These are a lot easier than you think and easily adaptable to fill with your own choice of flavours. You could try adding dried or fresh fruit or chocolate/toffee chips. And experiment with the spices/flavours in the roll.
You will need:
For the Buns:
200ml Milk
50g Sugar
14g Quick Action Yeast – this sometimes comes in 7g sachets.
60g Butter – melted.
1 Large Egg
1 Large Egg Yolk – you can freeze the Egg White to use later.
370g Bread Flour
For the Filling:
60g Butter – melted.
25g Cinnamon
125g Dark Brown Sugar
For the Icing
100g Icing Sugar
What to do.
Heat the Milk until warm. If you have a food probe/ thermometer, about 45°C would be perfect!
Sprinkle over the Sugar and the Yeast and leave to sit for 5 minutes.
Transfer to a large bowl and add the melted Butter, Egg, and Egg Yolk. Mix until totally combined.
Add in the Bread Flour and stir to combine.
Then mix using a food mixer (with dough hook if you have one) for 10 minutes. If you don’t have a mixer, you can knead the dough (again, about 10 minutes) on a floured surface until it is soft and not too sticky.
Shape the dough into a ball and place in the bowl. Cover with cling film and leave (ideally somewhere a little warm) for an hour. The dough should have doubled in size.
Turn out the dough onto a floured surface and roll into a rectangle. Minimum 25cm by 35cm ideally.
Brush the Melted Butter onto the rolled-out dough. The sprinkle evenly with the Cinnamon, then the Brown Sugar. Press gently with your hands to help stick sugar and cinnamon into the butter.
Roll the filled dough up – starting from one of the short edges. Finish rolling so the join is at the bottom of the roll, then you are ready to cut. You can cut the ends to make a neat edge (be sure to bake them separately though! Then cut the long roll into 9. I like to divide by 3 first, then cut each third into 3. This way gives a better chance of the rolls all being the same size.
Place the rolls, spiral facing upwards into a 9” square cake tin and cover. Again, leave to rise for an hour.
Remove the cover and bake, in a preheated oven (160°C Fan or 170°C) for 20 minutes. You will want the top to be a lovely light brown colour to ensure you don’t overbake. Cool for 15 minutes.
Dissolve the Icing Sugar in just enough warm water to make it a thick, but pourable, consistency. Drizzle over the warm buns.
Leave to cool.
Enjoy!
By Debbie Dickinson The Little Lavinia Bakery