-
1
melt butter and mix with milk.
-
2
make sure the mixture is 30 C, then dissolve yeast in mixture.
-
3
You can use dry yeast instead, but then you want to mix it with the dry ingredients and increase the temperature of the milk by a couple of degrees.
-
4
However, they do turn out best with fresh yeast.
-
5
If you're using dry yeast 25 g should be enough
-
6
mix all dry ingredients well
-
7
add milk mixture to dry mixture and knead for 3-4 mins.
-
8
if you're using a machine, mix for 8 minutes
-
9
lightly grease a large bowl an place the dough in it.
-
10
leave to rise for 30 mins
-
11
When risen knead a couple of times only.
-
12
roll the dough into a rectangle.
-
13
Size depends on how chunky you want the buns.
-
14
I usually roll it out till it's 5-8 mm thick.
-
15
you'll want to handle your dough gently from now as it is rising.
-
16
smooth on a thin layer of margarine, sprinkle brown sugar and cinnamon in even layers on top.
-
17
I generally use more sugar than I think I need as some of it will melt away in the oven.
-
18
Don't really measure out this part
-
19
roll into a sausage.
-
20
make sure it's pretty tightly rolled.
-
21
cut 1 inch slices.
-
22
I use my index finger to measure, so about the length of the two first joints ;)
-
23
place on baking sheets with the sliced side up.
-
24
I normally place 12 on each sheet to give them enough room to rise.
-
25
leave to rise under kitchen towels in a warm room for an hour.
-
26
Heat your oven to 210 C
-
27
Brush a bit of milk on the buns and bake for 10-15 minutes
-
28
cool on a wire rack
-
29
The icing is one I borrowed from a Cinnabon recipe
