600 g Strong White Bread Flour
14 g Dried Active Yeast
75 g Sugar (Brown suger or caster sugar)
90 g Unsalted Butter (Melted)
275 ml Full Fat Milk
1 tsp Vanilla Extract
1 Large Egg
45 g Unsalted Butter (melted)
150 g Light Brown Sugar
1-2 tbsps Ground Cinnamon
Warm the milk (hob or microwave to about 35 degrees; in microwave for about 1min 30 secs).
Add the warm milk to the bowl (I use a standing mixer so I just pour the milk into the bowl). Add the yeast and sugar. Mix well.
Now, add the flour into the mix, and the vanilla and egg. Melt the butter in the microwave for 30 secs and pour it in the mix.
Attach the Dough Hook to the standing mixer and start kneading. It will take about 5 mins. The dough will look sticky initially but will come together quite quickly. When the dough is clean in the bowl, transfer into a lightly oiled container and cover it with a damp tea towel or a plate (I try to avoid cling film). Find a warm place and let it rise until doubled in size (normally 1 hour in summer)
Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle roughly 50 cm x30 cm.
Now, melt 45g of butter and brush it on the dough.
Mix the filling quickly: whisk together the light brown sugar and ground cinnamon and sprinkle it across the rectangle dough.
Roll the dough from long side to long side so it looks like a long sausage.
Cut the ‘sausage’ evenly into 12 pieces. (Half it from the middle for example)
Leave them in a large rectangular baking dish (roughly 30 cm x 25 cm). Cover the dish with a tea towel and let them rise for another hour or so. The should get bigger and all touch.
Preheat the oven to 180C (Gas Mark 4) so that when the buns finished rising, they can go straight in the oven.
Bake in the oven for 20-25 minutes, until golden brown and cooked through.
Leave to cool and enjoy!