Sticky cinnamon buns with lemon icing

Recipe from: 11 March 2013
sticky buns

Ingredients 20
Servings 8
Time 00:20

Ingredients

  • For the scone base:
  • 2
    cup
    cake flour
  • 1/2
    tsp
    salt
  • 1
    Tbs
    baking powder
  • 1/4
    cup
    butter, fridge temperature - cut into small blocks
  • 4
    Tbs
    butter, melted, to brush over the dough during rolling
  • 1
    extra large egg
  • 1/2
    cup
    buttermilk, or plain yoghurt
  • 4
    Tbs
    water
  • For the cinnamon sugar filling:
  • 3/4
    cup
    soft brown sugar
  • 1/4
    cup
    granulated white sugar
  • 1
    Tbs
    cinnamon
  • 1/8
    tsp
    ground cloves, or nutmeg
  • 1/4
    tsp
    salt
  • 1
    Tbs
    butter, melted
  • For the lemon icing:
  • 1
    cup
    icing sugar
  • 1
    lemon, zested
  • 3
    Tbs
    lemon juice
 

Method

00:30
 
Preheat the oven to 190°C. Butter a 22cm cake pan really well and line the base with baking paper. Sieve the dry ingredients and cut the butter in.

Add the egg, buttermilk and water. Mix to a soft-ish dough with a knife. Knead 5-6 times.

Roll the dough out on a well-floured board to a 35cm x 25cm rectangle. Brush the dough with 2 tbsp (30ml) of melted butter. Sprinkle and level cinnamon sugar with a 1cm border all round.

Roll dough into a tight log. Wet exposed end and seal. Keep the seam side down. Cut the log into 8 even slices. Flatten them with your hand. Place one in the centre and others around the perimeter.

Brush the remaining 2 tbsp (30ml) of butter over the flattened slices. Bake for 25-30 minutes until browned.

Turn out on a cooling rack and flip right-side-up. Stand the rack on some greaseproof paper to catch any drips when spooning or piping the icing over.

Cinnamon sugar filling: Combine sugars, spices, and salt in a small bowl. Add 1 tablespoon (15ml) melted butter and stir with a fork until it looks like wet sand. Set side.

Lemon icing: Sift the icing sugar into a bowl. Mix in the lemon rind and lemon juice for a slightly runny icing.

Variations
Cinnamon and pecan filling:
Add 1/2 cup (125ml) finely chopped pecan nuts to the basic filling.

Cinnamon and raisin filling:
Add 1/2 cup (125ml) seedless raisins to the basic filling.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.



 
 

Read more on: recipe  |  bake  |  dairy  |  easter  |  eggs
 

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