Name: Sticky cinnamon buns with lemon icing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2 cup flour cake; 1/2 tsp salt; 1 Tbs Baking powder; 1/4 cup butter cold, cubed; 4 Tbs butter melted; 1 eggs extra-large; 1/2 cup Buttermilk or natural yoghurt; 4 Tbs water; 3/4 cup brown sugar soft; 1/4 cup white sugar granulated; 1 Tbs cinnamon ground; 1/8 tsp cloves ground; 1/4 tsp salt; 1 Tbs butter melted; 1 cup icing sugar; 1 lemon zest only; 3 Tbs lemon juice

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Ingredients (17)

For the scone base:

2 cup	flour — cake
1/2 tsp	salt
1 Tbs	Baking powder
1/4 cup	butter — cold, cubed
4 Tbs	butter — melted
1	eggs — extra-large
1/2 cup	Buttermilk — or natural yoghurt
4 Tbs	water

For the cinnamon sugar filling:

3/4 cup	brown sugar — soft
1/4 cup	white sugar — granulated
1 Tbs	cinnamon — ground
1/8 tsp	cloves — ground
1/4 tsp	salt
1 Tbs	butter — melted

For the lemon icing:

1 cup	icing sugar
1	lemon — zest only
3 Tbs	lemon juice

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Method:

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.