40. Cinnamon sticky buns

Recipe adapted from Easy cakes & cookies.
150ml milk
500-600g strong white/bread flour
1 x 7g sachet easy blend dried yeast 
a large pinch of salt
50g granulated sugar
2 eggs, lightly beaten
75g unsalted butter, at room temperature 
250g icing sugar
For the filling
100g unsalted butter, at room temperature
100g light brown soft sugar
3 teaspoons ground cinnamon
75g pecan pieces
a 23 x 30cm/9 x 12in baking tin, greased

Heat the milk in a small saucepan until hot but not boiling. Sift 500g of the flour into a large mixing bowl and stir in the yeast, salt and sugar. Make a hole like a well in the middle and pour in the warm milk, eggs and butter. Stir until mixed.

Knead the dough until it is silky smooth and elastic – about 5 minutes – and you may need to add more flour is the dough is too sticky. Shape the dough into a neat ball again. Wash and dry the mixing bowl and sit the dough back in it. Cover tightly with clingfilm/plastic wrap and leave in a warm place until the dough has doubled in size. This will take about an hour and half.

This was only the second time I’d ever worked with yeast but I know it’s quite sensitive. It was 27°C the day I made this so I’m not too sure if my idea of a warm place was too warm but the dough seemed to rise in the expected time. 

To make the filling, put the butter, sugar, cinnamon and pecans (I chopped mine) in a bowl. Beat with a wooden spoon until mixed.

Tip the dough onto a floured work surface and knead lightly for 1 minute. Roll and press it into a rectangle about 30 x 50cm/12 x 20inches, with the long side nearest you. Spread the filling over the dough, leaver a border of about 1cm around the edges. I now realise it’s better if you leave a border along the long sides only or else the two ends of your roll have no filling. 

Roll the dough up evenly and firmly, but not too tight. Cut into 12 slices and place cut-side up in the baking tin. Cover the baking tin and leave in a warm place for 30 minutes or until risen. Mine didn’t rise here as much as the initial rise.

Preheat the oven to 180°C (350°F) Gas 4. Bake for 30-35 minutes until golden brown. Remove the tin from the oven and leave it to cool completely.

Sift the icing sugar into a bowl and gradually stir in enough water to make a smooth icing. Using a spoon, drizzle the icing over the buns. Leave to set before tipping them out of the tin and pulling them apart, to serve. 

I think I over baked mine slightly. They were golden after about 20 minutes but I was convinced they couldn’t be baked through. I will take them out earlier next time. They were still so so delicious! I didn’t wait for them to cool completely, who waits? The next day I put one in the microwave for about 20-30 seconds and it was magical. 
Harleigh Reid
Harleigh Reid

I write about food and eat a lot.

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