A large ‘cake’ of individual buns, each their own spiral around sweet, sticky cinnamon butter, all topped with a drizzle of icing.
Ingredients
- 3 oz (80 g) butter, plus extra for greasing
- ½ oz (15 g) fresh yeast or 1 x 7 g (¼oz) sachet of fast-action yeast or 2 tsp of dried yeast
- 5–7 fl oz (150–200 ml) tepid water
- 1 lb (450 g) strong white flour, plus extra for dusting
- Pinch of salt
- 1¼ oz (35 g) caster sugar
- 1 egg, beaten
For the cinnamon butter
- 4½ oz (125 g) butter
- 4½ oz (125 g) icing sugar
- 1 tsp ground cinnamon
For the Icing
- 3½ oz (100 g) icing sugar
How to Make It
- Line the base of the cake tin with baking parchment and butter the sides. Dissolve the yeast in 50 ml (2 fl oz) of the water. Allow to sit for a few minutes.
- In a separate bowl, sift together the flour and salt and add in the sugar. Rub in the butter with your fingers, then add in the egg. Add the yeast and combine with enough water to form a fairly soft dough. Knead well for 5–10 minutes until the dough becomes smooth and springs back when pressed – this will only take 5 minutes if using a food mixer with a dough hook. Place in a bowl and cover with cling film, then allow to rise until doubled in size (about 1½ hours). Knock back by kneading for 1–2 minutes, then rest briefly before rolling into a 30 x 40 cm (12 x 16 in) rectangle on a floured work surface.
- Next, make the cinnamon butter. Beat the butter until very soft, then add in the icing sugar and cinnamon. Spread this cinnamon butter over the surface of the dough rectangle. Starting at the long end, and using two hands, roll the dough away from you. When it’s rolled, cut ten slices, each about 3 cm (1¼in) wide (the dough will have shrunk back a little). Place cut side up in the tin, with nine around the edge and one in the centre. Cover with a tea towel and place somewhere warm to rise for about 1 hour (or in the fridge overnight) or until the buns are doubled in size and when you press gently with your finger, your mark stays indented.
- Preheat the oven to 180°C (350°F), Gas mark 4. When the buns have risen, take off the tea towel and place in the oven for 30–40 minutes until cooked in the centre. Allow to sit for 5 minutes before taking out of the tin and placing on a wire rack.
- Make the icing by mixing together the icing sugar with 1–1½ tablespoons water, adding just enough water to form a drizzling consistency. Finish the buns by drizzling over the icing in a criss-cross pattern, then allow to set.