Ingredients
- For the dough:
- 500g strong white flour
- 1 tsp fine salt
- 50g caster sugar
- 7g dried yeast
- 275ml milk
- 40g unsalted butter
- 1 egg
- For the filling:
- 75g unsalted butter, softened
- 100g light brown sugar
- ¾ tsp ground cinnamon
- 1 tsp cornflour
- For the icing:
- 60g unsalted butter, softened
- 120g cream cheese, at room temperature
- 140g icing sugar, sifted
- ¼ tsp vanilla extract
- 2 tbsp maple syrup</li><li/></ul>
1 Put the flour, salt, sugar and yeast into the bowl of a stand mixer fitted with a dough hook attachment and mix on a low speed.
2 Place the milk and butter into a saucepan and gently heat until warm but not hot; the butter should be melted. Slowly whisk the milk and butter mix into the dry ingredients, add the egg and continue to mix on a medium speed for about 10 minutes, until smooth and elastic.
3 Transfer the dough to a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for one hour or until doubled in size.
4 Mix all of the filling ingredients together to form a smooth paste. Set aside until ready to roll the buns.
5 Line a baking tray with parchment paper.
6 Knock the dough a few times in the bowl and tip out on to a lightly floured surface. Roll the dough into a rectangle, about 20cm x 30cm, with the long side closest to you. Spread the cinnamon butter on top of the dough and trim the ends so that you have a clean rectangle.
7 Cut the dough into nine strips, about 3cm each in length, and roll each strip up to form a swirled bun. Arrange the buns on the prepared baking tray, leaving a 1cm-2cm gap between each. Cover the buns with cling film and leave to rise in a warm place for 30 minutes.
8 Preheat the oven to 200 degrees or 180 degrees fan. Bake the buns for 25 minutes until golden. Cool for 10-15 minutes before icing.
9 Beat all of the icing ingredients together until smooth and fluffy. Spread the icing over the buns and serve.
