The Dough

• 500g strong white bread flour
• 7g dried yeast or 15g fresh yeast
• 1 tsp ground cinnamon
• 50g caster sugar
• 200ml warm milk
• 2 eggs
• 1 tsp salt

The Filling

• 125g light brown sugar
• 2 tbsp cinnamon
• 125g butter
• Pinch of salt

1. Place all the dough ingredients into the bowl of a stand mixer along with 1 teaspoon of salt. Use the dough hook to mix everything until the dough begins to form a ball. Turn the dough out onto a floured surface and knead until smooth, for about 2 minutes.
2. Line the base and sides of a deep baking tin, approximately 20 × 30cm. For the filling, mix together the brown sugar, cinnamon, and a large pinch of salt. Set aside 2 tablespoons of the mixture, then beat the butter into the remainder to form a thick paste.
3. Place the dough on a floured surface and roll it out into a neat rectangle, approximately 35 × 25cm. Spread the filling over it, ensuring complete coverage. Starting from one of the long sides, roll the dough up tightly. Cut the roll in half and place both halves in the freezer for 15 minutes to firm up. Then, cut them into 12 equal-sized slices.
4. Arrange the slices in the tin with the spirals facing upwards. Leave them to rise for at least 1 hour.
5. Preheat the oven to 200°C / 180°C fan / gas mark 6. Bake the buns for 20 minutes. Sprinkle the reserved cinnamon sugar over them, then bake for another 10–15 minutes until they are dark brown.

Rysait Lisa Fearn

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