Cinnamon Sticky Buns

The title to this recipe says it all. So I won’t do my usual “story before the recipe” nonsense. Just be prepared for the mess these cause when eating them!

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Ingredients (makes 10 large buns):
1. Sugar – 95g
2. Butter – 85g
3. Eggs –  1
4. Lemon zest – 1 lemon
5. Cake Flour – 460g
6. Instant Yeast – 6g
7. Milk – 290ml

For filling:
8. Cinnamon – 10g
9. Castor sugar – 100g

For the topping:
10. Unsalted butter, melted and cooled –  2 tablespoons
11. light brown sugar, lightly packed – 2/3 cup
12. Ground cinnamon –  3 teaspoons
13. Chopped pecan nuts – 1 cup

Method:

  1. – Cream sugar and butter until pale and creamy (preferably in a mixer. This should be 5mins minimum, beat the butter and sugar until they’re really creamy.)
  2. – Add the egg and lemon zest and continue beating the mixture.
  3. – Add the flour, yeast and milk (add the milk little by little to prevent lumps).
  4. – Mix until a dough is formed. Shape into a round ball and place in a bowl.
  5. – Cover in plastic and allow to prove.
  6. – Ferment the dough for 2 hours or until double in size.
  7. – Roll out the dough into a rectangular shape and sprinkle the surface with the cinnamon and castor sugar. Roll into a log.
  8. – meanwhile mix the cinnamon, brown sugar, butter and pecans together and spoon some into the bottom of the cups of muffin trays. Spoon about a third full into each muffin cup.
  9. – Slice the dough log into 5cm thick buns and place each bun title squeezed into each muffin cup. Remember to grease the tray first.
  10. – Wrap in plastic and allow to prove again, maybe about 30 minutes this time.
  11. – Bake at 180°C for 20 minutes or until golden brown.
  12. – Be very careful when lifting the trays out the oven as the sugar will be hot.
  13. – Invert the muffin tray onto a flat tray and allow the muffin tray to settle for a few seconds, this allows the caramelised topping to ooze onto the top of the buns and then gently lift the muffin tray off.
  14. – Allow to cool a little

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