Flaked almondsTo decorate, If using fresh yeast, add the warm milk to a mixing bowl and add the yeast. Stir until dissolved, then pour into the bowl of the food mixer. For the filling
80gram plus 1 tbspButter at room temperature
1tspPlain flour
1tbspGround cinnamon
1/2tspGround cardamom
1/2tspVanilla sugar
80gramsSugar
Egg for brushingFor the topping you will need two baking sheets, greased and lined with baking parchment
Syrup (see below)
3tbspNibbed ‘pearl’ sugar or chopped, toasted nutsFor the syrup
6tbspgolden syrup
waterheated in a saucepan
Instructions
To make the dough
Pour the warm milk into a bowl, sprinkle in the yeast and whisk together
Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly
Pour into the bowl of a food mixer fitted with a dough hook
Start the machine and add the cooled, melted butter
Allow to combine with the yeast for 1 minute or so, then add the sugar
Allow to combine for 1 minute
In a separate bowl, weigh out 400 g, add the cardamom and salt and mix together
Start adding the flour and spices into the milk mixture, bit by bit
Add half the beaten egg
Keep kneading for 5 minutes
You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it. It is better not to add too much flour as this will result in dry buns
You can always add more later
Once mixed, leave the dough in a bowl and cover with a dish towel or clingfilm
Allow to rise for around 30 minutes or until it has doubled in size
To make the cinnamon buns
Dust the table top with flour and turn out the dough
Knead the dough with your hands and work in more flour if needed
Using a rolling pin, roll out the dough to a 40 x 50 cm/16 x 20 in rectangle
In a bowl, add the butter, spices and sugars and mix together well
Using a spatula, spread the mixture evenly over the rolled-out dough
Carefully roll the dough lengthways into a long roll
Using a sharp knife, cut 16 slices
Place the swirls onto the baking sheets (not too close as they will rise further)
Leave to prove under a dish towel for 30 minutes
Preheat the oven to 200°C (400°F) Gas 6
Brush each of the cinnamon buns lightly with egg and pop the buns into the preheated oven to bake for around 10–12 minutes
Watch the cinnamon buns as they bake: they can go dark very quickly and you may also need to move the buns around in the oven if they are not baking evenly
When golden, remove cinnamon buns from the oven
Brush the buns lightly with the warmed syrup then decorate with the nibbed ‘pearl’ sugar or chopped, toasted nuts
Immediately place a damp, clean dish towel on top for a few minutes to prevent the buns from going dry
"The secret to making the best cinnamon buns? Love. Lots of it. Knead the love into the dough."