Name: Syrupy cinnamon buns
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 210 ml milk lukewarm; 65 ml butter; 815 ml flour white bread; 50 ml sugar; 7 g Superbake Instant Yeast; 1 eggs large, lightly beaten; 50 ml butter softened; 125 ml brown sugar; 10 ml cinnamon ground; 250 ml pecan nuts or walnuts, chopped; 210 ml sugar; 55 ml butter; 60 ml milk; 50 ml golden syrup

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Ingredients (14)

210 ml	milk — lukewarm
65 ml	butter
815 ml	flour — white bread
50 ml	sugar
7 g	Superbake Instant Yeast
1	eggs — large, lightly beaten

FILLING:

50 ml	butter — softened
125 ml	brown sugar
10 ml	cinnamon — ground
250 ml	pecan nuts — or walnuts, chopped

TOPPING:

210 ml	sugar
55 ml	butter
60 ml	milk
50 ml	golden syrup

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Method:

Preheat oven 190°C.

Heat the milk and butter together in a saucepan until the butter has melted. Cool until lukewarm. Mix the flour, 5ml salt, sugar and yeast together.

Add the milk mixture and egg and form a dough. Knead for 10 minutes.Place the dough in a bowl and cover with a damp cloth.

Leave to rise in a warm area, until doubled.

Knead the dough for one minute, then roll out to form a 40cm-long rectangle.

Filling:
Mix the butter, sugar and cinnamon together and spread evenly over the dough. Sprinkle with three-quarters of the nuts. Roll up lengthways. Cut into 2cm slices. Pack the slices into a greased baking tray. Cover and set aside to rise until doubled in size.

Topping:
Heat all of the topping ingredients until the sugar has dissolved. Once the buns have risen, pour over half the sauce. Sprinkle with the reserved nuts. Bake for 30 minutes or until cooked through. Pour over the remaining sauce. Leave to cool. Break apart.

Image and text: Ideas magazine.

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