Once you taste one you just cannot stop!
Prep time 15min plus resting time
Cook time 20min
Makes 12
500g strong white bread flour, plus extra for dusting
7g fast-action dried yeast
1 tsp ground cinnamon
50g golden caster sugar
1tsp salt
200ml warm milk
2 eggs
100g butter, softened and diced, plus extra for the tin
For the filling
150g light brown soft sugar
2 tbsp ground cinnamon
125g butter, at room temperature
For the icing, optional
50g icing sugar
Place all the ingredients for the dough into a bowl, apart from the butter. Stir together until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Then add the diced butter and knead by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and then beat in the butter to form a thick paste.
Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the butter mixture so it’s completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. Chill the dough again for another 30 mins.
Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log and using a sharp knife cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for an 1 hr.
Cook at 200C/180C for 20 mins or until deep golden brown. Mix the icing sugar with enough water to make a paste then drizzle over the cooled buns.