7
MINI C
INN
AM
ON
BUN
S
Makes 6
Preparation time:
75 minutes
Cooking time:
25 minutes
Ingredients:
Cinnamon filling
40g pecans, chopped
40g dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon cornflour
250g strong white br
ead flour
1 teaspoon dried yeast
Pinch of salt
140ml luke warm milk
20g melted butter
1 egg, lightly beaten
30g unsalted butter, softened
1 Tablespoon demerara sugar
Directions:
1.
Grease the toaster
-oven tray with some of the softened butter and set aside. Combine the
cinnamon filling ingredients in a small bowl and set aside.
2.
In a separate large bowl combine the flour
, yeast and salt. Add the warm milk, melted
butter and half the egg; reserving the r
est for glazing the buns later. Mix well. Knead for 5
minutes, or until the dough is smooth and elastic.
3.
On a lightly floured work surface, r
oll the dough into a 20cm x 30cm rectangle. Spr
ead with
the softened butter, and sprinkle with the cinnamon filling.
4.
Starting from the long side, r
oll the dough tightly into a swiss roll shape. T
rim about 1cm off
each end, then cut into 6 x 3cm thick slices. Place the slices cut side down on the greased
toaster-oven baking tray
. Pressing down gently
. Cover with a damp tea towel and leave to
rise in a warm place for 1 hour.
5.
Once risen, brush the tops of the buns with the reserved beaten egg and sprinkle with
demerara sugar. Set the temperatur
e knob to 180°C and timer/toast knob for 20 minutes.
Bake 15-20 minutes, turning the tray halfway thr
ough baking. Carefully r
emove the hot tray
from the oven when the buns ar
e golden all over. Serve warm.