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Honey and Cinnamon Buns

Honey and Cinnamon Buns

Recipe Submitted By: bakingmad

Use Allinson Premium White Very Strong Bread Flour for light and well risen honey and cinnamon buns. Best served while still warm fresh from the oven!

Preparation Time	35 minutes
Baking Time	20 minutes
Portions	9
Skill Level	Medium
Average Rating

Honey and Cinnamon Buns Ingredients

450 grams	Very Strong Bread Flour (Allinson Premium White) For the Dough
4 tbsp	Unrefined Light Muscovado Sugar (Billington's) For the Dough
1.50 tsp	Salt For the Dough
2 tsp	Cinnamon ground, For the Dough
1 sachet	Easy Bake Yeast (Allinson) For the Dough, 1 x 7g sachet
2	Happy Eggs (Large Eggs) For the Dough
170 ml	JUST MILK For the Dough
60 ml	Melted Butter For the Dough
3 tbsp	Runny Honey For the Filling
1 tsp	Cinnamon ground, For the Filling
	Butter Melted, For the Filling
50 grams	Chopped Prunes

This recipe uses

How to make Honey and Cinnamon Buns

Click on the text to highlight the different stages as you go along,
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Put the flour, sugar, salt, cinnamon and yeast into a bowl.
Mix to to soft dough with the egg, milk and butter.
Turn onto a floured surface and knead for 10 minutes.
Roll into a rectangle and drizzle the honey onto the dough and spread evenly.
Next sprinkle over the cinnamon and nuts.
Roll up like a Swiss roll and cut into nine thick slices.
Transfer the slices to a well greased roasting tin large enough to allow the buns to merge into each other as they rise and arrange with the cut edge uppermost. Preheat the oven preheated to 200°C/fan 180°C/Gas Mark 6
Brush with melted butter, cover with a tea towel and leave to prove until double in size.
Bake for 20 minutes until golden.
Brush again with melted butter while still warm.