes, then send them straight to your oven) as well as steam-assisted cleaning functions that make keeping it in good nick a breeze. Yep, the future is here.

Keen to add one to your kitchen? The best place to start is with this oven finder quiz, which will match you to the right one.

Matt Stone’s Cinnamon & Wattleseed Fika Buns

Prep time: 35–45 minutes
Cook time: 22 minutes
Rising/proving time: 45 minutes
Total time: Approximately 2 hours
Serves: 12

There’s something deeply satisfying about pulling a tray of golden, pillowy cinnamon buns from the oven, especially when you’re baking for a crowd. This recipe from chef Matt Stone delivers exactly that: soft centres, caramelised edges and a generous layer of cream cheese frosting. It’s also a reminder that great baking isn’t about complicated techniques. With the right tools, achieving bakery-worthy results at home can be surprisingly straightforward.

“Nothing says fika like a warm cinnamon bun. For this version, we’re adding a little native twist with wattleseed, which brings a subtle roasted coffee and chocolate note that works beautifully with the spice,” said Stone.

“We’ll bake them in our Electrolux steam oven so they stay super soft and fluffy, then finish with a simple cream cheese frosting while they’re still warm.”

Ingredients

Buns

1 tbsp dried yeast
350ml milk, room temperature
150g caster sugar
700g plain flour
Large pinch salt
1 egg
2 egg yolks
150g unsalted butter, diced and softened

Filling

125g unsalted butter, softened
200g brown sugar
1 heaped tbsp cinnamon powder
1 heaped tbsp ground wattleseed
Seeds from 1 vanilla pod
Pinch salt

Frosting

150g cream cheese
60g unsalted butter
1 cup icing sugar
Milk (to loosen)
Zest of 1 orange

Method

1. Combine the yeast, sugar and milk in the bowl of an electric mixer. Give it a quick swirl to start dissolving the sugar and activating the yeast.
2. Add the flour, salt, egg and yolks. Using the dough hook, mix on low speed for about 5 minutes. Slowly add the butter in four stages, mixing well each time. The dough will be quite sticky.
3. Lightly flour the bench and turn the dough out. Gently fold and work the dough until smooth. Lightly oil a bowl, place the dough inside and cover with a damp towel. Leave to prove for about 45 minutes, or until doubled in size.
4. For the filling, place all ingredients in a bowl and mix until smooth.
5. Lightly oil a 20cm x 30cm slice tray. Flour the bench again and gently tip the dough out. Roll into a rectangle roughly 25cm x 60cm.
6. Spread the filling evenly over the dough, leaving a small border around the edges. Starting from the long side, roll the dough tightly to enclose the filling.
7. Trim the ends slightly, then cut into 12 even pieces. Arrange neatly in the tray. Cover with a damp towel and allow to prove again until puffed.
8. Bake using the Electrolux steam oven on Low Steam, 180 degrees for 22 minutes.
9. To make the frosting, place the butter and cream cheese in the bowl of an electric mixer and beat until smooth.
10. Add the icing sugar and mix until combined. Stir through the orange zest and a small splash of milk until you reach the desired consistency.
11. Spread over the warm buns.

Our Sitchu editors work hard to deliver you the best products, events and venues that we hope you will love and each one is selected independently. Sitchu may receive an affiliate commission when you follow some links.

Writer

Claire Logan

1 July 2026

Claire is a Perth-based writer with a keen eye for discovering what's good across her city and beyond. Whether putting locals onto the hottest new wine bar, helping travellers uncover Western Australia's underrated gems or gushing about the coolest fashion labels of the season, she's never short of a good recommendation. Away from the laptop, you'll find her filling up on bread and butter with a good dirty martini in hand.