Sticky buns

Name: Sticky buns
Yield: 16
Ingredients: 100 g butter; ½ Packet of yeast; 200 ml Arla Cravendale Semi Skimmed Milk 2L; 80 g light muscovado sugar; 1 tsp ground cardamom; 1 egg; ½ tsp salt; 450 g wheat flour (save a little for baking); 75 g butter (room temperature); 240 g caster sugar; 2 tbsp ground cinnamon; 1 egg; 75 g icing sugar; 2½ tbsp water; 1 tsp vanilla sugar

Satisfy your sweet tooth with this irresistible sticky buns recipe. These wonderful sticky buns have a creamy cinnamon filling and a gooey glaze on top that melts in your mouth. They also make a delightfully indulgent breakfast alongside your morning coffee.

Ingredients

100 g Butter
½ Packet of yeast
200 ml Arla Cravendale Semi Skimmed Milk 2L
80 g Light muscovado sugar
1 tsp Ground cardamom
1 Egg
½ tsp Salt
450 g Wheat flour (save a little for baking)

Filling

75 g Butter (room temperature)
240 g Caster sugar
2 tbsp Ground cinnamon

For Brushing

1 Egg

Glaze

75 g Icing sugar
2½ tbsp Water
1 tsp Vanilla sugar

Instructions

Step 1

Put the yeast in a bowl. Melt the butter in a pan and add the milk, heat to a maximum of 37 °C. Pour the liquid over the yeast.

Step 2

Add the sugar, cardamom, egg, salt and most of the flour. Mix to a smooth dough and leave covered for about 30 minutes.

Step 3

Using an electric whisk mix the butter, sugar and cinnamon together to make the creamy filling.

Step 4

Grease a baking tray about 20x30 cm. Knead the dough on a lightly floured surface and roll out to a rectangle, about 50x30 cm.

Step 5

Spread the filling on the dough and roll up into a long roll. Cut the roll into 16 pieces. Put them on the baking tray with the cut surface upwards and leave to rise under a cloth for about 1-1 ½ hours.