Name: Sticky cinnamon buns
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 15 servings
Cuisine: Bake
Ingredients: 10.00 g Superbake Instant Yeast; 80.00 ml sugar; 190.00 ml milk; 60.00 ml butter unsalted, for brushing; 3.00 eggs just the yolks; 15.00 ml orange zest only; 6.00 ml salt; 1000.00 ml flour cake; 125.00 ml brown sugar; 15.00 ml cinnamon ground; 60.00 ml butter unsalted; 45.00 ml honey; 15.00 ml golden syrup; 250.00 ml pecan nuts roughly chopped

Recipe Disclaimer

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Ingredients (14)

Dough: warm water

10.00 g	Superbake Instant Yeast
80.00 ml	sugar
190.00 ml	milk
60.00 ml	butter — unsalted, for brushing
3.00	eggs — just the yolks
15.00 ml	orange — zest only
6.00 ml	salt
1000.00 ml	flour — cake

filling: melted unsalted butter

125.00 ml	brown sugar
15.00 ml	cinnamon — ground

topping: light brown sugar

60.00 ml	butter — unsalted
45.00 ml	honey
15.00 ml	golden syrup
250.00 ml	pecan nuts — roughly chopped

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Method:

Dough: Grease a 20 x 30 cm
cake tin. Mix together the warm
water, yeast and 5 ml of the
sugar. Leave the mixture to
stand until it begins to foam,
about 5-10 minutes.
Add the
milk, butter, remaining sugar,
egg yolks, orange rind, salt and
flour and mix well.
Knead the
dough for about 8 minutes or
until smooth and elastic.
Add
more flour if necessary. Place
the dough in a greased dish,
brush the top with butter and
cover.
Leave in a warm place
to rise until double in volume.
Knock down and place on
a floured surface.
Leave the
dough to rest for 20 minutes.
Roll it out into a 40 x 40 cm
rectangle.
Preheat the oven
to 180°C.

Filling: Brush the dough with
the melted butter. Combine the
sugar and cinnamon and sprinkle the dough with the mixture.
Starting at one of the sides roll
up the dough.
Place the roll on
a flat surface, seam side down,
and cut into 15 equal slices.

Topping: Heat the sugar, butter, honey and syrup over low
heat, stirring until the sugar has
melted.
Pour the mixture into
the prepared tin and sprinkle
the pecan nuts on top.
Arrange
the dough circles on top of the
nuts and bake for 30-35 minutes or until brown and baked
through.
Turn out the buns immediately by inverting the tin on
a cake platter. The pecan nut
topping is now on top.
Leave
to cool slightly and serve warm.