An Autumnal twist on a tasty pastry.
For the dough:
500g Strong White Bread Flour
7g sachet Fast Action Dried Yeast
1 ½ tsp Ground Cinnamon
40g Soft Brown Sugar
200ml Warm Milk
2 Eggs
100g Unsalted Butter
1 tsp Salt For the filling:
2 tbsp Golden Syrup
120g Light Brown Soft Sugar
2 tbsp Ground Cinnamon
125g Unsalted Butter, room temperature
1 Granny Smith Apple, peeled and finely diced
Handful of Walnuts, chopped
2 tbsp Milk to glaze during cooking For the icing:
30g Unsalted Butter
100ml Cider
1 Cinnamon Stick
60g Full Fat Soft Cheese
170g Icing Sugar
2 tbsp Soft Brown Sugar to sprinkle over the hot buns
For the cinnamon syrup drizzle:
1 tsp Ground Cinnamon
Line a baking tray with greaseproof paper and brush with a little butter.
Mix all the dry ingredients for the dough in a large bowl, beat in the milk and the eggs, using a wooden spoon or paddle attachment, to form a firm dough.
Tip the dough out onto a floured surface and knead until smooth for about 2-3 minutes.
Put it back in the bowl and gradually add the butter, 2 teaspoons at a time, mixing on a medium setting or knead by hand until smooth.
Flatten the dough to a square, roughly 20 x 20cm and chill for at least an hour.
Whilst this is chilling, make the filling by mixing all ingredients together.
Lay the dough on a floured surface and roll into a rectangle, about 35cm x 25cm.
Spread over the filling so it’s completely covered.
Roll it up along the longest edge to create a log and cut into 12 slices.
Arrange the slices flat on your baking tray with room for them to spread.
Leave to prove for 1 hour in a warm place or slow prove in the fridge for 24 hours.
Preheat the oven to 200°C/ 180°C fan/gas mark 6.
Bake for around 30 minutes until golden, checking after 20 minutes to brush with a little milk wash.
Whilst the cinnamon buns are baking, make the icing!
For the icing:
In a pan, reduce the cider on a high heat with the cinnamon stick, until you have about 1 tablespoon left and discard the cinnamon stick.
Allow to cool in the fridge whilst combining the butter and the sugar using an electric whisk.
Add in the cooled cider to loosen the icing slightly and fold in the cream cheese.
Mix the cinnamon syrup ingredients together in a small jug.
Once the cinnamon buns are golden, remove from the oven and drizzle over the icing, cinnamon syrup and sprinkle with soft brown sugar and enjoy them whilst they are warm.
