Russell Hobbs Bake Expert RHTOV15

7
MINI CINNAMON BUNS
Makes 6
Preparation time: 75 minutes
Cooking time: 25 minutes
Ingredients:
Cinnamon lling
40g pecans, chopped
40g dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon cornour
250g strong white bread our
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 lling ingredients in a small bowl and set aside.
2. In a separate large bowl combine the our, yeast and salt. Add the warm milk, melted
butter and half the egg; reserving the rest for glazing the buns later. Mix well. Knead for 5
minutes, or until the dough is smooth and elastic.
3. On a lightly oured work surface, roll the dough into a 20cm x 30cm rectangle. Spread with
the softened butter, and sprinkle with the cinnamon lling.
4. Starting from the long side, roll the dough tightly into a swiss roll shape. Trim 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 temperature knob to 180°C and timer/toast knob for 20 minutes.
Bake 15-20 minutes, turning the tray halfway through baking. Carefully remove the hot tray
from the oven when the buns are golden all over. Serve warm.