Clodagh McKenna's sticky cinnamon buns
Clodagh’s in the kitchen to help sweeten up the final days of January. She’s got the sticky treat we all need this Monday - as she whips up her deliciously simple cinnamon buns.
Sticky cinnamon buns
Makes 16
Ingredients
450g plain flour 50g caster sugar7g easy bake yeast85g unsalted butter, chilled1 tsp sea salt2 eggs 150ml milk Oil for oiling the bowl
For the filling:100g pecans85g brown sugar2 tsp ground cinnamon50g butter, melted
For the topping: 100g pecans, chopped100g butter, melted50g brown sugar125ml maple syrup
Method
1. Line 2 large baking sheets with baking paper. Put the flour, sugar, yeast, butter and salt into a mixer, and mix together until the mixture resembles breadcrumbs.
2. Crack in the eggs, one by one, followed by the milk, and continue mixing until a dough forms. Reduce the mixer to a slow speed and allow it to knead the dough for 10 minutes.
3. Tip the dough into an oiled bowl and cover with a clean cloth. Place in a warm place (such as an airing cupboard) for an hour.
4. To make the filling, place the pecans, sugar and cinnamon into a blender, and pulse until you have a rough mixture. Set aside.
5. Once the dough has proved for an hour, remove from the bowl and tip onto a lightly floured surface. Cut the dough into 2 pieces.
6. Roll each piece of dough into a rectangular shape, approximately 25 x 35cm. Brush the melted butter over each and sprinkle the pecan filling evenly over the pastry, covering it all. Using a rolling pin, gently press the filling into the pastry.
7. Tightly roll each rectangle of pastry, starting from the long side, to create a swiss-roll-like shape. Cut each log into 8 pieces, about 2cm thick. Place the swirls onto 2 baking trays. Cover and place back in a warm place to prove for another 30 minutes.
8. Preheat the oven to 180℃. To make the topping, mix together the chopped pecans, melted butter, brown sugar and maple syrup in a bowl.
9. When the buns have risen, brush the swirls with the topping, and bake for 20 minutes. Allow to cool slightly on a rack before serving.