Cinnamon Sticky Buns

If I had to choose a favourite Nigella recipe, I think this might be it. Not only because these cinnamon buns are one of the most heavenly foods ever created, but also because the recipe actually includes the instructions: 'Leave to cool, then apply to face'. I couldn't agree more.

Things I have learnt from making these buns...

Don't be tempted to use double quantities of syrup like I did this time, it will overflow out of the tin and leave your oven smoky for weeks (or until you eventually get round to cleaning it). Very bad idea.

As with the other sweet bread dough recipes, you can freeze the buns after rolling so that you can take them out the night before you want to eat them and have them defrosted and ready for the oven when you wake up.

You need to take these out of the tins as soon as possible after they come out of the oven, to prevent sticking. I wait until the caramel just stops bubbling, to try and prevent caramel burns.
 

 

Cinnamon Sticky Buns (Schnecken): makes 12

(adapted from Nigella Lawson's book, How to be a Domestic Goddess)

Half batch of danish pastry

For the syrup:

125g butter, softened

2 tablespoons demerara sugar

4 tablespoons maple syrup

3 tablespoons golden syrup

100g chopped walnuts

For the egg glaze:

1 large egg

2 tablespoons milk

For the filling:

50g caster sugar

100g demerara sugar

2 tablespoons cinnamon

• Mix together the ingredients for the syrup and put a tablespoonful into each cup of a muffin tin
• Sprinkle over the chopped walnuts
• Roll out the pastry to a large rectangle around 1cm thick and brush with the egg glaze
• Mix together the filling ingredients and spread over the dough

 

• Roll up from the long side, evenly but not too tightly, to form a log

 

 

• Cut the log into 12 even pieces and place each one cut side up on top of the syrup in the muffin tin
• Leave to prove for around 1 hour until risen and puffy

 

• Bake for 20 minutes in an oven preheated to 180°C (with a large baking tray underneath to catch any leaking caramel)
• Tip out of the tins as soon as possible after they come out of the oven
• Transfer to a wire rack to cool slightly, apply to face