Recipe

Sticky cinnamon buns

When I was a kid, the best afternoon tea in the world was a sticky cinnamon bun, nearly as big as your head and still warm from the oven.

Sep 30, 2009 2:00pm
  • 1 hr cooking
  • Makes 9 Item
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Ingredients

Sticky cinnamon buns
  • 1 1/2 cup (375ml) milk
  • 2 7g sachets dry yeast
  • 1 teaspoon caster sugar
  • 1 teaspoon plain flour
  • 2 cup (320g) dried currants
  • 3 cup (750ml) water
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon ground cinnamon
  • 1 egg, beaten lightly
  • 4 cup (600g) plain flour, extra
  • 125 gram unsalted butter
  • 2/3 cup (150g) firmly packed brown sugar
  • 1 tablespoon caster sugar, extra
  • 1 cup (160g) icing sugar
  • 1 tablespoon milk, approximately
  • pink food colouring

Method

Sticky cinnamon buns
  • 1
    Grease a deep 24cm (9½-inch) square cake pan.
  • 2
    Heat milk until just warmed. Combine yeast, caster sugar, flour and milk in a medium bowl. Cover, stand in a warm place for about 10 minutes or until mixture is frothy.
  • 3
    Meanwhile, place currants and the water in a medium saucepan; bring to the boil. Remove from heat; drain. Combine currants, rind and cinnamon in a small bowl.
  • 4
    Whisk egg into yeast mixture. Sift extra flour into a large bowl. Stir in yeast mixture; mix to a soft sticky dough. Cover; stand in a warm place about 40 minutes or until dough doubles in size.
  • 5
    Meanwhile, melt butter.
  • 6
    Turn dough onto a floured surface, knead until smooth. Roll dough into a 30cm x 40cm (12-inch x 16-inch) rectangle. Brush dough with a quarter of the butter, sprinkle with a third of the brown sugar.
  • 7
    Fold one short end two-thirds of the way up the dough; fold over top third to cover first fold (sort of like folding a business letter). Turn dough halfway around to have open end facing you.
  • 8
    Roll dough into a 30cm x 40cm (12-inch x 16-inch) rectangle. Repeat the brushing, sprinkling and folding as before, using same amount of butter and brown sugar.
  • 9
    Turn dough halfway round again, roll into a 30cm x 40cm (12-inch x 16-inch) rectangle. Brush dough with half the remaining butter, sprinkle with remaining brown sugar and the currant mixture.
  • 10
    Preheat oven to 200°C/400°F.
  • 11
    Roll dough firmly from one of the long sides to create a long roll; cut evenly into 9 pieces. Place buns, cut-side up, in pan; sprinkle with extra caster sugar. Stand, uncovered, in a warm place for about 20 minutes or until buns have risen slightly.
  • 12
    Drizzle buns with remaining melted butter; bake for 5 minutes. Reduce oven temperature to 180°C/350°F; bake a further 25 minutes or until buns are golden brown.
  • 13
    Meanwhile, make glacé icing. Sift icing sugar into a small bowl, stir in enough milk to form a thin, smooth paste; tint the icing pink with colouring.
  • 14
    Turn buns, top-side up, onto a wire rack. Drizzle warm buns with icing.

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