Description
Warm, soft, and a little messy in the best way. These buns bake up pillowy with buttery cinnamon swirls and sticky glaze dripping into every crack.
Ingredients
Scale
Dough
- 4 cups cake flour plus extra for dusting
- 1 x 10 g instant yeast sachet
- Pinch of salt
- 360 ml milk or half milk and half water
- 1 tsp vanilla essence
- 1/4 cup olive oil
- 1 tbsp sugar
- 1 large egg, lightly beaten
Filling
- 180 g soft butter
- 2 tbsp brown sugar
- 2 tsp cinnamon spice
- Pinch nutmeg
- Pinch ground cloves
- 1/2 cup raisins or sultanas
Drizzle Glaze
- 1 cup icing sugar
- 1/4 cup water
Instructions
- Preheat the oven to 325°F (160°C fan-assisted) or 350°F (180°C conventional).
- Line a 24 x 30 x 5 cm baking tray with baking paper, letting the paper hang slightly over the sides so you can lift the buns out later.
- Add 4 cups of cake flour, 1 x 10 g instant yeast, and a pinch of salt to a large mixing bowl and stir lightly to combine.
- Warm 360 ml milk, 1 tsp vanilla essence, 1/4 cup olive oil, and 1 tbsp sugar in the microwave until just lukewarm. It should feel warm but not hot to your finger, or the yeast won’t be happy, and you will burn it.
- Pour the warm milk mixture into the flour, add 1 lightly beaten egg, and mix until a soft dough forms. If it feels sticky, dust lightly with flour, but don’t overdo it.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth, elastic, and no longer sticky.
- Place the dough into a lightly oiled bowl, cover with a clean tea towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- While the dough rises, mix 180 g soft butter, 2 tbsp brown sugar, 2 tsp cinnamon spice, a pinch of nutmeg, and a pinch of ground cloves until smooth. Set aside.
- Keep the 1/2 cup of raisins separate so they don’t tear the dough while spreading.
- Once risen, gently punch down the dough and roll it out on a lightly floured surface into a rectangle about 2 cm thick.
- Spread the butter filling evenly over the dough, leaving a 1 cm border along one long edge so it seals properly.
- Sprinkle the 1/2 cup of raisins evenly over the filling.
- Roll the dough up tightly lengthways like a Swiss roll, keeping it snug but not stretched.
- Trim the ends for neat edges, then slice into 16 even pieces, each about 2 cm thick.
- Pack the slices cut side up into the prepared tray, placing them close together so they bake soft and pull apart easily.
- Cover loosely with a damp cloth and let rise for 20 to 30 minutes until puffy.
- Bake for 35 to 40 minutes until golden brown on top and baked through in the center.
- If the tops brown too quickly, loosely cover with foil for the last 10 minutes.
- Let the buns rest for 3 minutes, then carefully lift them out using the baking paper and place them on a wire rack.
- Mix 1 cup icing sugar with 1/4 cup water until smooth and pourable.
- Drizzle over the buns while still slightly warm so the glaze sinks in instead of sitting on top.
Notes
Created, prepared, tried, and tested Gail
