Cinnamon buns
These spiced, delicate rolls are perfect for dipping in coffee or hot chocolate. You can make them the night before and refrigerate them overnight in a well-sealed tin, just make sure to bring them to room temperature before baking.
SERVES
12
PEOPLE
PREP TIME
120
MINUTES
COOKING TIME
25
MINUTES
Ingredients
For the dough:
200ml milk, warmed
100g butter, melted
150g plain flour
100g wholemeal flour
250g strong white flour
1½ tsp fast acting yeast
4 tsp golden caster sugar
2 eggs, lightly beaten
dash of sunflower oil
For the filling:
75g butter
30g golden caster sugar
30g muscovado sugar
100g pecan nuts, finely chopped
For the glaze:
60g icing sugar
1 tbsp cream cheese, softened
½ tbsp butter, softened
½ tsp vanilla extract
Method
Stir the melted butter into the warm milk and set aside.
Stir the flours, yeast and caster sugar together until combined. Make a well in the centre and add in the eggs and milk mixture. Bring the dry ingredients into the well and stir everything until combined and a sticky dough has formed.
Lightly oil a clean surface. Tip your dough onto the oiled surface and knead until the dough becomes less sticky and smooth.
Place into an oiled bowl and cover the top. Keep in a warm place for about an hour until it doubles in size.
While your dough is rising you can make the filling by mixing all of the ingredients together. Grease a baking tin or dish with deep sides.
Knock back or roughly knead the dough to take out the largest of the bubbles and then gently shape it into a flat rectangle. Spread the filling on top. With the longest edge closest to you, roll the dough into a cylinder. Cut cylinder into about 12 even slices.
Fit the slices into the greased tin and cover with a damp tea towel. Set aside to allow them to rise again for about half an hour. Preheat your oven to 200°C.
Bake for about 25 minutes until the buns have risen and are golden on top.
Beat together the ingredients for the glaze and spread over the buns while still warm.
