Sticky cinnamon and walnut breakfast buns | Recipe

Sticky cinnamon and walnut breakfast buns

Once again, I’m late to the GBBOBloggers2018 party. I only decided on what I was going to make last Friday, and actually made and photographed on Saturday morning before heading to Blog On Toys for the weekend! Bread week is usually one of my nemesis’, and because I didn’t have much time, I just decided to use a recipe from one of my books. (Which I should actually use more often – does anyone else have a mountain of them and never use them?)

I didn’t really fancy making the showstopper, and I’ve made naan breads before. So I wanted to try something new, which brought me to a recipe for sticky buns from The Great British Bake Off “How To Bake book. I pretty much followed the recipe, but I had a slight mishap (and mess!) when I didn’t roll the dough big enough, but had already started on the filling! I’d already started spreading the melted butter and thought there was bit too much, then I realised that I’d read the sizes wrong on my rolling mat! So I had to roll it out a bit more and the butter just got everywhere.

Nonetheless, they turned out pretty well for a first attempt at this type of buns. They were beautiful warm from the oven, once they’d cooled down of course. I’ll probably use a foil baking tray next time as it did make a bit of a mess of my usual tray!

Sticky cinnamon and walnut breakfast buns

Ingredients (serves 12)

Buns

  • 200ml milk
  • 75g unsalted butter
  • 500g strong white bread flour
  • 1 tsp salt (crushed if using flakes)
  • 2tbsp caster sugar
  • 1 egg (room temperature)
  • 7g sachet fast-action dried yeast, or 15g fresh yeast

Filling

  • 50g unsalted butter, melted
  • 75g light brown muscovado sugar
  • 1tsp ground cinnamon

Topping

  • 100g unsalted butter, softened
  • 75g light brown muscovado sugar
  • 2tbsp maple syrup
  • 100g walnut or pecan pieces (I used walnuts)

Method

Dough

  • Gently heat the milk & butter until the butter just melts, then remove from the heat and leave until lukewarm. When lukewarm, beat in the egg.
  • Mix the flour with the salt & sugar in a large mixing bowl, or the bowl of a large free standing mixer.
  • If using dried yeast, mix into the flour and make a well in the centre, then pour in the milk mixture. (If using fresh yeast, crumble into the milk mixture and mix together).
  • Using your hands or the dough hook attachment of the mixer on low speed, work the flour into the liquid to make a soft but not sticky dough.
  • Turn out the dough onto a lightly floured worktop and knead thoroughly for 10 minutes by hand, or 4 minutes using the dough hook on low speed, until smooth and pliable.
  • Return the dough to the bowl and cover with cling film or a damp tea towel, and leave to rise in a warm place for around one hour or until double in size.

Filling

  • Punch down the dough then turn out onto a lightly floured worktop. (I used my silicone rolling mat which I linked to earlier). 
  • Roll or press out the dough to a rectangle about 24 x 48 cm, then brush on the melted butter. Mix the cinnamon with the sugar and sprinkle over the top.
  • Starting from a long edge, lightly roll up the dough like a swiss roll, then using a sharp knife, cut into 12 slices. Slightly flatten each slice gently with the palm of your hand.

Topping

  • Beat the butter with the sugar and maple syrup until well combined. Spread the mixture evenly over the base of a greased baking sheet with a rim, or a roasting tray, approximately 25.5 x 20.5 cm. Scatter over the nuts and gently press in.
  • Arrange the buns cut side up in the tin in 3 rows of 4, spaced evenly apart.
  • Slip the tin into a large plastic bag or cover with a damp tea towel, and leave to rise for another 30 to 45 minutes or until almost doubled in size.
  • Half way through the rising time, preheat the oven to gas 4/180c/350f.
  • Uncover the tin and bake for 20 to 25 minutes until the buns are golden brown and the caramel topping is bubbling around the sides.
  • Remove from the oven and run a round bladed knife around the edge of the buns to loosen them.
  • Leave to cool for 4 to 5 minutes, then very carefully (because the caramel topping will be really hot!) invert the tin onto a baking sheet with a rim.
  • Lift off the tin, then leave to cool until hot enough to pull apart, and enjoy!

Sticky cinnamon and walnut breakfast buns

 

Linking to:
#GBBOBloggers2018 with Mummy Mishaps

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