Cinnamon Buns
Desserts — Prep time: 2h 30min
Steps
Start by making the dough, combining milk and eggs in a bowl and adding the flour. Add the yeast to one side and the salt, sugar, and butter to the other. Mix on a slow speed for about 4 minutes, then increase to medium and mix for a further 10–12 minutes until the dough comes away cleanly from the sides of the bowl. Shape the dough into a ball and place it in a lightly floured bowl. Cover and leave to rise for around 45 minutes, or until it has doubled in size.
Once risen, lightly flour your work surface and roll the dough into a rectangle. Prepare the filling by beating butter and sugar together until pale, then stir in the cinnamon. Spread the filling evenly over the dough. Fold the dough in half lengthwise to enclose the filling and slice it into strips. Cut each strip into three strands and plait them together, then roll each plait up to form a knot.
Grease a 12-cup muffin tray and place the knots inside. Cover and allow them to proof for 1 hour. Preheat the oven to around 200°C. Brush the knots with an egg glaze and bake for 15–20 minutes, or until golden brown. Serve warm or at room temperature.
Once risen, lightly flour your work surface and roll the dough into a rectangle. Prepare the filling by beating butter and sugar together until pale, then stir in the cinnamon. Spread the filling evenly over the dough. Fold the dough in half lengthwise to enclose the filling and slice it into strips. Cut each strip into three strands and plait them together, then roll each plait up to form a knot.
Grease a 12-cup muffin tray and place the knots inside. Cover and allow them to proof for 1 hour. Preheat the oven to around 200°C. Brush the knots with an egg glaze and bake for 15–20 minutes, or until golden brown. Serve warm or at room temperature.