Makes 14 delicious cinnamon buns. The recipe has been approved by Michel Roux and is perfect served warm as a breakfast treat. Your kit will contain all of the dry ingredients that you’ll need, a step-by-step recipe card and even some handy extras to help you along.
Rub together the flour, salt (bag 1) and 65g of butter until the mixture resembles fine bread crumbs.
Add 225ml luke warm milk and the yeast (bag 2) and caster sugar (bag 3). Mix until a dough is formed.
Knead for 5-10 minutes, then leave to rise until doubled in size (60-90 mins).
Roll the risen dough into a 40x25cm rectangle and then spread with 60g soft butter.
Sprinkle with dark muscovado sugar, cinnamon (bag 4) then roll the dough up lengthways.
Cut the roll into 12-14 slices, then arrange into lightly greased foil trays.
Leave to rise for 20-30 mins. Pre-heat the oven to 180oc/ Gas Mark 4 (160oC fan assisted).
Brush the risen buns with a little milk, then bake for 15-18 mins until golden.
Mix 20g of butter with the icing sugar (bag 5) and 2 tbsps of milk to make a thick white icing. Spread this over the buns whilst still hot.
Ingredients (allergens in bold): Ingredients: strong white bread flour (wheat flour, statutory nutrients (calcium, niacin, iron, thiamin)), icing sugar (23%) (sugar, anti-caking agent: cornflour), dark muscovado sugar, caster sugar, yeast (yeast, emulsifier: sorbitan, monostearate), ground cinnamon (0.6%), salt (salt, anti-caking agent: sodium ferrocyanide).