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Cinnamon and pecan swirly breakfast buns
Makes 16 Cakes, Bread and Pastries
For the dough
- 500ml whole milk
- 125ml sunflower oil
- 95g caster sugar
- 21⁄4tsp or 1 x 7g pack fast-action dried yeast
- 750g plain flour, plus extra for rolling the dough
- 3⁄4tsp baking powder
- 1⁄2tsp bicarbonate of soda
- 11⁄2tsp sea salt flakes, ground
For the filling
- 250g butter, melted
- 15g ground cinnamon
- 250g golden caster sugar
- 100g pecan halves, chopped
For the icing
- 500g icing sugar
- 1⁄2tsp ground sweet cinnamon
- 75ml whole milk
- 50g butter, melted
- 4tbsp maple syrup
Method
To make the dough, put the milk, sunflower oil and sugar into a pan and place over a medium heat. Stir to dissolve the sugar and until the mixture is lukewarm. Remove from the heat and transfer to a large bowl. Scatter the yeast evenly over the surface of the milk and leave for 5 minutes.
Remove 150g of flour from the full quantity and reserve it for later. Sift the remaining flour over the milk and yeast mixture and stir to combine. Cover with a clean cloth and put in a warmish place for around an hour.
Sift the reserved flour, baking powder and bicarbonate of soda together. Scatter the mixture over the surface of the dough and mix together well.
Line 2 x 24cm round springform baking tins (or a large rectangle tin) with baking paper. Scatter some extra flour over a large work surface. Using a rolling pin, roll out the dough to a 70cm x 27cm rectangle and trim to neaten the edges.
Pour almost all of the melted butter onto the dough and spread it evenly over the surface. Don’t worry if it seems a lot – just allow the mess.
Mix together the cinnamon and sugar and scatter evenly over the melted butter. Scatter with the chopped pecans. Roll the long end towards you quite tightly. Don’t worry if it oozes butter – just scoop it up and put it in the paper-lined baking tins. When rolled up, pinch the join together. Using a sharp knife, cut the roll into around 16 spiral rolls and place them side by side in the lined tins. Don’t overcrowd them as they need space to enlarge during the proving and baking. Cover again and leave in a warmish place for around 20 minutes.
Preheat the oven to 190C/ 170C F/Gas 5. Bake the buns for 15-20 minutes, until they are an even golden colour.
Meanwhile, to make the icing, sift the icing sugar and the ground sweet cinnamon into a bowl and mix in the milk, butter and maple syrup. It needs to be a good, spoonable consistency.
After 15-20 minutes, remove the buns from the oven and lift them onto a wire rack. Spoon over the icing while still warm.
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