Cwmbran artisan baker Bill King:

This issue I have a recipe for an irresistible sweet treat.

Cinnamon Buns

Ingredients

1. For the buns

2. 215g plain flour, plus a little extra for the work surface

3. 215g strong white bread flour

4. Pinch sea salt

5. 75 g caster sugar

6. 28g yeast

7. 230ml milk

8. 75g salted butter

9. 1 large egg, beaten

For the filling

1. 85g salted butter

2. 75g demarera sugar

3. 4 tsp ground cinnamon

For the topping

1. 1 large egg, beaten

2. 3 tbsp demarera sugar

Instructions

Start by making the buns. Put the salt into a large bowl then sift the flours in.,Add the sugar and yeast and stir well.

Place the milk and butter into a saucepan over a low heat and melt the butter into the milk over a low temperature

Pour the milk and melted butter into the flour mixture and stir to form a stiff dough.

Add the egg and continue to stir together to form a soft dough.

Grease a large mixing bowl, place the dough into the bowl. Cover with cling film and place in a warm place for around 45 minutes until the dough has risen

Meanwhile, make the filling by beating together the butter, sugar and cinnamon.

Grease and line your 8”/20cm square cake tin and set aside

Remove the risen dough from the bowl, and place on a clean, floured work surface. Gently roll out the dough to form a rectangle around 2 cm thick.

Spread the filling evenly over the dough. If the butter is still firm, you can break it up into pieces and distribute evenly over the dough.

Place your dough in a landscape position in front of you and start from a long side of the rectangle , roll up the dough, like a swiss roll

Cut the dough into 9 buns. Each slice should be about 4-5cm thick

Fit the buns into your prepared tin, cover with cling film and allow them to rise for a further 30 minutes in a warm place.

Meanwhile, preheat the oven to 180C/355F/gas mark 4

When the buns have risen, brush them with beaten egg, sprinkle over the demerara sugar and bake for 25-35 minutes until golden brown.

Remove the buns from the tray, without separating them, and leave to cool on a wire rack for 30 minutes before pulling apart and diving in.

Great as they are or with Cream or Ice Cream as a dessert.