These are always a huge favourite in our house. Prepare to the second prove and then prove in the fridge overnight for a quick sharing breakfast.
400g strong white bread flour, plus extra for kneading
7g sachet easy-blend/fast-action yeast
8g sea salt
125ml milk
40g unsalted butter, melted
4 eggs
2 tbsp honey
Filling
100g unsalted butter softened
100g Demerara sugar + a little extra
3 tsp cinnamon
Toppings
100g toasted chopped pecans
Icing sugar
You will also need an 10 inch loose bottomed tin, lightly buttered and sprinkled with a little extra demerara sugar.
Tip the flour into a large bowl; add the yeast and salt and make a well in the centre. Add the eggs. Heat the milk until lukewarm, add the melted butter and honey, mix to combine.
Gradually pour into the dry ingredients and mix until you have a soft dough. Knead in a free-standing machine fitted with a dough hook for 6 minutes, or by hand for 10 minutes, until the dough is smooth and elastic.
Shape into a ball and place in an oiled mixing bowl. Cover with cling-film and leave in a warm place for 90 minutes or until doubled in size.
Turn out onto a floured work-surface and knead for 30 seconds to knock back the dough. Mix together the softened butter, sugar and cinnamon until combined. Next roll the dough into a large, neat rectangle, 1cm thick and spread liberally with the cinnamon butter.
With the long side of the rectangle nearest to you, roll the dough away from you into a tight spiral. Brush with a little melted butter to seal the roll. Trim off the ends and slice the roll into 12 equal portions. Pop the buns into the buttered tin, cut-side uppermost. Sprinkle with the toasted pecans and brush with a little melted butter.
Cover with oiled cling-film and leave to prove for 60 minutes or until doubled in size.
About 20 minutes before are you ready to bake the buns, preheat the oven to 180˚c
Bake the buns on the middle shelf of the oven for 30-35 minutes until well risen and golden brown.
Cool for 10-15 minutes in the tin, before removing to a wire rack.
Sprinkle with icing sugar or drizzle with a little water icing.
