Sticky cinnamon buns with lemon icing

8 servings Prep: 20 mins, Cooking: 30 mins
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Fill your home with the tempting smell of these cinnamon buns.

By Food24 March 11 2013
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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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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.

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.


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