Since making pizza (and therefore having dried yeast in my cupboard) I have become more enthusiastic about breadmaking and using yeast as a raising agent. These cinnamon buns are made using what I believe is an enriched dough and are absolutely lovely still warm from the oven with a cup of tea. These would also be a fantastic breakfast or brunchtime treat – leave out the glaze if the idea of eating sweet things so early turns your stomach. In fact, if you’re not a fan of overly sweet baked goods (like my friend Miss M) this is the perfect recipe if you forget the glaze altogether. However, if you’re a bit sugar crazy (like myself) you will love it in all forms.

Also, it needs to be said, when these are baking in the oven your kitchen will smell fantastic.

To make these sticky buns you will need:

For the dough

25g caster sugar

1 sachet dried yeast

300ml whole milk (slightly warmed in the microwave)

500g strong white flour

85g butter

1 tsp salt

 

For the cinnamon filling

80g softened butter

80g soft brown sugar

1 1/2 tsp ground cinnamon

1 large egg

 

For the glaze

50g softened butter

125g cream cheese

300g icing sugar

 

In a jug or small bow mix together the caster sugar, milk and yeast. Leave for around 20 minutes until it becomes frothy.

While you’re waiting for your yeast to activate sift your flour and salt into a large bowl. Add the butter and rub together to form breadcrumbs.

Make a well in the centre of the breadcrumbs and add the yeasty milk mixture. Use a large wooden spoon to mix the ingredients into a dough.

Turn your dough out onto a floured surface and knead until smooth and slightly elastic. Return to your bowl, cover the bowl with cling film and leave in a warm place to rise until it has doubled in size. This should take around 40 minutes.

To make the cinnamon filling mix together the brown sugar and cinnamon.

When your dough has risen knock it back. Return it to the floured surface and knead again. Shape into a rectangle and roll out until it is just over 1cm thick. (I know my rectangle is horrible, but in my defence the dough is very soft!)

Spread the butter on the dough and sprinkle with the sugar and cinnamon mixture. Roll the dough up lengthways into a long sausage shape.

Slice the dough into 16 pieces. Place into a large cake tin (or 2 smaller cake tins) lined with baking parchment. Make sure the cinnamon rolls are nicely squashed in. Allow to rise in a warm place for 20 minutes. During this time preheat your oven to 180°C

While you’re waiting for the buns to rise for a second time make your glaze by beating together the icing sugar, butter and cream cheese.

Before you put your cinnamon buns into the oven beat the egg and use a pastry brush to cover the buns. This will add a nice brown sheen to them as they bake. Bake the cinnamon buns for 10-15 minutes or until they a nice golden brown colour.

Allow to cool slightly and cover with the glaze.

These are best enjoyed on the day you make them, so they’re good when you’re expecting a crowd.