Classic cinnamon and raisin sticky buns

These home-made buns are worth the effort.

More than 2 hours

Makes 16

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Ingredients:

Basic enriched dough
  • 1 sachet (10g) instant yeast
  • 4 cups (600g) flour, plus extra for dusting 
  • Pinch salt
  • ¾ cup (180ml) milk
  • ¾ cup (180ml) water 
  • 1 tsp (5ml) vanilla essence
  • ¼ cup (60ml) olive oil 
  • 2 tsp (10ml) castor sugar
  • 1 egg, beaten 
Filling
  • ¾ cup (180g) butter, softened
  • 1 tsp (5ml) castor sugar 
  • 2 tsp (10ml) ground cinnamon 
  • Pinch ground nutmeg 
  • Pinch ground clove
  • ⅔ cup (160ml) dried fruit mix 
Drizzle
  • 1 cup (130g) icing sugar 
  • ¼ cup (60ml) water

Method:

  1. Place yeast, flour and salt in a large bowl. Mix and set aside. 
  2. Heat milk, water, vanilla, oil and castor sugar in a small pot over medium heat. Don’t boil.
  3. Add milk mixture to flour and mix until just combined. 
  4. Add egg and mix until a dough forms.
  5. Turn onto a lightly floured surface and knead until smooth and elastic.
  6. Place in a clean, lightly oiled bowl and cover with a tea towel. 
  7. Set in a warm spot to rise for 1 hour, or until doubled in size.
  8. Stir together filling ingredients, except the dried fruit mix. Set aside.
  9. Roll dough on a lightly floured surface into a 2cm-thick rectangle. 
  10. Spread filling over dough, leaving a 1cm border. 
  11. Sprinkle with dried fruit. 
  12. Roll dough lengthways to enclose filling.
  13. Trim edges and cut into 16 slices, 2cm thick.
  14. Line a 24cm x 30cm x 5cm baking tray with baking paper.
  15. Pack slices tightly, cut-side up, on baking tray. 
  16. Cover with a damp tea towel and set aside to rise for 20-30 minutes. 
  17. Preheat oven to 180°C. Bake for 40 minutes, or until cooked and golden. 
  18. Stand for 2-3 minutes before turning onto a wire cooling rack.
  19. Stir drizzle ingredients together and pour over slightly cooled buns. 
  20. Serve.

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