Cinnamon Buns

Serves 4

Time 2 hours 30 minutes

Ingredients

250ml warm full cream milk (about 40°C)

7g instant yeast

50g caster sugar

1 egg

60g unsalted butter, melted

450g plain flour

½ tsp sea salt

Olive oil, for greasing

Filling

100g unsalted butter, softened

120g light brown sugar

2 tbsp ground cinnamon

Icing

200g icing sugar

4 tbsp cream cheese, softened

2 tbsp milk

1 tsp vanilla extract

Method

In a large bowl, combine the warm full cream milk, yeast and 1 tsp of the caster sugar. Leave for 5–10 minutes until foamy. Add the remaining caster sugar, egg and melted butter, then mix in the flour and salt until a dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a mixer with a dough hook for 6 minutes. Place in a lightly oiled bowl, cover with a clean tea towel and leave to rise in a warm spot for 1 hour, or until doubled in size.

Meanwhile, mix the softened butter, brown sugar and ground cinnamon together to make the filling.

Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 30cm × 40cm. Spread the cinnamon butter evenly over the surface, then roll up tightly from the long edge. Slice into 8 even pieces.

Arrange the rolls, cut-side up, in a lightly oiled 20cm × 30cm baking dish, leaving a little space between each. Cover loosely with a tea towel and let rise again for 30 minutes while you preheat the oven to 180°C (fan).

Bake uncovered for 20–25 minutes, or until golden brown and risen. Leave to cool for 10 minutes.

To make the icing, whisk together the icing sugar, cream cheese, milk and vanilla until smooth. Drizzle over the warm rolls before serving.