- 600 g Strong White Bread Flour
- 14 g Dried Active Yeast
- 75 g Sugar (Brown suger or caster sugar)
- 90 g Unsalted Butter (Melted)
- 275 ml Full Fat Milk
- 1 tsp Vanilla Extract
- 1 Large Egg
- 45 g Unsalted Butter (melted)
- 150 g Light Brown Sugar
- 1-2 tbsps Ground Cinnamon
- Warm the milk (hob or microwave to about 35 degrees; in microwave for about 1min 30 secs).
- Add the warm milk to the bowl (I use a standing mixer so I just pour the milk into the bowl). Add the yeast and sugar. Mix well.
- Now, add the flour into the mix, and the vanilla and egg. Melt the butter in the microwave for 30 secs and pour it in the mix.
- Attach the Dough Hook to the standing mixer and start kneading. It will take about 5 mins. The dough will look sticky initially but will come together quite quickly. When the dough is clean in the bowl, transfer into a lightly oiled container and cover it with a damp tea towel or a plate (I try to avoid cling film). Find a warm place and let it rise until doubled in size (normally 1 hour in summer)
- Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle roughly 50 cm x30 cm.
- Now, melt 45g of butter and brush it on the dough.
- Mix the filling quickly: whisk together the light brown sugar and ground cinnamon and sprinkle it across the rectangle dough.
- Roll the dough from long side to long side so it looks like a long sausage.
- Cut the ‘sausage’ evenly into 12 pieces. (Half it from the middle for example)
- Leave them in a large rectangular baking dish (roughly 30 cm x 25 cm). Cover the dish with a tea towel and let them rise for another hour or so. The should get bigger and all touch.
- Preheat the oven to 180C (Gas Mark 4) so that when the buns finished rising, they can go straight in the oven.
- Bake in the oven for 20-25 minutes, until golden brown and cooked through.
- Leave to cool and enjoy!