Cinnamon buns with raisins & maple syrup glaze
Family & Friends Food recipe - American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 350 g wholemeal flour + an extra 100-150g ((approx. 3 cups + 1 extra cup))
- 2 tbsp golden caster sugar
- 1¼ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 250 ml natural yogurt ((1 cup + 1 tbsp))
- 85 g butter, melted ((6 tbsp))
- 2 tbsp very soft butter
- 3 tbsp light brown sugar
- 1 tbsp cinnamon
- 75 g raisins ((generous ⅓ cup))
- 75 g icing sugar ((¾ cup))
- 1 tbsp milk
- 1 tbsp maple syrup
Instructions
- 1
Preheat the oven to 220°C (430°F). Butter a 20cm (8 inch) round baking tin and set aside.
- 2
Mix the flour, caster sugar, baking powder, bicarbonate of soda and salt. Stir in the yogurt and melted butter and combine to give a very sticky dough. I did this in the stand mixer using the dough hook. Add the extra flour a little at a time until the dough is smooth and comes away from the sides of the bowl cleanly. You may not need all the flour.
- 3
Lightly flour a work surface and roll out the dough to give a rectangle 1cm (about ½ inch) thick. Spread the soft butter all over, then sprinkle evenly with the brown sugar, cinnamon and raisins. Roll up from the long edge to give a giant roly-poly.
- 4
Cut into 12 slices, each 2-3cm (1-1½ inches) thick.
- 5
Arrange the slices in the greased tin. Bake in the preheated oven for 20-30 minutes until golden brown.
- 6
Meanwhile, make the glaze by combining the icing sugar, milk, and maple syrup.
- 7
Cool the cinnamon buns in the tin for a few minutes, then transfer to a plate and drizzle with the glaze. Eat warm with a cup of tea.